Shrimp Biryani

Why You’ll Love This Recipe

• Aromatic and Flavorful: The combination of spices like garam masala, turmeric, and coriander infuses the dish with rich, complex flavors.
• One-Pot Meal: Combining protein, rice, and vegetables in a single pot makes preparation and cleanup a breeze.
• Versatile: Easily adaptable to include your favorite vegetables or adjust the spice level to your preference.
• Impressive Presentation: Layered assembly and vibrant colors make it a visually appealing dish for guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups uncooked aged basmati rice
• 6 tablespoons ghee, divided, plus more for drizzling
• 1 tablespoon plus 2 1/2 teaspoons garam masala, divided
• 3 1/2 teaspoons kosher salt, divided
• 2 teaspoons grated garlic, divided
• 2 teaspoons grated fresh ginger, divided
• 1 teaspoon ground coriander, divided
• 2 1/4 cups water
• 1/2 cup plain whole-milk strained (Greek-style) yogurt
• 1/4 teaspoon cayenne pepper
• 1 pound large raw shrimp – peeled, deveined, and tails removed
• 1/2 cup chopped yellow onion
• 2 1/2 cups chopped plum tomatoes
• 1 teaspoon ground turmeric
• 1/2 cup fresh cilantro, divided
• 2 tablespoons fresh mint, divided
• 1/4 cup crispy fried onions or shallots, for garnish

Directions

1. Prepare the Rice:

   • Rinse the basmati rice under cold running water until the water runs clear to remove excess starch.
   • In a medium saucepan over medium-high heat, melt 2 tablespoons of ghee.
   • Add 1 tablespoon garam masala, 2 teaspoons salt, 1 teaspoon grated garlic, 1 teaspoon grated ginger, and 1/2 teaspoon ground coriander. Sauté for about 1 minute until fragrant.
   • Add the rinsed rice and stir to coat the grains with the spiced ghee mixture.
   • Pour in 2 1/4 cups water, stir, and bring to a boil.
   • Once boiling, cover with a tight-fitting lid, reduce heat to medium-low, and simmer undisturbed for about 12 minutes until the rice is just tender.
   • Remove from heat, fluff with a fork, and set aside.

2. Marinate the Shrimp:

   • In a bowl, whisk together the yogurt, cayenne pepper, 1/2 teaspoon garam masala, and 1/2 teaspoon salt.
   • Add the shrimp to the marinade, ensuring they are well-coated. Set aside.

3. Prepare the Sauce:

   • Preheat the oven to 350°F (175°C).
   • In a Dutch oven or large oven-safe saucepan, heat 2 tablespoons of ghee over medium-high heat.
   • Add the chopped onion and sauté until softened, about 4 minutes.
   • Stir in the chopped tomatoes and cook until they begin to release their juices, approximately 3 minutes.
   • Add 1/2 teaspoon turmeric, remaining 2 teaspoons garam masala, 1 teaspoon salt, and the remaining garlic, ginger, and coriander. Cook for another minute until the spices are well incorporated.

4. Assemble the Biryani:

   • Remove the pan from heat and stir in the marinated shrimp, mixing thoroughly.
   • Add 1/4 cup chopped cilantro and 1 tablespoon chopped mint, stirring to combine.
   • Spread half of the shrimp mixture evenly at the bottom of the pan.
   • Layer half of the cooked rice over the shrimp mixture.
   • Add the remaining shrimp mixture over the rice layer.
   • Top with the remaining rice, spreading it evenly.
   • Drizzle with the remaining 2 tablespoons of ghee.
   • Cover the pan with a tight-fitting lid or aluminum foil.

5. Bake the Biryani:

   • Place the covered pan in the preheated oven and bake for 20 minutes to allow the flavors to meld and the shrimp to cook through.

6. Garnish and Serve:

   • Remove the biryani from the oven and let it rest for 5 minutes before uncovering.
   • Garnish with the remaining chopped cilantro, mint, and crispy fried onions or shallots.
   • Serve hot, accompanied by raita or a fresh salad if desired.

Servings and Timing

• Servings: 6
• Preparation Time: 30 minutes
• Cooking Time: 1 hour
• **Total Time
  

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  Shrimp Biryani

  

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  Shrimp Biryani is a fragrant and flavorful South Asian dish featuring succulent shrimp, aromatic basmati rice, and a blend of warm spices. This one-pot meal is perfect for special occasions or a comforting weeknight dinner. With layers of marinated shrimp, spiced rice, and fresh herbs, this dish delivers an irresistible combination of textures and tastes.

  • Author: Ava
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Indian
  • Diet: Gluten Free

  Ingredients

  For the Rice:

  • 2 cups uncooked aged basmati rice
  • 2 tablespoons ghee
  • 1 tablespoon garam masala
  • 2 teaspoons kosher salt
  • 1 teaspoon grated garlic
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon ground coriander
  • 2¼ cups water

  For the Shrimp Marinade:

  • ½ cup plain whole-milk Greek yogurt
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon garam masala
  • ½ teaspoon salt
  • 1 pound large raw shrimp, peeled, deveined, and tails removed

  For the Sauce & Assembly:

  • 4 tablespoons ghee (divided)
  • ½ cup chopped yellow onion
  • 2½ cups chopped plum tomatoes
  • 1 teaspoon ground turmeric
  • 2 teaspoons garam masala
  • 1 teaspoon kosher salt
  • 1 teaspoon grated garlic
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon ground coriander
  • ½ cup fresh cilantro, chopped (divided)
  • 2 tablespoons fresh mint, chopped (divided)
  • ¼ cup crispy fried onions or shallots (for garnish)

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  Instructions

  Prepare the Rice:

  1. Rinse the basmati rice under cold running water until the water runs clear.
  2. In a saucepan over medium-high heat, melt 2 tablespoons of ghee.
  3. Add 1 tablespoon garam masala, 2 teaspoons salt, 1 teaspoon grated garlic, 1 teaspoon grated ginger, and ½ teaspoon ground coriander. Sauté for about 1 minute.
  4. Stir in the rinsed rice, ensuring the grains are coated in the spice mixture.
  5. Add 2¼ cups water, bring to a boil, then cover and simmer over medium-low heat for 12 minutes.
  6. Remove from heat, fluff with a fork, and set aside.

  Marinate the Shrimp:

  7. In a bowl, mix the yogurt, cayenne pepper, ½ teaspoon garam masala, and ½ teaspoon salt.
  8. Add the shrimp, ensuring they are evenly coated. Set aside while preparing the sauce.

  Prepare the Sauce:

  9. Preheat the oven to 350°F (175°C).
  10. Heat 2 tablespoons of ghee in a Dutch oven over medium-high heat.
  11. Add the chopped onion and sauté until softened (about 4 minutes).
  12. Stir in the chopped tomatoes and cook until they begin to release their juices (about 3 minutes).
  13. Add turmeric, remaining garam masala, salt, garlic, ginger, and coriander. Stir well and cook for another minute.

  Assemble the Biryani:

  14. Remove the pan from heat and stir in the marinated shrimp, ¼ cup cilantro, and 1 tablespoon mint.
  15. Spread half of the shrimp mixture at the bottom of the pan.
  16. Layer half of the cooked rice over the shrimp mixture.
  17. Add the remaining shrimp mixture, then top with the remaining rice.
  18. Drizzle with the remaining 2 tablespoons of ghee.
  19. Cover the pan with a tight-fitting lid or aluminum foil.

  Bake the Biryani:

  20. Place the pan in the oven and bake for 20 minutes to allow the flavors to meld and the shrimp to cook through.

  Garnish and Serve:

  21. Let the biryani rest for 5 minutes before uncovering.
  22. Garnish with the remaining cilantro, mint, and crispy fried onions or shallots.
  23. Serve hot with raita or a fresh salad.

  Notes

  • Make-Ahead Tip: Prepare the rice and marinate the shrimp in advance for quicker assembly.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a covered dish in the oven at 300°F (150°C) for 10-15 minutes or in a skillet with a splash of water.
  • Spice Level: Adjust the cayenne and garam masala to taste for a milder or spicier dish.