Curried Shrimp Biryani
August 28, 2021
Categories: Indian, Gluten-Free No Eggs, more
"I found this recipe in a magazine and it sounded good!"
- 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 by Step Method
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.
Butterfly shrimp by cutting through back, removing vein, and opening flat. Place in large bowl.
Combine remaining melted butter, ginger, garlic, curry powder and garam masala in another large bowl.
Add 2 tablespoons of this spiced butter to the shrimp. Add paprika, season with salt and toss.
Add the rice, 1 teaspoon of salt and toss together with 1/2 cup herbs to remaining spiced butter.
Add shrimp to baking sheet with shallots and spread in single layer.
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.
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.
No special items needed.