Description
A flavorful and aromatic Indian shrimp biryani made with basmati rice, tender shrimp, and a blend of spices simmered together on the stovetop. This dish features caramelized onions, fresh herbs, and a mix of yogurt and spices for a rich and delicious meal perfect for seafood lovers.
Ingredients
Scale
Rice and Shrimp
- 1 ½ cups basmati rice
- 1 pound large shrimp, peeled and deveined
Spices and Herbs
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- ½ teaspoon chili powder
- ½ teaspoon cumin
- Salt to taste
- 3 tablespoons chopped cilantro
- 2 tablespoons chopped mint
Aromatics and Others
- 3 tablespoons oil or ghee
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 green chili, sliced (optional)
- 1 tomato, chopped
- ½ cup plain yogurt
- 2 ½ cups water
- Juice of ½ lemon
Instructions
- Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water for 20–30 minutes, then drain completely.
- Cook the Shrimp: Heat 1 tablespoon of oil or ghee in a large pot over medium heat. Sauté the shrimp for 1–2 minutes on each side until they turn just pink. Remove the shrimp from the pot and set aside.
- Caramelize the Onions: In the same pot, add the remaining oil. Add the thinly sliced onions and sauté over medium heat, stirring occasionally, until golden brown and caramelized, about 10–12 minutes.
- Add Aromatics: Stir in the minced garlic, grated ginger, and sliced green chili. Cook for 1 minute until fragrant.
- Cook Tomatoes and Spices: Add the chopped tomato and cook until soft and pulpy. Then stir in the yogurt, turmeric, garam masala, ground coriander, chili powder, cumin, and salt. Cook this mixture for 3–4 minutes, stirring frequently, until thickened and aromatic.
- Combine Shrimp and Herbs: Return the cooked shrimp to the pot and gently mix them into the spice mixture to coat evenly. Add the chopped cilantro and mint, mixing lightly.
- Add Rice and Liquids: Add the soaked and drained basmati rice to the pot. Gently stir to combine with the shrimp and spices. Pour in 2 ½ cups of water and squeeze in the juice of half a lemon.
- Cook the Biryani: Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover the pot with a tight-fitting lid and cook for 15–18 minutes, or until the rice is tender and all the water has been absorbed.
- Rest and Fluff Rice: Remove the pot from heat and let it sit, covered, for 5 minutes to allow flavors to meld. Afterwards, fluff the rice gently with a fork.
- Serve: Garnish with additional fresh herbs if desired. Serve hot accompanied by raita or a cucumber salad for a refreshing contrast.
Notes
- Use raw, not pre-cooked shrimp to prevent a rubbery texture.
- For a traditional biryani style, try layering the shrimp and rice instead of stirring.
- Adding a pinch of saffron soaked in warm milk can give a richer aroma and color.
