Easy Rice Cooker Shrimp Biryani

Last Updated on December 14, 2020 by

Blogging Marathon #24
Theme: Kitchen Appliance Cooking – Rice Cooker/ Slow Cooker

This week’s BM theme is an interesting one – to cook 3 dishes using one particular cooking appliance.  I have chosen the rice cooker/slow cooker.  A rice cooker is such a versatile appliance and can be used for much more than just making plain steamed rice, which is its use most often.

Most rice cookers made by American brands now sold come with a steamer tray which is ideal for steaming separately other products that can go into flavorful rice dishes.  This will ensure that other ingredients do not get overcooked.  Additionally, steaming instead of sauteeing or frying the proteins or vegetables included in spiced rices is a healthier option.

(click here for printable recipe)
Serves 8
Ingredients:
1 tablespoon oil
1 onion, chopped
3 chiles, finely chopped
2 cloves garlic, finely chopped
1/4 cup golden raisins
1/4 cup slivered almonds
2 lb. shrimp, peeled and deveined
1 tablespoon ginger garlic paste
1 1/2 teaspoon ground turmeric, seperated
1/2 teaspoon chile powder (cayenne pepper)
1 1/2 teaspoon dhania-jeera powder (cumin-coriander)
1 cinnamon stick
6 green cardamom pods
2 black cardamom pods
5 cloves
2 teaspoons ground garam masala
1 cup frozen green peas
2/3 carrot, grated
3 cups Basmati Rice
4 cups water or chicken broth
1/4 cup cilantro, finely chopped
salt, to taste

Toss the shrimp with the ginger garlic paste, 1/2 teaspoon of the turmeric, chile powder, dhania-jeera powder and 1 teaspoon salt.  Marinate for 30 minutes.
In a skillet, heat oil.  Add onions, garlic and chile.  Saute for a few minutes, until vegetables are softened.  Add raisins and almonds and fry for 1 more minute.  Transfer this to the rice cooker and add all of the other ingredients, except the shrimp.  Stir to combine.

Place the shrimp in the steamer tray and turn the rice cooker on.

After 10 minutes, toss the shrimp.  After another approximately 10 minutes, remove the steamer tray as soon as the shrimp are cooked.  Check shrimp often so they do not overcook!!!
After button pops up, the rice is cooked.  Add the steamed shrimp and the cilantro.  Toss to combine.

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Easy Rice Cooker Shrimp Biryani

Servings: 8

1x2x3x

Calories: 343kcal

Ingredients

• 1 tablespoon oil
• 1 onion chopped
• 3 chiles finely chopped
• 2 cloves garlic finely chopped
• 1/4 cup golden raisins
• 1/4 cup slivered almonds
• 2 lb. shrimp peeled and deveined
• 1 tablespoon ginger garlic paste
• 1 1/2 teaspoon ground turmeric seperated
• 1/2 teaspoon chile powder cayenne pepper
• 1 1/2 teaspoon dhania-jeera powder cumin-coriander
• 1 cinnamon stick
• 6 green cardamom pods
• 2 black cardamom pods
• 5 cloves
• 2 teaspoons ground garam masala
• 1 cup frozen green peas
• 2/3 carrot grated
• 3 cups Basmati Rice
• 4 cups water or chicken broth
• 1/4 cup cilantro finely chopped
• salt to taste

Instructions

• Toss the shrimp with the ginger garlic paste, 1/2 teaspoon of the turmeric, chile powder, dhania-jeera powder and 1 teaspoon salt. Marinate for 30 minutes.
• In a skillet, heat oil. Add onions, garlic and chile. Saute for a few minutes, until vegetables are softened.
• Add raisins and almonds and fry for 1 more minute.
• Transfer this to the rice cooker and add all of the other ingredients, except the shrimp. Stir to combine.
• Place the shrimp in the steamer tray and turn the rice cooker on.
• After 10 minutes, toss the shrimp. After another approximately 10 minutes, remove the steamer tray as soon as the shrimp are cooked. ( Check shrimp often so they do not overcook)
• After button pops up, the rice is cooked.
• Add the steamed shrimp and the cilantro. Toss to combine.

Nutrition

Calories: 343kcal | Carbohydrates: 68g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 20mg | Potassium: 316mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1221IU | Vitamin C: 34mg | Calcium: 62mg | Iron: 2mg

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