Spicy shrimp layered in aromatic rice, and paired with cool yogurt is the perfect way to end the summer. It is slow cooked, but will disappear fast! Marinating the shrimp and soaking the rice ahead are time savers, but otherwise this dish is simple to make, and can be thrown in an instant pot or pressure cooker for a quick weeknight dish.
To elevate this dish, I’ve plated it in a juicy pineapple. This not only brings elegance to your dish, but the juices of the pineapple make your biryani sweet and spicy, a perfect combination. If you don’t like pineapple, or don’t want it too sweet, you can layer a sheet of foil paper between the biryani and pineapple. Try it out and enjoy!
Serving Size: 4 people
Prep time: 30 minutes
Cook time: 14 minutes
Total time: 45 minutes
Ingredients:
2 pineapples
2 cups long grain basmati brown rice
1 tbsp ghee or butter
1 tsp cumin seeds
8-10 black peppercorn
1 black cardamom pod
1 cinnamon stick
2 bay leaves
3 cloves
1 large onion diced
1 tsp ginger garlic paste
1 tomato diced
1 russet potato diced
1/2 tsp Tumeric
2 tsp red chili powder
1 tsp Garam masala
1 lb extra large shrimp
Salt to taste
1/2 cup cilantro and mint
1 tbsp tamarind chutney
2 tbsp yogurt
Instructions
Rinse and soak rice in 2 cups of water for 20 minutes, and drain rice
Marinate shrimp in yogurt and powder spices while rice is soaking
Turn on instant pot to sauté mode. Add ghee and while spices (peppercorn, clove, bay leave, etc). Sauté for 30 seconds
Add onions, mix well and cook until onions are caramelized
Add ginger, garlic, tomatoes, potatoes, and shrimp. Cook for 2 minutes until fragrant
Add rice and shrimp, along with 2 1/2 cups of water. Make sure water is well above rice.
Close instant pot, and cook on high for 8 minutes. Keep valve on sealing.
Slice pineapple in half, and scoop out meat of pineapple. When ready to serve, put hot biryani in pineapple.
Garnish with mint and fresh cilantro
Enjoy!
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