Easy Rice Cooker Shrimp Biryani
Servings: 8
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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