Serves a Crowd
Shrimp Biryani (Indian Shrimp and Rice)
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66 Reviews
Nancy
May 28, 2020
Gotta say this is one of the best things I’ve ever cooked. Not hard, just requires some organization. Excellent instructionS.
NXL
March 29, 2020
I am not a fan of shrimp generally, but this recipe is great! It was a lot of rice for the amount of shrimp, but leftover rice is great, right? The large pieces of whole spices rose to the top during cooking and were fairly easily picked out at the end. I did not put the butter in as 4 T of oil seemed plenty, and it was. The cucumber tomato salad was the perfect foil.
Vinod
March 29, 2020
I thought there could be more shrimp too, so I added 50% more shrimp and made more of the green sauce accordingly!
Young M.
November 18, 2019
The rice had such incredible flavour! If it wasn't for the calories, I could have eaten the whole thing in one sitting, and not sharing. The shrimp was a bit salty. I would skip it next time.
Rebecca M.
October 29, 2019
This recipe is incredible. I rarely have seconds and I had thirds. I am honestly speechless. The flavors and heat are amazing. I couldn’t think of any way this could be better. Thank you for sharing this!
Vinod
May 11, 2019
This recipe has become a standby when I have people over and want to dazzle them with the aroma and flavours. Just divine. I usually add in a little more of the ginger-garlic-cilantro-chilli paste for more flavour, but that's just a personal preference. The way this recipe is set up means you don't have to stick to shrimp. I made it with tofu (fry tofu cubes in oil, then add the green spice paste and saute), and it was a hit last night. I can't wait to make the panneer and even cauliflower versions of this dish!
Lune
February 24, 2018
This was delicious! Would make a great lunch too with leftovers... next time I make it!
Sarah
March 16, 2015
This recipe was really tasty, and has changed the way I approach making basmati rice!
Mary E.
October 3, 2014
This looks incredible! Any advice on how to turn the ginger, garlic, cilantro, and chilies into a paste without a food processor/mortar and pestle? Also, can salted butter be used if the 1 tsp of salt is omitted?
Kaede S.
September 19, 2014
I made this last night for dinner. It is outstanding. Spicy, savory and delightfully light. I added some peas as suggested by others and this worked well. I like how there are lots of leftovers for lunch today!
Debora M.
December 1, 2013
I love this recipe. I actually work with mostly Indian and Nepali women who raved about it when I brought some in- the ultimate compliment! I make half the recipe but used ½ teaspoon turmeric, 8 cloves of garlic, 2 yellow onions, and omitted the mint. The flavor after my alterations I'm sure was less delicate, but that's just what I prefer. Bravo!
amreen
January 18, 2013
I made this again for the first time in a long time ... it was a hit with all my friends! glad you all liked it too! I like the addition of peas idea ... I did a chana masala and salad on the side but might do a palak paneer next time to get my greens in :)
darksideofthespoon
September 19, 2012
I halved this recipe last night for me and my husband and after tasting it, immediately regretted not making the whole thing so I could have left overs. Also, I replaced the cilantro with parsley (I'm a hater), and it worked so well!
IORA83
March 17, 2012
I loved it but unfortunately the boyfriend thought there was too much going on with the spices. Guess I will just have to cook it when he is out of town.
fuhsi
February 6, 2012
Just made this tonight; it's definitely going in the roster, but will tone down the oil and butter (used the good-fake stuff), and add boiling water to speed up the process.
Added peas like someone said, and served with roasted cauliflower flavored with garam masala and some leftover cabbage/kale/carrot saute with a splash of sherry vinegar.
Bravo!
Added peas like someone said, and served with roasted cauliflower flavored with garam masala and some leftover cabbage/kale/carrot saute with a splash of sherry vinegar.
Bravo!
TheWimpyVegetarian
January 21, 2012
Made this for dinner tonight and it might be the best rice dinner I've ever made. Ever. Thanks so much for this recipe! Can't wait for leftovers tomorrow :-)
MaryDD
December 6, 2011
I had to visit my local Bulk Barn for a few spices but I pulled this off for dinner last night and it was delightful! The rice took a little longer than expected but it was through my own mismeasurement I believe,not the recipe. I used brown basmati rice as well. Thanks!
LobsterBrieAvocadoBreath
February 27, 2011
Okay---this is just sumptuous! Pickier eat 15 year old, absolutely raved, and my daughter, the credentialed pastry chef loved it too. There is simply no beating the heavenly aromas. Rachael said she could smell it at the bottom of the driveway! I found that I really like the cardamom seeds through out the rice---kids thought it was complimentary too. I also made a brown rice version (thinking healthier, but of course it won't be if I eat the entire thing tonight, huh?)
I also must send along high-fives to my most favorite food website food52 and their insightful followers, for answering two question as I was pulling the dinner together. What a nice addition to my day this resource is. Thanks!
I also must send along high-fives to my most favorite food website food52 and their insightful followers, for answering two question as I was pulling the dinner together. What a nice addition to my day this resource is. Thanks!
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