Shrimp Biryani
Biryani refers to a number of Middle Eastern and Indian dishes made with spices, rice, and meat with a nice creamy yogurt sauce. This recipe swaps the meat for shrimp and veggies, and you can make it more or less spicy.
Ingredients
- 1/2 cup basmati rice
- 1/2 yellow onion
- 1 clove garlic
- 1/2 Tbsp. fresh ginger minced
- 1/4 tsp. ground corriander
- 1 tsp. curry powder
- pinch cayenne pepper
- 1 potato small
- 1 carrot
- 1/2 tsp. salt
- 1 cup shrimp raw, peeled, deveined
- 5 oz. frozen peas thawed (half bag)
- 1 can diced tomatoes 14.5 oz.
- 4 Tbsp. Greek Yogurt non-fat
- small handful cilantro
- 1 jalapeno (optional)
Instructions
- Prepare rice according to package instructions. Chop onion, mince garlic and ginger. Cut potato into 1x1 inch cubes leaving skin. Peel carrot and roughly chop.
- Heat oil in a large pan over medium-high heat. When hot, add the onion and cook for about 5 minutes. Once onion is translucent, add the ginger and garlic and stir together.
- After 1 minute, add the dry spices, and stir to combine. Cook for another minute
- Add about 1 cup water to the pan, then add potatoes and carrots. Bring mixture to a boil.
- Reduce heat and let simmer for 10-15 minutes or until potatoes are tender when stuc with a fork.
- About 5 minutes before the potatoes are done cooking, add the shrimp. After 2-3 minutes stir to cook evenly on both sides. At the end of the cooking time, there should be little to no water remaining.
- Stir peas and tomatoes into the veggie mixture and warm through. (about a minute or so)
- Remove the pan from heat and add the rice and yogurt. Mix everything well.
- Serve the biryani topped with cilantro and jalapeno. (optional)
Notes
Tasty and flavorful Indian / Middle Eastern dish from the Noom app. Make as spicy or mild as you wish, and add more veggies for larger portions at about the same calories. I like to garnish with a lime wedge.