[Photograph: Nick Kindelsperger]

Biryani is a rice-based dish cooked with a whole mess of different spices, and usually, though not always, some kind of meat. When that meat is lamb or beef, it consequently takes some time to cook, which means I don't get to write about this dish too often. But this recipe from Madhur Jaffrey's At Home with Madhur Jaffrey solves that problem by using shrimp, so that this dish can be whipped up in less than hour with absolutely no shortcuts.

Not that any of the flavor is left behind. Shrimp are rubbed with a spice blend of cumin, turmeric, cayenne, salt, and pepper, before being sautéed and then removed. The rice then cooks in the same oil, so it picks up the spices and the shrimp flavor. Only at the very end are the rice and the shrimp mixed together, so that the shrimp stay plump and juicy.

Get the Recipe

Madhur Jaffrey's Shrimp Biryani »

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.


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