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Shrimp biryani

  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

  • Low in Sugars Diet

    Limits all sources of added sugars and encourages the reduction of high-carbohydrate (high glycemic index) foods. A claim that a food can be classified as LS can be made when it contains less than 5 gr of sugars per 100 gr of solid food or 2.5 gr of sugars per 100 ml of liquid food.

Shrimp biryani

Method

For the shrimps

  • Remove the head and the shells of the shrimps and keep their tail on.
  • Cut the shrimps lightly in half (making sure you do not separate them) like a butterfly, and add them into a bowl. 
  • Set the shells and the heads aside until needed.
  • In a bowl add the yogurt, turmeric, salt, cayenne pepper, fennel leaves, ginger, lemon zest and juice, mint, and mix with a spoon.
  • Pour the marinade into the bowl with the shrimps and mix until they are completely coated. 
  • Cover the bowl with plastic wrap and refrigerate it for 30 minutes to marinate the shrimps.
  • Heat the olive oil in a frying pan over medium heat and sauté the shrimps for 1 minute on both sides, until they are golden. 
  • Remove the shrimps from the pan and set them aside until needed.

For the rice

  • Finely chop one onion.
  • Heat 2 tablespoons of the olive oil in a pot over medium heat and sauté the onion.
  • Add the shells and the heads of the shrimps into the pan and sauté them for 2 minutes until golden. 
  • Add the turmeric, salt, pepper, and sauté for another minute.
  • Add the water and let the stock boil for 10 minutes.
  • Strain the stock into a bowl, pour it into a clean pot over medium heat, and let it come to a boil.
  • Add the rice and simmer -with the lid on- for 15 minutes, until the rice is boiled, while stirring occasionally with a serving spoon.
  • Cut the other onion into slices.
  • Add 1 tablespoon of olive oil into a frying pan over low heat, then add the onion into slices and sauté it for 2-3 minutes until golden. 
  • Remove the pan from the heat, add the sauteed onion into the pot with the rice, and mix with the serving spoon.

To serve

  • Serve the rice with the shrimps, garnish with the yogurt, and sprinkle with chili flakes and coriander leaves.
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Nutritional
Chart

Nutrition information per portion

498
Calories (kcal)
25 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

15.0
Total Fat (g)
21 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

3.6
Saturated Fat (g)
18 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

57.0
Total Carbs (g)
22 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

6.4
Sugars (g)
7 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

32.0
Protein (g)
64 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

3.2
Fibre (g)
13 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

1.5
Sodium (g)
25 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

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