Recipes

Shrimp Biryani Recipe

Shrimp Biryani

Rice and Grains


Total Time : Serves 8
Medium

HOW TO PREPARE

Wash and Soak rice in cold water and set aside for 30 min.

In a large pot, heat vegetable oil, fry sliced onions till golden brown, remove and set aside.

In the same pot on medium high heat fry chopped onions till golden, add shrimp and sauté till pink (about 4-5 minutes), add tomato paste, Garlic, Dill, Spices, Cinnamon sticks, Cardamom pods, MAGGI Chicken stock, and Water and bring to a simmer. Add chopped fresh coriander leaves and remove from pot and set aside.

In the same pot, bring to boil 1.5 liters of water, place rice and cook until rice is ¾ cooked (andante).

Drain rice in a colander and discard excess water.

Melt Ghee on the bottom of the same pot; add a layer of strained rice, followed by a layer of shrimp and onion mixture and a sprinkle of Saffron powder. Follow this step until all the rice and shrimp sauce is used.

Steam rice and shrimp on med-low heat until rice is fully cooked (about 20 minute).

Gently fluff cooked rice ensuring even distribution of rice and shrimp.

Serve on a large plate, and garnished with fried sliced onions.

Nutritional Information

Per Portion of 300g

Energy : 342.00 Kcal
Protein : 18.00 g
Carbohydrate : 52.00 g
Fats : 6.90 g

Your Grocery List

  • 2 cups basmati rice or 400 g
  • 2 tablespoons vegetable oil
  • 2 medium onion or 250 g, finely sliced
  • 2 medium onion or 250 g, finely chopped
  • 500 g shrimp, peeled, raw, de-shelled & de-veined
  • 2 tablespoons tomato paste
  • 4 cloves garlic, crushed
  • 1 cup fresh dill or 50 g, finely chopped
  • 3 tablespoons curry powder
  • 2 cinnamon sticks
  • 5 whole cardamom pods
  • 3 cubes MAGGI Chicken Stock or 30 g
  • ½ cup water or 125 ml, hot
  • 2 cups coriander leaves or 100 g, roughly chopped
  • 6 cups water or 1½ liters
  • 2 tablespoons ghee
  • 1 tablespoon saffron, powder
  • Pinch of salt
  • Pinch of ground pepper

LOOKING FOR MORE?

Melt butter in a large saucepan. Add garlic and broccoli and stir for 2-3 minutes. Add water and MAGGI Cream of Mushroom Soup. Bring to boil with stirring then simmer for 6-8 minutes. Stir in cheese and parsley and season with pepper. Serve with toasted croutons.
Heat oil in a large saucepan, sauté onions for 2-3 minutes or until is tender then add parsley, coriander, and stir. Add tomato, tomato paste, water, chickpeas, and MAGGI Chicken Noodle Soup. Season with spices, bring to boil and simmer uncovered with occasional stirring for 10 minutes and serve.
In a medium pot, on medium heat boil the washed Green Lentils in 4 cups of water until fully cooked. Drain set aside. Heat 15g Vegetable Oil in a deep sauce pan and fry Onion Slices until golden brown, remove and set aside for garnish. Add chopped Onions to the same pan, and gently fry until...
Combine ginger, garlic, spices and yoghurt in a bowl. Add chicken drumsticks, set aside to marinate for 1 hour. Heat oil in a large saucepan, add onion and cook until golden brown, add the marinated chicken to the pan and fry for 10 minutes. Add water, MAGGI Less Salt Chicken Stock cubes. Cover and...
  1. Menu

    Click on the Heart shaped icon as shown for the site Menu and browse. You can click on it from any page.

  2. View

    You can change how you view the site by clicking on the List icon as shown. You are now in the Grid view.