Shrimp Biryani. There is nothing like the smell of coriander, curry, masala and so much more wafting in the house. It always reminds me of joy and peacefulness. This dish has all you need for a meal, more so it is just plain delicious. Your taste buds will be dancing!
- 400 g Argentinian wild-caught shrimp (or any shrimp you can find)
- 2 Tbsp sour cream ( or plain Greek yogurt)
- 1/4 lemon squeezed
- 2 Tbsp peanut oil
- 1 medium yellow onion chopped
- A small fresh green chili cored seeded and chopped fine
- 1 Tbsp each minced garlic and ginger
- 250 g yellow potato peeped and diced
- A small green pepper cored seeded and diced
- 12 multi-colored cherry tomatoes chopped (or just red ones)
- 1 1/2 Tbsp Sindhi Biryani Masala spice
- 3 cups vegetable broth
- 250 grams Brown Basmati rice
- Pinch of salt
- Couple drops sesame oil
- 1 1/2 cups water
- Peel shrimp and devein. In a bowl mix sour cream and lemon juice, then place shrimp in and toss so shrimp is well coated. Cover and set aside for 30 minutes.
- In a bowl toss rice in and cover with cold water. Cover and let soak for 20 minutes.
- In a large wok or deep pan heat up the oil. Toss in chopped onions, minced green chilis, diced green peppers, and diced potatoes. sauté until potatoes are almost fork-tender. About 15 minutes.
- Add in chopped tomatoes stir then sprinkle in Sindhi Biryani Masala. Add 2-3 spoonfuls of vegetable broth. Stir well so the veggies get coated and the spices begin to form a paste.
- Add 2 cups of broth, cover, and let simmer for 10 minutes.
- While veggies are simmering, rinse the rice well and place in a pot with 1 1/2 cup water and a pinch of salt. Add in a few drops of sesame oil. Stir cover and bring to a bowl. Once boiling turn heat to a low and keep covered. Cook for about 15 minutes.
Veggies and Rice:
- At this point add the rice water and all to the pan with the veggies. Stir well so rice and veggies are well incorporated. Season with salt to taste Add a bit more water cover and cook for another 5 minutes. Add shrimp stir cover and cook for another 10 minutes or until rice and shrimp are cooked.
- Scoop a good portion of the Biryani into a dish. Garnish with fresh chopped cilantro or fresh chopped coriander.
- Ready to serve.
The Biryani can be done with chicken, lamb or even tofu or mutton. Just be aware of cooking times.
We used brown basmati rice but you can use the white variety.