Madhur Jaffrey's Shrimp Biryani

Ingredients

• 2 cups basmati rice
• 1 pound medium raw shrimp, peeled and deveined, halved crossways
• 3 medium garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• Salt and black pepper
• 3 tablespoons canola oil
• 4 teaspoons fresh lemon juice
• 1/4 cup chopped fresh cilantro
• 2 2/3 cups low-sodium store bought or homemade chicken stock
• 4 cardamom pods

Directions

1. Put the rice in a mesh strainer and wash it with cold water until the runoff is no longer cloudy. Move the rice to a large bowl, add enough water to cover it, and leave it for 30 minutes. After soaking, drain it thoroughly.
2. While the rice sits, place the shrimp in a medium-sized bowl. Add garlic, cumin, turmeric, cayenne, 1/3 teaspoon salt, and a small pinch of freshly ground black pepper, then turn everything together until the shrimp are evenly coated. Let the bowl stand for 3 minutes.
3. Warm the oil in a large skillet over medium-high heat until it looks glossy and hot. Add the shrimp and cook, stirring often, until they are almost opaque, about 2 to 3 minutes. Take the pan off the heat. Lift the shrimp out with a slotted spoon and put them in a medium-sized bowl with the lemon juice and cilantro, then toss to combine.
4. Add the chicken stock to the same pan, along with the cardamom seeds, and set the heat to high. Scrape the browned bits from the skillet with a wooden spoon. Once the liquid boils, stir in the rice and 1/2 teaspoon salt. Cover the pan snugly, lower the heat as far as it will go, and cook for 25 minutes.
5. Take the pan off the heat. Uncover it, spoon in the shrimp along with any liquid from the bowl, cover again, and let it sit for a minute. Gently fold everything together, adjust with salt and pepper to taste, and serve in bowls.