A classic Indian dish where succulent shrimp and basmati rice come together with rich spices to create a vibrant, layered meal full of flavor.
Origin Shrimp Biryani
Biryani originated in the Indian subcontinent, influenced by Persian and Mughal culinary traditions. This shrimp version offers a coastal twist, popular in regions where seafood is abundant.
Why You’ll Love This Recipe
It’s packed with bold spices, yet surprisingly easy to make. The shrimp cooks quickly, keeping it tender and juicy, while the rice absorbs all those wonderful flavors. Perfect for special occasions or a hearty weeknight dinner!
Also Read : Chile-Lime Salmon Cakes with Arugula Salad
Shrimp Biryani
4
servings30
minutes30
minutes2794
kcalIngredients
1 lb (450g) shrimp, peeled and deveined
2 cups basmati rice
1 large onion, thinly sliced
2 tomatoes, chopped
3 tbsp yogurt
3 tbsp cooking oil or ghee
2 tsp ginger-garlic paste
1 tsp turmeric powder
1 tsp red chili powder
1 tbsp biryani masala or garam masala
1 tsp cumin seeds
4 green cardamom pods
4 cloves
2 bay leaves
1 cinnamon stick
Fresh cilantro and mint leaves, chopped
Salt to taste
Juice of 1 lemon
Water as needed
Directions
- Rinse and soak rice: Wash basmati rice until water runs clear. Soak for 30 minutes, then drain.
- Cook shrimp: Heat 1 tbsp oil in a pan. Add shrimp, turmeric, chili powder, and salt. Cook until just pink (about 2-3 minutes). Remove and set aside.
- Prepare masala: In the same pan, heat remaining oil. Add cumin seeds, cardamom, cloves, bay leaves, and cinnamon. Sauté until fragrant. Add onions and cook until golden brown.
- Add tomatoes and spices: Stir in ginger-garlic paste and cook for 1 minute. Add tomatoes, biryani masala, and salt. Cook until oil separates from the masala.
- Mix shrimp and yogurt: Add shrimp back to the pan. Stir in yogurt and half the chopped cilantro and mint. Cook for 2 more minutes.
- Cook rice: Boil water with salt. Add soaked rice and cook until 70% done. Drain water.
- Layer biryani: In a heavy-bottom pot, layer half the rice, then the shrimp masala, then the remaining rice. Sprinkle lemon juice, remaining herbs, and a drizzle of ghee if desired.
- Dum cooking: Cover pot with a tight lid. Cook on low heat for 20 minutes to let flavors meld.
- Serve: Gently fluff biryani before serving. Enjoy with raita or salad.
Notes
- Use fresh shrimp for best taste.
- Adjust spice levels to your liking.
- Leftovers taste even better the next day!
