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This healthy gluten free shrimp Biryani recipe starts with a flavorful Indian Shrimp marinade and is served peel and eat style. It's so good, you won't want to stop licking your fingers.
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Indian Marinated Peel & Eat Shrimp Biryani

This healthy gluten free shrimp Biryani recipe starts with a flavorful Indian Shrimp marinade and is served peel and eat style. It's so good, you won't want to stop licking your fingers.
Course Main Course
Cuisine Indian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 people
Calories 430kcal

Ingredients

Rice:

  • 2 tbsp olive oil
  • 6 cardamom pods
  • 6 cloves whole
  • ¼ tsp cumin seeds
  • 1 cinnamon stick
  • 1 bay leaf
  • 3 tbsp golden raisins
  • 3 tbsp sliced blanched almonds
  • ½ onion chopped
  • 1 ½ cups basmati rice soaked or rinsed (according to package directions)
  • 2 ½ cups shrimp seafood or vegetable stock
  • 1 tsp lemon juice
  • pinch of saffron
  • salt and pepper to taste

Shrimp:

  • 2 tbsp garlic
  • 2 tbsp ginger
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 6 tbsp olive oil
  • 2 tsp lemon juice
  • ½ cup cilantro leaves chopped
  • Pinch each of salt pepper and cinnamon
  • 1 lb Harvest Choice Shrimp with Shells On deveined, split

Garnish:

  • Fleur de sel
  • 3 tbsp blanched sliced almonds toasted
  • 3 tbsp golden raisins
  • Cilantro

Instructions

  • Add 2 tablespoons of oil to a medium pan over medium heat. Add the cardamom, cloves, cinnamon, bay leaf, cumin, raisins and almonds and cook until aromatic, about 3-4 minutes. Add in the onion and sauté until softened, another 5-6 minutes.
  • Toss in the rice and coat in the spices and oil before covering with the seafood stock and adding a pinch of saffron and lemon juice. Cover the pot and cook for about 10 minutes, or until the rice has almost absorbed all of the liquid and the grains are tender. Season with salt and pepper, to taste.
  • In a food processor, puree the garlic, ginger, cumin, turmeric, 6 tbsp of vegetable oil and cilantro with a pinch each of salt and pepper. Add it to a plastic bad with the shrimp and toss until coated. Refrigerate for 30 minutes, or until ready to cook.
  • Add the marinated shrimp to a large nonstick skillet and saute until the spices caramelize on both sides, just about 1-2 minutes per side. Remove from the heat (do not overcook) and sprinkle with a pinch of fleur de sel.
  • Transfer the rice to a bowl, top with the cooked shrimp and garnish with sliced almonds, additional raisins and cilantro.

Nutrition

Calories: 430kcal