Madhur Jaffrey's shrimp biryani from Serious Eats by Madhur Jaffrey

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Notes about this recipe

  • anya_sf on February 17, 2018

    This recipe was very quick and easy. Soaking the rice adds 1/2 hour to the total time, but I think it's worth it to achieve the correct texture. I thought the biryani could use a little more flavor, although my son (who is generally afraid to try Indian food) liked it. I stirred in some frozen petite peas at the end and a bit of extra lemon juice and salt. Served it with Indian-spiced roasted cauliflower. Next time I'd add some ginger and more of the spices. Some cilantro chutney would be great as well.

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