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INGREDIENTS

Shrimp Biryani with

  • 2 cups Basmati rice
  • 2 tablespoons Vegetable oil
  • 2 medium Onion
  • 500 g Shrimp, peeled, raw
  • 2 tablespoons Tomato paste
  • 4 cloves Garlic
  • 1 cup fresh dill
  • 3 tablespoons Curry powder
  • 2 Cinnamon sticks
  • 5 whole cardamom pods
  • 3 cubes MAGGI Chicken Stock
  • 1 cup Water
  • 2 cups Coriander leaves
  • 6 cups Water
  • 2 tablespoons Ghee
  • 1 tablespoon Saffron, powder
  • 1 pinch Salt
  • 1 pinch ground pepper

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HOW TO PREPARE

Shrimp Biryani with

1
Wash and Soak rice in cold water and set aside for 30 min.
2
In a large pot, heat vegetable oil, fry sliced onions till golden brown, remove and set aside.
3
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.
4
In the same pot, bring to boil 1.5 liters of water, place rice and cook until rice is ¾ cooked (andante).
5
Drain rice in a colander and discard excess water.
6
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.
7
Steam rice and shrimp on med-low heat until rice is fully cooked (about 20 minute).
8
Gently fluff cooked rice ensuring even distribution of rice and shrimp.
9
Serve on a large plate, and garnished with fried sliced onions.
NUTRITIONAL INFORMATION

Shrimp Biryani with

  • Energy 342 (Kcal)
  • Protein 18 (g)
  • Total Fat 6.9 (g)
REVIEWS

Shrimp Biryani with

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