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Shrimp Biryani

Leigh Beisch
Yield MAKES: 4 to 6 servings
Shrimp Biryani is a layered rice dish and one of many recipes Zinobia Lakhani learned from her late mother-in-law. To toast saffron, stir in a small dry frying pan over medium heat until fragrant, 30 to 60 seconds.

Ingredients

  • 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
  • Raita

Nutrition Information

  • 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

  1. 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.

  2. In pan, heat remaining tablespoon oil over medium-high heat. Add onions and garlic; stir until limp, 5 to 8 minutes.

  3. 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.

  4. 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.

  5. 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.

  6. Bake biryani in a 350° oven until center is hot and rice is tender to bite, 20 to 25 minutes. Serve immediately, with raita.