Shrimp Biryani
- 2 cups basmati rice
- 1 pound medium raw shrimp, peeled and deveined, halved crossways
- 3 medium garlic cloves, minced (about 3 teaspoons)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- Salt and black pepper
- 3 tablespoons canola oil
- 4 teaspoons fresh lemon juice
- 1/4 cup chopped fresh cilantro
- 2 2/3 cups low-sodium store bought or homemade chicken stock
- 4 cardamom pods
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cilantro, fresh (1/4 cup)
- Cumin, ground (1 teaspoon)
- Seafood
- Shrimp, medium raw (1 pound)
- Canned Goods
Chicken stock, low-sodium store bought or homemade (2 2/3 cups)
- Cooking & Baking
- Canola oil (3 tablespoons)
- Cardamom pods (4)
- Cayenne pepper (1/4 teaspoon)
- Garlic cloves, minced (about 3 teaspoons), medium (3)
- Salt and black pepper (1)
- Turmeric, ground (1/2 teaspoon)
- Pasta & Grains
- Basmati rice (2 cups)
- Drinks
- Lemon juice, fresh (4 teaspoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 14, 2012 (11 months ago).
153 people saved this recipe.
