One Pot Wonders with MasterChef | Family Circle
INGREDIENTS
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1 lb. shrimp
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2 cups basmati rice, rinsed
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3 cups hot water, for soaking
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2 large yellow onions, sliced
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8 oz (1 cup) ghee (clarified butter)
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1/3 cup cashews
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1/2 cup golden raisins
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2 stick cinnamon
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8 whole cloves
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1 tsp ground cumin
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1 tsp cumin seeds
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1 tsp fennel seed
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5 whole cardamom pods
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2 medium yellow onion, diced
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2 jalapeño chiles, diced
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4 Roma tomatoes, diced
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3 tbsp tomato puree
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1 tbsp fresh ginger, minced
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1 tbsp minced garlic
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Juice of 1 lime
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1/2 cup plain yogurt
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Salt, to taste
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1 1/2 cups boiling water
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Raita
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2 medium cucumbers, finely diced
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1/2 green apple, finely diced
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1/2 red apple, finely diced
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4 pitted dates, finely diced
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1/4 cup finely chopped onion
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2 cups plain yogurt
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Juice of 1/2 lime
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4 tsp sugar
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1 pinch saffron
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Salt and Pepper to taste
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1/ Peel and devein shrimp. In a medium-sized bowl, soak basmati rice in 3 cups hot water.
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Thinly slice the large yellow onions and add to hot, medium sized cast iron skillet with 1/2 cup ghee, and brown until caramelized. Add cashews and raisins and sauté a bit. Transfer mixture to a bowl.
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2/ In same skillet, add your aromatics: cinnamon, clove, cumin (whole and ground), fennel seed and cardamom. Melt 1/2 cup ghee and add diced onions, chilies, tomatoes, and tomato puree and cook down until thick and paste-like. Mince ginger and garlic and
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2/ In same skillet, add your aromatics: cinnamon, clove, cumin (whole and ground), fennel seed and cardamom. Melt 1/2 cup ghee and add diced onions, chilies, tomatoes, and tomato puree and cook down until thick and paste-like. Mince ginger and garlic and
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3/ Drain rice and add to skillet mixture along with 11/2 cups boiling water. Simmer until rice is cooked. Stir shrimp into mixture. Return onion/cashew mixture to the skillet and put in 350° oven for 10 to 15 min.
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4/ Meanwhile, make Raita by mixing all diced fruit and vegetables with the yogurt. Add lime juice and sugar and stir. Finally, mix in saffron and add salt and pepper to taste.
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5/ Serve Biryani with Raita on the side.
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