Shrimp Biryani Recipe ( Indian Prawn and Rice)
One of my favorite Indian dishes Shrimp Biryani is rich, aromatic, and packed with wonderful flavors. This recipe is simple to prepare and tastes phenomenal. Great to please a crowd, or for a quiet meal on a patio with your family. I hope you like it as much as we do.
Ingredients
Marinate Shrimp
- 1 pound shrimp , peeled, deveined, and tail removed
- ½ cup yogurt
- 1 Tablespoon grated garlic
- 1 Tablespoon grated ginger
- 2 Tablespoons biryani masala , (see ingredient notes for mild to moderate spiciness)
- 1 teaspoon Kashmiri red chili powder , (see ingredient notes for mild to moderate spiciness)
- ½ teaspoon turmeric powder
- 5-8 strings of saffron , crushed and soaked in 2 tablespoons of hot water
For Rice
- 2 cups basmati rice , thoroughly washed, and soak in water for 15 minutes
- 6 cups water
- 1 Tablespoon lemon
- 1 green chili (split lengthwise into half) , optional
- 1 Tablespoon salt
For Curry & Garnish
- 4 Tablespoons oil
- 1 small thinly sliced onion
- 1 medium diced tomato
- ¼ cup fried onions , non-coated fried onion (bilista)
- ¼ cup chopped cilantro
- ¼ cup chopped mint
- Salt to taste , (boxed spices contain salt, keep in mind)
Instructions
Marinade The Shrimp
- Combine all the listed ingredients for the marinade in a large bowl to marinate the shrimp. Cover the bowl and refrigerate.
Prepare Shrimp Curry
- Meanwhile, heat oil in a heavy-bottomed pan (Dutch oven) on medium-high heat. Add thinly sliced onion to the oil and cook until golden. Takes about 3 to 4 minutes.
- Once the onion is golden, add diced tomatoes and sauté on high heat until tomatoes soften. Takes about a minute to two on high heat. Now add marinated shrimp and cook on high heat for a minute then turn the heat to low.
Parboil The Rice
- Meanwhile, bring 6 cups of water to a rolling boil in a large saucepan. Once the water is boiling add 1 tablespoon of salt, and washed and soaked basmati rice, lemon juice, and green chili. Cook on medium-high heat until rice is about 70% cooked. It takes about 6-8 minutes. (see Biryani recipe for detailed instructions on how to parboil basmati rice)
- Transfer the rice into a colander and set it aside.
Layer Shrimp Biryani
- To Bake in the oven (Dum), layer Curry and Rice in an oven safe Pot like a Dutch oven or disposable Aluminum tray. Cover the pot and Bake the Biryani at 365 F for 15 minutes.
- Sprinkle fried onions, cilantro, and mint into the shrimp curry. Stir everything gently to combine.
- Layer the parboiled rice over shrimp curry and spread it evenly to cover the curry. Drizzle the saffron water on top of the rice layer. Cover the pot with a lid. If you do not have a fitted lid, use aluminum foil to seal all the steam then top it with any lid you may have.
Cook the Biryani
- Heat a large Cast Iron Skillet or Tava on medium heat. Place the Pot on a hot Skillet to diffuse the heat. Turn the heat down to low. Steam on low heat for 15 minutes. Turn off the heat and let the biryani rest for 5 minutes.
Serve
- To serve, gently slide the spatula on one side of the pot and gently bring the rice and shrimp to the top. Remove the Biryani gently on a platter. Serve hot with whipped Yogurt or Raita.
Notes
Drizzle a tablespoon of ghee on top of the rice for a rich taste.
Nutrition Information
Calories: 432kcal ,Carbohydrates: 56.5g ,Protein: 23.6g ,Fat: 11.3g ,Saturated Fat: 1.9g ,Cholesterol: 160mg ,Sodium: 800mg ,Potassium: 363mg ,Fiber: 2.2g ,Sugar: 2.8g ,Calcium: 155mg ,Iron: 2mg
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
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