Biryani with Chicken and Shrimp

Dinner, Indian

 

Biryani with Chicken and Shrimp
biryani in skillet
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Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: Chicken, Seafood, Shellfish
Servings: 6 servings
Calories: 463kcal
Author: Chef Bill Collins

Ingredients

  • 2-4 tbsp olive oil
  • ¾ lb boneless chicken breast or thighs, thinly sliced
  • 1 onion, peeled and chopped
  • 2 garlic cloves, peeled and minced
  • 1 tsp cumin
  • ½ tsp cardamom
  • 1 tsp curry
  • ½ tsp garam masala
  • ½ tsp cinnamon
  • 1 tsp paprika
  • ½ cup cashews
  • 2 bay leaves
  • ⅓ cup raisins
  • 1 ½ cups rice
  • 3 cups vegetable or chicken stock (approx)
  • ¾ lb shrimp, peeled and deveined
  • 1 tsp salt
  • ½ tsp black pepper

Instructions

  • Pre-heat a medium-sized stock pot over a medium-high heat. When it’s heated, add 2 tablespoons of the olive oil, then the chicken. Cook for 5-7 minutes, or until the chicken is browned, but not cooked through. Remove from the pan and set aside. Depending on the size of the pan, you may need to do this in 2 batches.
  • Reduce the heat to medium, and add another tablespoon of olive oil. Add the onion, and cook for 5-7 minutes, or until the onions are softened and partially cooked. Add the garlic, and cook for another 30 seconds.
  • While the onion is cooking, in a small bowl, combine the dried spices: cumin, cardamom, curry, garam masala, cinnamon, and paprika. When the onion is cooked, add the spices to the pan, and combine with the onions, until the mixture is fragrant.
  • Stir in the bay leaf, cashews, raisins, chicken, and rice, and combine thoroughly.
  • Stir in the stock, salt, and pepper. Bring the mixture to a low boil and reduce the heat until the liquid is simmering
  • Cover, and simmer until the rice is almost cooked through, approximately 15 minutes.
  • Add the shrimp to the top of the rice, but don’t mix it in.
  • Continue cooking until the rice is cooked through and the liquid is absorbed, approximately 5 more minutes.
  • Adjust the flavors to your liking, including salt and pepper. Serve immediately.

Notes

Yield: approximately 4-6 servings
Nutrition Facts
Biryani with Chicken and Shrimp
Amount per Serving
Calories
463
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
7
g
Cholesterol
 
131
mg
44
%
Sodium
 
700
mg
30
%
Potassium
 
720
mg
21
%
Carbohydrates
 
54
g
18
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
32
g
64
%
Vitamin A
 
186
IU
4
%
Vitamin C
 
4
mg
5
%
Calcium
 
76
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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