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, or until the shrimp are pink & fully cooked.
Serve the fragrant riced topped with curried coconut shrimp. Yum!!!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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.