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Lunch recipe · from the recipe book

Ginger Garlic Shrimp Biryani

Fragrant, fluffy basmati-style rice layered with yogurt-marinated shrimp, golden onions, warm spices and fresh mint for a tender, aromatic one-pot lunch.

Ginger Garlic Shrimp Biryani

Ingredients

  • 1 lb450 gShrimptails removed
  • 1⅔ cups300 gLong-grain white rice, dryrinsed until the water runs clear
  • ½ cup120 gPlain yogurt, low-fat
  • 3½ tbsp grated20 gFresh gingerfinely grated
  • 5 cloves15 gGarlicminced
  • 2 medium220 gYellow onionthinly sliced
  • ¾ cup chopped150 gTomatoeschopped
  • 1 whole14 gJalapeñoseeded and minced
  • 2 tbsp30 gCanola oil
  • 1½ tsp3 gGround cumin
  • 1¾ tsp3 gGround coriander
  • ¾ tsp2 gGround turmeric
  • ½ tsp1 gGround cardamom
  • ½ tsp1 gGround cinnamon
  • ¾ tsp2 gChili powder
  • 1⅛ tsp7 gSalt
  • 2⅓ cups560 gWater
  • 1 cup134 gGreen peas, frozen
  • 2 tbsp chopped10 gFresh mintchopped
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 2 tbsp30 gLemon juice

Steps

  1. In a bowl, stir together the yogurt, half the ginger, half the garlic, the turmeric, the chili powder and a third of the salt. Add the shrimp, toss to coat and refrigerate while you cook the onions.
  2. Heat the canola oil in a Dutch oven over medium heat. Add the onion and cook, stirring often, 12 to 15 minutes until deep golden. Lift out about a third of the onion and set it aside for the topping.
  3. Add the remaining half of the ginger, the remaining half of the garlic and the jalapeño to the pot and cook 1 minute. Stir in the cumin, coriander, cardamom and cinnamon for 30 seconds until fragrant.
  4. Add the tomato and cook 4 minutes until soft. Stir in the rice to coat, then add the water and the remaining salt. Bring to a boil, cover, lower the heat and simmer 12 minutes.
  5. Uncover and scatter the peas over the rice, then arrange the shrimp and its marinade on top in one layer. Sprinkle with half the mint and half the cilantro.
  6. Cover tightly and cook on low 8 to 10 minutes, until the rice is tender and the shrimp are pink and opaque and reach 145°F (63°C).
  7. Turn off the heat and let rest, covered, 5 minutes. Drizzle with the lemon juice, gently fold, and top with the reserved onion, the remaining mint and the remaining cilantro.

Contains: Milk, Shellfish.

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Saved in the Every Helping recipe book on October 24, 2026.

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