Indian Biryani with Shrimp in a Slow Cooker
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Nutritional value per serving:
Calories 307, total fat 14 G., saturated fats 8 G., proteins 15 G., carbohydrates 30 G., fiber 1 G., cholesterol 131 mg, sodium 453 mg, sugar 3 G.
Calories 307, total fat 14 G., saturated fats 8 G., proteins 15 G., carbohydrates 30 G., fiber 1 G., cholesterol 131 mg, sodium 453 mg, sugar 3 G.
A slow cooker makes Indian biryani (similar to pilaf) with shrimp quickly and without the mess of a lot of dishes. First, you sauté the shrimp with spices, then pressure cook the basmati rice. The result is a quick, incredibly tasty, and filling dish that's perfect for both weekday and weekend dinners. To serve the biryani, combine natural yogurt with chopped cilantro and mint for a refreshing sauce that balances the riot of spices.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup whole milk yogurt
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro leaves, chopped
- 450 g large shrimp, peeled and deveined (16/20), do not remove tails
- 1 and 1/4 tsp. madras curry
- 6 tablespoons unsalted butter
- 1 small onion, chopped
- 1 tbsp chopped ginger root (2.5 cm)
- 0.5 tsp ground turmeric
- 0.5 tsp Spanish parica
- 4 cloves garlic, crushed
- 1 tbsp. basmati rice
- Special equipment: multicooker with a capacity of 6-8 liters.
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Recipes with similar ingredients: basmati rice, shrimps, ginger root, curry, turmeric, paprika, yogurt, mint, cilantro
Cooking the dish according to the recipe:
- In a small bowl, combine the yogurt with the mint and cilantro. Cover and refrigerate until ready to serve.
- Toss the shrimp with 1/4 teaspoon curry powder, 1 teaspoon salt, and a few freshly ground black peppers. Set a 6-quart slow cooker to saute (see Note) and add 4 tablespoons butter. Once melted, add half the shrimp and cook, stirring once or twice, until just orange and beginning to brown but not quite cooked through, 3 to 4 minutes; remove to a plate. Repeat with the remaining shrimp. Set aside.
- Melt the remaining 2 tablespoons butter in a slow cooker. Add the onion and cook, stirring occasionally, until softened, 5-6 minutes. Add the ginger, turmeric, paprika, garlic, and remaining curry powder and cook until the garlic and ginger are softened and fragrant, 1-2 minutes. Add the rice, 1 1/2 cups water, 2 tablespoons salt, and a pinch of freshly ground black pepper.
- Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure for 3 minutes.
- Once the pressure cooker cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete. Being careful not to burn yourself with residual steam, open and remove the lid. Add the shrimp to the pan and stir to combine with the rice.
- Set the heat to broil and cover. Cook for 1-2 minutes until the shrimp are cooked through. Serve the biryani in bowls with a dollop of herb yogurt.
Note
Multicooker settings may vary depending on the model. Always follow the manufacturer's instructions.
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