Shrimp Biryani Recipe
- cook TIME 30 mins
- prep TIME 10 mins
- total TIME 40 mins
Ingredients (19)
- 13 oz raw shrimp peeled, deveined, tails off, equals 24 oz whole
- 4 oz onion diced
- 1 oz cashew chopped into halves
- 2 1/2 cup unsalted chicken broth
- 1 1/4 cup uncooked basmati rice
- 2 1/2 tbsp olive oil divided
- 1 tbsp garlic minced
- 1/2 tsp cumin
- 1 tsp cinnamon
- 1 star anise
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1 tsp lime juice
- 1/2 tsp ground black pepper
- 1 1/2 tsp traditional Dijon mustard
- 1 bay leaf
- 2 tbsp mint leaves chopped
- 2 tbsp scallions chopped
INSTRUCTIONS
In a cast-iron skillet, heat 1 tbsp olive oil over medium heat, add 1 tbsp minced garlic to sauté until fragrant (for about 30 seconds).
Add 13 oz peeled and deveined shrimp to sauté for 3 minutes until pink. Remove to a bowl and set aside.
Add 1 1/2 tbsp olive oil to the skillet. Sauté 4 oz diced onion for 2 minutes until soft and translucent.
Add the spice mix of 1/2 tsp cumin, 1 tsp cinnamon, 1 tsp lime juice, 1/2 tsp turmeric, 1/2 tsp salt, 1/2 tsp ground black pepper, 1 tsp paprika, and 1 1/2 tsp Dijon mustard to the skillet. Stir for 30 seconds.
Add 1 1/4 cup uncooked basmati rice. Stir and toss to coat with the spice mix.
Add 2 1/2 cup unsalted chicken broth.
Add 1 bay leaf and 1 star anise. Give it a quick stir.
Cover with a lid and bring it to a low simmer for 20 minutes.
Remove the lid. Return the cooked shrimp to the skillet with 2 tbsp chopped mint leaves, 1 oz chopped cashew, and 2 tbsp chopped scallions.
Portion out and serve hot with side dishes.