Curried Shrimp Biryani
"I found this recipe in a magazine and it sounded good!"
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
You'll Also Love
