delicious U.S.-grown jasmati rice. I usually eat brown rice but biriyani is classically made with basmati rice. When I went to the store to buy rice, I was intrigued by the U.S.-grown jasmati rice, which I had never used before. A long grain rice with the soft, fluffy texture of basmati and the fragrant aroma and subtle nutty flavor of jasmine rice, it worked perfectly in this dish. Although my local store only had the white variety, it also comes in brown if you're looking for a whole grain option.
So the next time you’re trying to solve the daily dinner dilemma, I challenge you to think U.S.-grown rice!
- 1 cup U.S.-grown jasmati rice
- ¾ teaspoon salt, divided use
- 2 tablespoons neutral-flavored oil like safflower or grapeseed
- 1 large yellow onion, finely chopped
- 1 ½ teaspoons grated or minced garlic
- 1 teaspoon grated or minced ginger
- ½ teaspoon turmeric
- ⅛-1/4 teaspoon red chili powder or cayenne pepper
- 1 teaspoon garam masala
- 1 small plum tomato finely chopped
- 2 tablespoon reduced fat Greek yogurt
- 2 tablespoons chopped cilantro plus extra for garnish
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons toasted cashew nuts
- Place the rice, ¼ teaspoon salt and 2 cups water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook 10-12 minutes until rice is about halfway cooked. Remove from heat.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the garlic, ginger, turmeric, chili powder, and garam masala and cook another minute until fragrant. Add the tomato and cook another few minutes, breaking it down with a wooden spoon as it cooks. If the spices stick to the pan, add a tablespoon of water. Stir in the yogurt and cilantro. Add the shrimp to the sauce and season them with ½ teaspoon salt. Cook the shrimp 2-3 minutes, stirring to coat them with the sauce.
- Transfer the partially cooked rice to the skillet, spreading the rice out over the shrimp. Cover the skillet and cook another 10 minutes until rice and shrimp are completely cooked through. Uncover and gently stir the mixture, distributing the shrimp and sauce throughout the rice. Garnish with cilantro and toasted cashews. Serve with yogurt or raita for recipe).