Amazing recipe for Shrimp and Asparagus Biryani. You’re going to be wanting thirds with this one!
Welcome to Week #2 and Day 3 of Seafood Week. I’m enjoying a little time off with my daughter this week. University finishes up way earlier than grade or high school. So my kids are done classes now. B-Dude will stay out west for the summer, he still has 2 years of school left. No point giving up an awesome apartment for the summer and have to scout out a new one for fall. Mini-me lives at home still so I’m going to be spending some much needed time with her this week. We will be spending time going to the barn to whip horsey into shape for summer. We’ll probably spend some time hitting flicks since we’re really behind on our movies. So basically we’ll get the horse in shape while we eat popcorn and candy. Seems about right.
Today’s guest is the lovely and talented Ramona of Curry and Comfort. I adore this lady so very much. I met Ramona through something called Foodbuzz. It was a foodie website where we all hung out and shared content, and buzzed each other. I know right, foodies are whack. It’s all good though, we are bonded by our absurd and unusual behaviour. Nothing bonds people quite like food.
Hi Everyone! My name is Ramona and I come to you today with some exotic flavors from a blog called, Curry and Comfort. When Kim put the call out for seafood dishes to guest post for this week, I jumped up and down and raised my hand. Now, I hope you like what I brought you…. drum roll please…. Shrimp and Asparagus Biryani. Ta-da!
I love biryani. If you are not familiar with biryani, it’s a flavorful spice infused rice based dish made with meat, eggs, and/or vegetables. It’s basically like a casserole. My family (even the picky eaters) enjoyed this wonderful flavorful shrimp and rice dish with a cool cucumber raita on the side (link to recipe for raita below). Biryani sounds like it would take all day to make, but it took me less than 30 minutes to get the biryani ready for the oven and then another 30 minutes baking it before we were eating dinner. This Shrimp and asparagus biryani makes a wonderful light meal for this time of year and it’s perfect as a no stress dish to entertain with as well. Enjoy!! ~ Ramona 🙂
Places to stalk Cravings of a Lunatic!
Shrimp and Asparagus Biryani
For the Rice Portion:
- 2 cups of rice rinsed well. I recommend basmati style rice. I also used brown basmati
- 10 cups of water
- 6 whole black peppercorns optional
- 4 cloves
- 4 green cardamoms
- 2 bay leaves
- 1 cinnamon stick
For the Shrimp and Asparagus Curry Portion:
- 1 lb of shrimp cleaned
- 1 lb of sliced asparagus
- 1 and 1/2 cups of buttermilk milk
- 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 of coriander powder
- 1 tablespoon salt or to taste
- 1 tablespoon of curry powder
- 1 tablespoon of canola oil
For the Rice Portion:
- 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.
- 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.
For the the Shrimp and Asparagus Curry Portion:
- 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.
- Add the ground spices (coriander, turmeric, curry powder) and salt. Fry for 30-45 seconds. Then add the buttermilk and shrimp.
- When shrimp starts to turn pink (but is not fully cooked) turn off stove. Taste for seasoning.
- 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.
- 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.
Here’s the Cucumber Raita that we enjoyed with the biryani:
Thank you so much to Ramona for guest posting for me today. I have to admit I have not had really good Indian food in my life. There are not many authentic restaurants here, so I’ve been holding off trying it. My goal is to continue to hold off until I meet Ramona in person so she can make me really amazing curry. That way I’ll know the best and I have a great comparison when I go out to eat it. Seems like a sensible plan to me, I just hope we hurry and meet so I can get my munch on as soon as possible.
Be sure to swing on by Ramona’s blog, Curry and Comfort so you can check out all her amazing recipes. Ramona can cook everything from curry to comfort, quite literally. She makes some seriously stellar desserts too. You can follow her on Facebook, that way you get alerted to all the new recipes on her site. You can also follow her on Twitter, that way you can get instant gratification for new recipes. She is also on Pinterest, so you should hop over there to follow her. She also hangs out on Instagram, it’s where all us cool kids spend our time. So be sure to follow her there, and everywhere else too. Bloggers like to followed everywhere, we’re weird like that. I mean cool like that. Right.
As the week continues I figure I may as well continue to fully embarrass myself with old, weird photos. I do not know why I started this odd tradition but I’m rolling with it. So prepare yourself for the horror that is about to unfold.
Let the games, er, embarrassment, begin:
I mean why even wear pants, or shorts, at this point, cripes:
Some days you gotta wonder what I was thinking:
More Seafood Week Recipes from my Awesome Buds:
Movita Beaucoup’s Lobster Pasta Salad
Cooking in Stilettos’ Coconut Almond Crusted Cod
Dinners, Dishes and Desserts Brown Butter Seafood Risotto
Crazy Foodie Stunts Braised Salmon with Mushrooms, Potato Purée and Watercress
Crumb’s Saganaki Shrimp
That Skinny Chick Can Bake’s Sea Bass with Tomatoes, Olives and Capers
Try Anything Once’s Stuffed Clams
Rants from My Crazy Kitchen’s Cajun Crab
Toodles and smoochies! xx