Shrimp biryani (Indian shrimp and rice) from Food52

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Accompaniments: Kachumber

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on February 19, 2020

    Two of us liked this a lot. I was a bit perplexed about the whole peppercorns, whole cloves, whole cinnamon stick, whole bay leaves, and whole cardamom pods. There was no instruction to take any of those out at any point. I didn’t want to come across a whole cinnamon stick in my rice, so I took it out as well as the bay leaves. I left in the other spices and they were fine to bite into. The cooked whole clove was especially a nice surprise to bite into. I agree that adding peas would also be a nice addition. Served with the suggested salad dish.

  • kari500 on January 29, 2018

    I love this dish so much - exotic but also somehow comforting. Not much effort for a really special meal.

  • chawkins on October 25, 2014

    This is wonderful. I skipped the mint since I didn't have any, used jalapeno instead of serrano and cooked the rice on the stove top instead of in the oven. I also used the shrimp shells to make a broth and used that to cook the rice. As suggested by a good number of the comments on Food52, green peas would have been an excellent addition to the rice, cauliflower would probably be good as well.

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