Cook the Book: Shrimp Biryani - Indian Recipes
The recipe Cook the Book: Shrimp Biryani is ready in roughly 35 minutes and is definitely a great gluten free and pescatarian option for lovers of Indian food. This recipe serves…
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Cooking tools:
- Food processor
- Dutch oven
- Saute pan
- Oven
- Stove
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Refrigerator
Ingredients
- 473 milliliters basmati rice
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 0 bunches cilantro
- 2 inches cinnamon stick
- 4 larges garlic cloves
- 1 1-inch piece ginger
- 10 whole green cardamom pods
- 1 teaspoon ground turmeric
- 2 mint sprigs, chopped
- 4 Tbsps neutral oil, such as vegetable or canola
- 6 servings Salt
- 2 serrano chiles
- 454 grams shrimp, shelled and deveined
- 2 Tbsps unsalted butter
- 1 large yellow onion, chopped
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