Indian Shrimp Biryani
Shrimp with aromatic indian-style basmati rice and pine nuts with basil.
Servings: 4 people
Calories: 381kcal
Ingredients
- 2 Tbsp avocado oil
- 1/2 yellow onion chopped (omit for Low-FODMAP)
- 3 cloves garlic minced (omit for Low-FODMAP)
- 1 2/3 cup white basmati rice
- 3 1/2 cups chicken broth
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp dried thyme
- 1 cinnamon stick
- 1 tsp sea salt to taste
- 1/3 cup golden raisins
- 1 pound raw shrimp peeled and de-veined
- 1/4 cup pine nuts toasted, optional
Instructions
- Heat the oil in a large stock pot or skillet. Add the chopped onion and saute, stirring frequently, until translucent, about 5 minutes. Add the garlic and continue sauteing 2 minutes (note: if making recipe Low-FODMAp, skip this step and go to the next step).
- Add the remaining ingredients to the pot, except for the raw shrimp and pine nuts. Stir well and cover. Bring to a full boil.
- Add the raw shrimp and stir. Cover and reduce the heat to low. Cook 20 minutes, or until the rice has absorbed all the liquid and the shrimp is cooked through.
- Serve with fresh basil, lemon wedges and pine nuts on top.
Nutrition
Serving: 1of 4 | Calories: 381kcal | Carbohydrates: 31g | Protein: 34g | Fat: 15g | Fiber: 1g | Sugar: 10g