Shrimp Biryani
Entrée American
35 min.
4 Servings
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Approximate Nutritional Information (Per serving): Calories 550, Fat 11g, Sat. Fat 4.5g, Trans Fat 0g, Cholesterol 195mg, Sodium 1210mg, Total Carbohydrate 91g, Fiber 2g, Sugars 4g, Protein 29g

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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  • 1 yellow onion, divided
  • 1 cucumber
  • 1 lb. Nature’s Basket jumbo peeled & deveined shrimp
  • ¼ cup Patak’s® biryani paste, divided
  • ½ bunch cilantro
  • 1 plum tomato
  • 2 cups Giant Eagle basmati rice
  • 2 Tbsp. Giant Eagle unsalted butter
  • Salt & pepper
  • 1 fresh lime


Peel and julienne onion. Thinly slice cucumber. Mix shrimp with 1 tablespoon of the biryani paste. Roughly chop the cilantro. Cut tomato into wedges. Place rice in a colander and rinse well under cold water.

Heat butter in a large pot on medium heat. Once melted, add in onions (reserving ¼ of them to the side). Cook onions 4-5 minutes or until tender. Add remaining biryani paste and cook for another minute.

Add 4 cups of water and bring to a boil (this should take 2-3 minutes). Add a generous pinch of salt and pepper and stir in rice. Cook for another 3-4 minutes and reduce heat to low. Cover with a lid and cook for 20 minutes. Remove lid and add in shrimp, cover and cook for another 5 minutes or until shrimp is pink and opaque.

Meanwhile, toss remaining sliced onions, tomato wedges, cucumber and half the chopped cilantro. Squeeze in the juice of the lime and add a pinch of salt and pepper.

When rice is ready, serve yourself a generous portion and garnish with the tomato cucumber salad and a sprinkling of cilantro.