Stovetop, Pot (small), Frying pan
If using frozen shrimp, defrost beforehand.
Cook the rice according to the package instructions.
Peel & thinly slice the onion.
Roughly chop the almonds.
Heat a drizzle of oil in a pan over medium heat. Add the onions. Cook, stirring for 5 min.
Add the almonds, raisins, cardamom & half of the curry. Stir.
Add the rice, salt & pepper. Mix again. Reduce the heat to low, cover & keep warm.
In another pan over medium heat, add the shrimp, the rest of the curry & the coconut milk. Cook for 6 min.
Serve the fragrant riced topped with curried coconut shrimp. Yum!!!
Average estimated amount for one serving
On average, one serving of the recipe "Shrimp Biryani" contains 530 Energy, 23 g of Fat, 55 g of Carbohydrates, 21 g of Protein, 3 g of Fiber.