Curried Shrimp Biryani

4
Servings
30m
Prep Time
1h
Cook Time
1h 30m
Ready In

Recipe: #37365

August 28, 2021



"I found this recipe in a magazine and it sounded good!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (527.9 g)
  • Calories 714.4
  • Total Fat - 19.8 g
  • Saturated Fat - 11.5 g
  • Cholesterol - 191.6 mg
  • Sodium - 1555.4 mg
  • Total Carbohydrate - 101.9 g
  • Dietary Fiber - 2.7 g
  • Sugars - 3.7 g
  • Protein - 29.4 g
  • Calcium - 161.1 mg
  • Iron - 6 mg
  • Vitamin C - 9.3 mg
  • Thiamin - 0.6 mg

Step 1

Roast shallot slices in 475ºF oven by spreading them on a baking sheet, drizzled with 1 tablespoon melted butter and seasoned with salt. Roast for 5-7 minutes til starting to brown.

Step 2

Butterfly shrimp by cutting through back, removing vein, and opening flat. Place in large bowl.

Step 3

Combine remaining melted butter, ginger, garlic, curry powder and garam masala in another large bowl.

Step 4

Add 2 tablespoons of this spiced butter to the shrimp. Add paprika, season with salt and toss.

Step 5

Add the rice, 1 teaspoon of salt and toss together with 1/2 cup herbs to remaining spiced butter.

Step 6

Add shrimp to baking sheet with shallots and spread in single layer.

Step 7

Top with rice mixture in an even layer and drizzle with 1/4 cup water. Cover pan tightly with foil and bake until rice is hot and shrimp are cooked. About 16-18 minutes.

Step 8

Stir shrimp and rice together. Season with salt and stir in the remaining 1/2 cup of herbs. 'Top each serving with yogurt and cashews.

Tips & Variations


No special items needed.

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