Print

Shrimp Biryani

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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)

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:

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

Prepare the Sauce:

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

Assemble the Biryani:

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

Bake the Biryani:

  1. 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:

  1. Let the biryani rest for 5 minutes before uncovering.
  2. Garnish with the remaining cilantro, mint, and crispy fried onions or shallots.
  3. 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.

Find it online: https://avarecipe.com/shrimp-biryani/