Hi Everyone! Today I am Guest Posting for my blogging buddy, Kim from Cravings of Lunatic. Kim is a blast. She has one of the best senses of humors I have ever met and I always get a giggle when I drop by her blog. Kim requested a week of seafood recipes so today I bring you Shrimp and Asparagus Biryani.
The reason I love this dish is because I am a big fan of the one-pot dinner. This Shrimp and Asparagus Biryani was a great one-pot meal. My family (even the picky eaters) enjoyed this wonderful flavorful shrimp and rice dish with a cool cucumber raita on the side. Biryani sounds like it would take all day to make, but it took me less than 30 minutes to get the biryani ready for the oven and then another 30 minutes baking it before we were eating dinner. If you are not familiar with biryani, it's a flavorful spice infused rice based dish made with meat, eggs, and/or vegetables. This Shrimp and asparagus make a wonderful light biryani for this time of year and a great dish to entertain with for a party.
To check out the recipe today go to http://wp.me/p2eiH5-2MX
Ingredients:
For the rice:
2 cups of rice rinsed well. I recommend basmati style rice. I also used brown basmati
10 cups of water
6 whole black peppercorns (optional)
4 cloves
4 green cardamoms
2 bay leaves
1 cinnamon stick
For the shrimp and asparagus curry:
1lb of shrimp cleaned
1lb of sliced asparagus
1 and 1/2 cups of buttermilk milk
12-15 fresh curry leaves
1 medium onion
4-5 dry chilies (broken)
6-10 whole black peppercorns (optional)
6 green cardamoms pods
3 black cloves
1 tsp cumin seed
1 tsp turmeric
1 tsp of coriander powder
1 Tbs salt (or to taste)
1 Tbs of curry powder
1Tbs of canola oil
Directions:
The Rice:
Start by parboiling the rice. You will want to wash and drain 2 cups of rice then add black peppercorns, cloves, green cardamoms, bay leaves and cinnamon stick.

To make the shrimp and asparagus curry:


Add the ground spices (coriander, turmeric, curry powder) and salt. Fry for 30-45 seconds. Then add the buttermilk and shrimp.



Preheat oven to 350 degrees. Place a tight fitting lid or tin foil over the baking dish to trap all the steam. Cook in the oven for 35 minutes. Once cooked, allow the dish to sit covered for additional 10 minutes before serving. Enjoy.
Here's the Raita that we enjoyed with the biryani:
Cucumber Raita
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