Emirati-Style Shrimp Biryani (Dairy & Nut-Free)

Ingredients

• about 680 g Shrimp (peeled and deveined)
• 2 cups Basmati rice
• 2 medium Onion
• 2 medium Tomatoes
• 4 cloves Garlic
• 2.54 cm Ginger
• 3 tbsp Biryani spice blend
• 3 cups Vegetable broth
• 4 tbsp Sunflower oil
• 1/4 cup Cilantro
• 1/4 cup Mint
• 1/4 cup Raisins

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse basmati rice and soak in water for 30 minutes. Drain.
2. 2Heat 2 tbsp sunflower oil in a large pot. Sauté sliced onions until golden brown. Remove half the onions and set aside.
3. 3Add minced garlic and grated ginger to the pot. Sauté for 1 minute.
4. 4Add diced tomatoes and biryani spice blend. Cook for 5 minutes.
5. 5Add shrimp and cook until pink and slightly firm.
6. 6Stir in vegetable broth and bring to a boil.
7. 7Layer half the rice over the shrimp mixture. Sprinkle with cilantro, mint, and raisins. Top with remaining rice and reserved onions.
8. 8Cover the pot and cook over low heat for 25-30 minutes, or until the rice is cooked through and the liquid is absorbed.
9. 9Serve hot, garnished with additional cilantro and mint.

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