Dutch Oven Shrimp Biryani

Dutch oven shrimp biryani is a tasty one pot dish that just gets better day after day, if there are leftovers! Try this recipe and pair it with a Raita, a meat curry, or a veggie side dish.

Ingredients:

1 lb. raw, peeled, deveined shrimp with tails off

1, 14 oz. can coconut milk diluted with water to 4 cups total

2 cups basmati rice

1 large onion thinly sliced

2 tsp chopped cilantro leaves

2 tsp chopped mint leaves

3 tomatoes chopped

4 cloves

2-3 green cardamom pods cracked

1 star anise

1 cinnamon stick

2 bay leaves

3-4 Tbsp. grape seed oil or olive oil

½ tsp. turmeric powder

1 Tbsp. garam masala

1 Tbsp. coriander powder

1 Tbsp. biryani masala powder

¼ tsp ground black pepper

2 tsp. salt

Lemon slices for garnish (optional)

Marinating Paste Ingredients:

1 green chilly

1 dried red chilly

1, 2-inch piece of ginger

2-3 garlic cloves

¼ tsp fish masala powder (i.e., Eastern, Periyar, Nirapara brands)

2 sprigs of curry leaves

3 Tbsp. water

Recipe:

1. Soak basmati rice in water for a half hour to 1 hour and set aside.

2. Add shrimp to a mixing bowl.

3. Grind Marinating Paste ingredients in an electric chopper until a coarse paste forms.

4. Add marinating paste to shrimp, toss together to coat shrimp, and set aside.

5. In a Dutch oven or heavy bottom pot, add oil and heat to medium.

6. Add cinnamon, cloves, cardamom, star anise, and bay leaves to the dutch oven and heat

the whole spices through for 2 minutes.

7. Add onions and sauté until the onions are translucent.

8. Add spices (ground black pepper, turmeric powder, garam masala powder, coriander powder, biryani masala powder) to onions and sauté until the raw spice smell dissipates.

9. Add chopped tomatoes and mix until tomatoes break down.

10. Now it’s time to strain the basmati rice and set aside.

11. Add and mix the marinated shrimp to the onion/tomato mixture until the shrimp is slightly pink but not fully cooked. Add the chopped mint and cilantro and mix.

12. Add 1 tsp. of salt at this point and mix. Then, add the basmati rice and combine with the shrimp. Add 1 tsp. of salt after adding the rice and mix again.

13. Finally, add 4 cups of the diluted coconut milk to the rice/shrimp mixture and mix. Bring the biryani to a slow boil at medium/high heat and then lower the heat to medium/low. Simmer, cook, and cover biryani for 15 minutes.

14. After 15 minutes, remove the lid and gently mix the rice. if the water has absorbed. If the water has not absorbed completely, then add another minute or 2 minutes to covered cook time. Fluff the rice with a fork once all the water is absorbed, insert lemon slices and cover for 15 minutes (optional step).

14. Biryani is Ready!

Tips:

· Remove and discard cinnamon stick after cooking is complete.

· Add lemon slices for garnish after cooking is complete and close the lid of the pot of biriyani so that the steam permeates the flavor of the lemon into the rice, shrimp, and spices. The lemon wakes up the flavors in the biriyani.

· This one pot dish can be enjoyed with Cucumber and Mint Raita or any other curry dish.

Dutch Oven Shrimp Biryani.pdf

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