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Shrimp or Tempeh Biryani
Peppermaster Shrimp Biryani
Peppermaster Shrimp Biryani
Rice and spice
  1. In a heavy pan at medium heat throw in 5-6 star anise pods, and two good quality cinnamon stick broken into 1" pieces.
  2. Move the spices around in the pan until you can smell their rich aromas releasing.
  3. Add 1T of oil and about 2” of ginger cut into match sticks. Stir fry this all together for 3-4 minutes.
  4. Slide the spices into a medium size pot and cover with 2 cups of water.
  5. Bring to a boil and add 1t sea salt,
  6. Pour in 1 cup of basmati rice, stir to distribute
  7. Cover and reduce to minimum for 20 minutes.
  1. Next make a white sauce by frying 2T of flour in 2T butter, and whisking in 1 cup of stock or milk or water.
  2. Add 4T of Peppermaster Green Curry to the white sauce.
  1. While the rice is cooking prepare the shrimp (or tempeh or tofu), the garlic, onion and the sesame seeds.
  2. Also, take 2 pieces of the Candied Cherry Peppers and lay them out on their backs.
  3. Cut each piece into 4 strips and with a fillet knife running parallel to the cutting board skin the peppers, then slice the long strips into narrower strips and set aside.
  4. Toss the rice lightly, and serve in a layer across each plate. Create a mound in the middle and portion the shrimp onto each plate. Insert the garlic cloves, distribute the fried onion, sprinkle with the sesame seeds and the nuts, and finally adorn with the strips of Candied Italian Cherry Peppers.
  5. Lay the shrimp on top, simmer for one minute then sir them in. (If using raw shrimp, cook for another minute)
  6. Accompany with papadums, samosas or naan, and a small side dish of Edna's amazing Lime Pickle!
Recipe Notes

Peppermaster ingredients in this dish

Peppermaster Candied Cherry Peppers
Peppermaster Green Curry

...and from our good friend Edna:

Edna's amazing Lime Pickle!

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