Prawn Curry Biryani

Votes: 1

Photo of the dish: Bobby Lin

Time: 1 hour.
Complexity: easily
Servings: 4

Prawn Biryani with Curry - A Detailed Recipe.

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.

Ingredients for the recipe:

4 packages microwaveable basmati rice (or 7 cups cooked rice)
450 g large shrimp
3 large shallots, halved and thinly sliced
6 tbsp (90 g) butter, melted
2 tsp peeled grated ginger
2 cloves of garlic, finely grated
2 tsp curry powder
1 tsp. garam masala
1/2 tsp paprika
1 cup cilantro and/or mint, coarsely chopped
Yogurt and chopped toasted cashews for garnish

Ingredient Substitution Suggestions

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Recipes with similar ingredients: basmati rice, shrimps, ginger root, shallots, garlic, garam masala, paprika, curry, cashew nuts, yogurt, cilantro, mint

Cooking the dish according to the recipe:

Place the baking sheet in the upper third of the oven; preheat to 250°C.

Place the shallots, 1 tablespoon melted butter, and season with salt on a baking sheet; spread them in a single layer. Cook until softened, 5 to 7 minutes.
Peel the shrimp and open the butterflyMake a deep cut down the center of the shrimp's back, from head to tail. Remove the vein with the tip of a knife. Spread the shrimp along the cut so it lies flat. Place in a large bowl.

Combine the remaining 5 tablespoons melted butter, ginger, garlic, curry powder and garam masala In a separate large bowl, drizzle the shrimp with 2 tablespoons of the herb oil; add the paprika, season with salt, and toss to coat. Add the rice, 1 teaspoon of salt, and 1/2 cup of the herbs to the remaining herb oil; toss to coat.
Place the shrimp on the baking sheet with the shallots and spread them out into a single layer. Spread the rice mixture on top in an even layer and pour 1/4 cup of water over it. Cover with foil and bake until the rice is heated through and the shrimp are cooked through, 16-18 minutes.

Mix the shrimp and rice together with a fork. Season with salt and toss with 1/2 cup of the remaining herbs. Top the beriyani with yogurt and sprinkle with cashews.

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