Shrimp and Asparagus Biryani

🧂 Ingredients

• 2 cups basmati rice, white or brown

  rinsed well
• 10 cups water
• 6 whole black peppercorns

  optional
• 4 cloves
• 4 green cardamoms
• 2 bay leaves
• 1 cinnamon stick
• 1 pound shrimp

  cleaned
• 1 pound asparagus

  sliced
• 1 ½ cups buttermilk
• 12-15 fresh leaves
• 1 medium onion
• 4-5 dry chilies

  broken
• 6-10 whole black peppercorns

  optional
• 6 green cardamoms pods
• 3 black cloves
• 1 teaspoon cumin seed
• 1 teaspoon turmeric
• 1 teaspoon coriander powder
• 1 tablespoon salt

  or to taste
• 1 tablespoon curry powder
• 1 tablespoon canola oil

Instructions

• 1 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.
• 2 Bring about 10 cups of water a boil then add the rice and ingredients listed
  above for the rice. Once boiling allow to cook for 6-10 minutes. I suggest
  cooking the white rice for about 6 minutes and the brown rice for about 10
  minutes. Once the rice is somewhat cooked, but not fully, drain in a
  colander/strainer and set aside.
• 3 Heat 1 tablespoon of canola oil in the same pan you cooked the rice (to keep it
  one pot). Add the curry leaves, cumin seeds, mustard seeds, red chili pods,
  cloves, cardamom and black peppercorns (optional). Fry for 1 minute. Then add
  onions and asparagus. Fry for 2-3 minutes.
• 4 Add the ground spices (coriander, turmeric, curry powder) and salt. Fry for
  30-45 seconds. Then add the buttermilk and shrimp.
• 5 When shrimp starts to turn pink (but is not fully cooked) turn off stove. Taste
  for seasoning.
• 6 Butter a baking dish and layer some of the parboiled rice on the bottom. Then
  layer some of the shrimp and asparagus. Make sure you get some gravy on top of
  the rice. Layer with rice and shrimp and finish off with a rice on top. Pour
  gravy from the curry over the rice.
• 7 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.

Nutrition Info