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One Pot Wonders with MasterChef | Family Circle

Date Added: 8/24/2019    Source: www.familycircle.com

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Ingredients
  • 1 lb. shrimp
  • 2 cups basmati rice, rinsed
  • 3 cups hot water, for soaking
  • 2 large yellow onions, sliced
  • 8 oz (1 cup) ghee (clarified butter)
  • 1/3 cup cashews
  • 1/2 cup golden raisins
  • 2 stick cinnamon
  • 8 whole cloves
  • 1 tsp ground cumin
  • 1 tsp cumin seeds
  • 1 tsp fennel seed
  • 5 whole cardamom pods
  • 2 medium yellow onion, diced
  • 2 jalapeño chiles, diced
  • 4 Roma tomatoes, diced
  • 3 tbsp tomato puree
  • 1 tbsp fresh ginger, minced
  • 1 tbsp minced garlic
  • Juice of 1 lime
  • 1/2 cup plain yogurt
  • Salt, to taste
  • 1 1/2 cups boiling water
  • Raita
  • 2 medium cucumbers, finely diced
  • 1/2 green apple, finely diced
  • 1/2 red apple, finely diced
  • 4 pitted dates, finely diced
  • 1/4 cup finely chopped onion
  • 2 cups plain yogurt
  • Juice of 1/2 lime
  • 4 tsp sugar
  • 1 pinch saffron
  • Salt and Pepper to taste
  • 1/ Peel and devein shrimp. In a medium-sized bowl, soak basmati rice in 3 cups hot water.
  • Thinly slice the large yellow onions and add to hot, medium sized cast iron skillet with 1/2 cup ghee, and brown until caramelized. Add cashews and raisins and sauté a bit. Transfer mixture to a bowl.
  • 2/ In same skillet, add your aromatics: cinnamon, clove, cumin (whole and ground), fennel seed and cardamom. Melt 1/2 cup ghee and add diced onions, chilies, tomatoes, and tomato puree and cook down until thick and paste-like. Mince ginger and garlic and mix with lime juice. Add this mixture to the pan and mix into tomato/onion paste. Stir in yogurt.
  • 2/ In same skillet, add your aromatics: cinnamon, clove, cumin (whole and ground), fennel seed and cardamom. Melt 1/2 cup ghee and add diced onions, chilies, tomatoes, and tomato puree and cook down until thick and paste-like. Mince ginger and garlic and mix with lime juice. Add this mixture to the pan and mix into tomato/onion paste. Stir in yogurt.
  • 3/ Drain rice and add to skillet mixture along with 11/2 cups boiling water. Simmer until rice is cooked. Stir shrimp into mixture. Return onion/cashew mixture to the skillet and put in 350° oven for 10 to 15 min.
  • 4/ Meanwhile, make Raita by mixing all diced fruit and vegetables with the yogurt. Add lime juice and sugar and stir. Finally, mix in saffron and add salt and pepper to taste.
  • 5/ Serve Biryani with Raita on the side.

View the full recipe at familycircle.com

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