Ingrédients
- Shrimp (prawns), small or medium, peeled1 kilogram
Riz Basmati2.5 cup- Onion, chopped1 piece
- Garlic cloves, crushed4 clove
- Ginger, chopped1 teaspoon
- Green pepper, chopped1 piece
- Medium tomato, chopped1 piece
Épices Biryani1 tablespoon
Curcuma0.5 teaspoon
Cumin1 teaspoon
Poivre noir0.5 teaspoon
Sel2.5 teaspoon
Mesures
- 1
Wash the rice and soak it in water for one hour.
60 minutes - 2
In a medium-sized pot, heat the oil, then add the onion, garlic, ginger, and green pepper, stirring until the onion turns golden.
10 minutesMatériel requis:
Marmite - 3
Add the shrimp and stir until slightly browned with the onion, then add the tomato, spices, turmeric, cumin, salt, and black pepper. Cover the pot and let it cook for about 10 minutes until the shrimp is done.
10 minutes - 4
Drain the rice from the soaking water and spread it over the shrimp. Add 3.5 cups of water to the rice.
5 minutes - 5
Let the rice boil vigorously, then reduce the heat and cover the pot. Let it cook for about 45 minutes until the rice is fully cooked.
45 minutes
Faits nutritionnels
Riz Basmatipour 100gÉpices Biryanipour 100gCurcumapour 100gCuminpour 100gPoivre noirpour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.