Indian Vegetable Biryani with Shrimp

Saucepan with lid

10

40

Indian

Indian, Vegetable, Biryani, Shrimp

lunch, dinner

1

1 cup basmati rice

1/2 cup frozen mixed vegetables (peas, carrots, corn)

1/4 cup cooked shrimp, chopped into small pieces

1 tablespoon olive oil

1 teaspoon cumin seeds

2 cloves garlic, minced

1 teaspoon turmeric powder

1 teaspoon garam masala powder

Salt to taste

Begin by rinsing the basmati rice in cold water until the water runs clear. Then soak the rice in cold water for 10 minutes. Drain and set aside.

Heat the olive oil in a large saucepan over medium heat. Add the cumin seeds and garlic and sauté for 1 minute until fragrant.

Add the frozen vegetables and cook for 3-4 minutes until they are tender but still have some crunch to them.

Add the cooked shrimp and stir to combine with the vegetables. Cook for another 2 minutes until heated through.

Add the drained basmati rice to the pan along with turmeric powder, garam masala powder and salt to taste. Stir everything together until combined then reduce heat to low and cover with a lid. Simmer for 15-20 minutes or until all of the liquid has been absorbed by the rice and it is cooked through.

Serve hot with your favorite accompaniments such as raita or chutney! Enjoy!

Calories – 500; Fat – 15g; Carbohydrates – 70g; Protein – 20g; Sodium – 500mg; Fiber – 5g

This one-serving Indian Vegetable Biryani with Shrimp is a flavorful and nutritious meal that can be prepared in just 30 minutes! It’s packed full of veggies, protein-rich shrimp, fragrant spices and fluffy basmati rice – perfect for a quick weeknight dinner or lunch on-the-go!

5

Indian cuisine has influenced food cultures around the world, with dishes such as curry and masala being popular in many countries.