- 2 tablespoons vegetable oil
- 1/2 cup chopped raw cashews
- 6 whole cardamom pods, crushed
- 4 dried bay leaves
- 1 cinnamon stick (about 2 in.)
- 1 teaspoon cumin seeds
- 2 onions (1 lb. total), peeled and chopped
- 1 tablespoon minced garlic
- 1 1/2 pounds peeled, deveined shrimp (31 to 40 per lb.), rinsed
- 1/2 teaspoon each chili powder, turmeric, and pepper
- About 1/2 teaspoon salt
- 1 cup plain whole-milk yogurt
- 2 cups basmati rice
- 2/3 cup lemon juice
- 1/2 teaspoon saffron threads, toasted
- calories 528
- caloriesfromfat 27 %
- protein 36 g
- fat 16 g
- satfat 3.5 g
- carbohydrate 67 g
- fiber 2.7 g
- sodium 532 mg
- cholesterol 182 mg
How to Make It
Pour 1 tablespoon oil into a 10- to 12-inch pan over medium heat. Add cashews, cardamom, bay leaves, cinnamon stick, and cumin seeds; stir until fragrant, about 2 minutes. Pour into a bowl.
In pan, heat remaining tablespoon oil over medium-high heat. Add onions and garlic; stir until limp, 5 to 8 minutes.
Stir in shrimp, chili powder, turmeric, pepper, 1/2 teaspoon salt, and nut-spice mixture. Cook, stirring frequently, just until shrimp begin to turn pink, 2 to 3 minutes. Reduce heat to medium; stir in yogurt. Cook, stirring often, until most liquid has evaporated, about 15 minutes. Remove bay leaves and cinnamon stick.
Meanwhile, in a 5- to 6-quart pan over high heat, bring 2 1/2 quarts water to a boil. Add rice; boil uncovered until almost tender, 7 to 8 minutes. Drain and pour into a bowl. Stir in the lemon juice and salt to taste.
In a buttered 3 1/2-quart baking dish, spread about 1/3 of rice mixture level. Top with 1/2 shrimp mixture, spreading level. Repeat layers, ending with rice. Sprinkle evenly with saffron threads. Cover tightly with foil.
Bake biryani in a 350° oven until center is hot and rice is tender to bite, 20 to 25 minutes. Serve immediately, with raita.