Shrimp biryani combines the tender, juicy goodness of shrimp with the aromatic spices of biryani rice.
What is Shrimp Biryani?
Shrimp biryani, also known as prawn biryani, is a seafood variant of the popular biryani dish, made with long-grain basmati rice, marinated shrimp, and a mixture of spices like saffron, turmeric, and garam masala. Originating from South Asia, biryani has regional variations across India, Pakistan, and Bangladesh, each with unique flavors. Biryani is particularly popular in coastal regions, where fresh seafood is abundant. It’s a perfect blend of spices, rice, and shrimp that creates a comforting yet indulgent meal.
Ingredients for Shrimp Biryani
To make biryani, you’ll need a few essential ingredients:
Basmati Rice
- Use high-quality, long-grain basmati rice for the best texture and aroma. Basmati rice gives biryani its signature light and fluffy texture, as well as a distinct fragrance that pairs beautifully with the spices.
Shrimp
- Fresh or frozen shrimp will work, but choose medium or large shrimp for the best taste and texture. Be sure to clean and devein them before cooking.
Yogurt
- Used in marinating the shrimp, yogurt helps to tenderize and flavor the shrimp while balancing the heat from the spices.
Spices
- Common spices include turmeric, cumin, coriander, garam masala, and bay leaves. You’ll also need whole spices like cinnamon sticks, green cardamom, and cloves to create that authentic biryani flavor.
Herbs
- Fresh cilantro and mint are essential to add freshness and depth of flavor to your biryani.
Additional Ingredients
Ghee or oil, onions, tomatoes, ginger-garlic paste, and green chilies all play a role in building the layers of flavor that make biryani so special.
Tips and Tricks for Perfect Shrimp Biryani
- Don’t Overcook the Shrimp: Overcooking shrimp can make it rubbery. Add shrimp only once the onions and tomatoes have fully cooked to prevent them from overcooking.
- Use Fresh Spices: Fresh spices make a world of difference in biryani. Use whole spices when possible and grind them fresh for the best flavor.
- Cook the Rice to Al Dente: Cooking the rice only partially before layering ensures it absorbs the flavors without becoming mushy.
- Layer Carefully: Layering rice and shrimp gravy is key to getting the classic biryani texture. Avoid mixing everything together, as this can make the biryani mushy.
- Add Saffron for Aroma: A pinch of saffron soaked in warm milk, drizzled over the top layer, adds a luxurious aroma and color.
Variations of Shrimp Biryani
Use the sauté and pressure-cook settings to create a one-pot biryani, perfect for a quick yet delicious meal.
Spicy Andhra Biryani:
Use green chilies, chili powder, and additional spices for a spicier version inspired by Andhra cuisine.
Malabar Biryani:
Common in Kerala, this version includes coconut milk and fresh curry leaves, adding a rich, tropical flavor to the biryani.
Hyderabadi Biryani:
Known for its “dum” (slow-cooked) technique, this biryani involves marinating shrimp with extra spices and using more yogurt for a tangy flavor.
Instant Pot Biryani:
How to Serve Shrimp Biryani
Shrimp biryani is best enjoyed with cooling sides that balance the rich, spiced flavors of the dish. Here are a few serving ideas:
- Raita: Yogurt mixed with cucumbers, tomatoes, and spices cools down the heat and complements the flavors.
- Salad: A simple cucumber and onion salad with a squeeze of lemon brightens up each bite.
- Papad: Crispy papadum adds a crunchy texture to the meal.
- Pickle: A small side of mango or lime pickle enhances the tanginess and adds a bold flavor contrast.
How to Store and Reheat Shrimp Biryani
Biryani can be stored in an airtight container in the refrigerator for up to 2 days. If you plan to make it ahead, cook the rice and shrimp separately and combine them when ready to serve. Here’s how to reheat without compromising the flavor:
- Microwave: Place a damp paper towel over the bowl of biryani and heat in short intervals.
- Stovetop: Transfer to a pan, add a splash of water, cover, and heat on low until warm.
Shrimp Biryani Recipe FAQs
Q: Can I use frozen shrimp for biryani?
A: Yes, frozen shrimp work just fine. Thaw and pat them dry before marinating to avoid excess water.
Q: How do I prevent my rice from sticking?
A: Rinse the rice thoroughly and avoid overcooking it before layering. Adding a little oil or ghee also helps keep the grains separate.
Q: Is shrimp biryani spicy?
A: The spice level can be adjusted to your taste. Reduce green chilies and garam masala for a milder version or add more for extra heat.
Q: Can I make biryani vegan?
A: You can substitute shrimp with vegetables like mushrooms or tofu and use coconut yogurt instead of dairy yogurt.
Q: What’s the best rice for biryani?
A: Basmati rice is the traditional choice for biryani due to its long grains and fragrant aroma. It creates the perfect texture for this dish.
Shrimp Biryani
Shrimp biryani combines the tender, juicy goodness of shrimp with the aromatic spices of biryani rice.
Ingredients
For the Rice
- 1¼ cups basmati rice
- 2–3 green cardamoms
- ½ tsp shahi jeera (optional)
- 1 small bay leaf
Shrimp Marination
- 250g cleaned shrimp
- ½ tsp red chili powder
- 1/8 tsp turmeric
- 1 tsp ginger garlic paste
- ½ tsp biryani masala
- Salt to taste
Biryani Gravy
- 1 small star anise, 1 bay leaf
- 2–3 tbsp oil or ghee
- 1-inch cinnamon stick
- 1 large onion, sliced thin
- 1 tsp ginger garlic paste
- 4–5 cloves, ½ tsp shahi jeera or cumin
- 2 green cardamoms
- 1 medium tomato, deseeded & chopped (optional)
- ½ tsp red chili powder
- 2 tbsp mint leaves, chopped
- 1 tsp biryani masala
- 2 tbsp coriander leaves, finely chopped
- ¼ cup yogurt or coconut milk
- Salt as needed
Instructions
Marinate the Shrimp
- Combine the shrimp with ginger garlic paste, turmeric, chili powder, biryani masala, and salt. Let it sit for 30 minutes to absorb flavors.
- Rinse and soak basmati rice for 30 minutes. Boil 3–4 cups of water with bay leaf, cardamoms, shahi jeera, 1 tsp oil, and salt. Add rice to boiling water and cook until it’s al dente. Drain and set aside.
Making the Biryani Gravy
- Heat oil in a pan and add cloves, cinnamon, bay leaf, shahi jeera, and star anise. Add onions and fry until golden brown.
- Add ginger garlic paste and sauté until raw aroma fades. Then add tomatoes, mint, and coriander leaves.
- Cook until tomatoes soften.
- Mix in chili powder, biryani masala, and salt. Add the marinated shrimp and fry briefly until the shrimp loses its raw smell.
- Stir in yogurt or coconut milk and cook until the gravy thickens, and the shrimp cooks (about 3 minutes). Be careful not to overcook the shrimp—they should curl into a “C” shape.
Layering and Cooking the Biryani
- In a greased pot, layer half the rice, then the shrimp gravy, and finish with the remaining rice.
- Cover the pot with foil or a tight-fitting lid. Place on a hot tawa or griddle, and cook on low heat for 20 minutes to let the flavors meld.
- Let the biryani rest for 15 minutes before serving. Enjoy with raita on the side for a complete, delicious meal!
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 2216Total Fat 204gSaturated Fat 39gTrans Fat 1gUnsaturated Fat 153gCholesterol 283mgSodium 2073mgCarbohydrates 81gFiber 21gSugar 8gProtein 41g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts on Shrimp Biryani
Shrimp biryani is a delightful twist on a classic that seafood lovers won’t want to miss. With the perfect balance of spices, juicy shrimp, and fluffy rice, it’s a dish that never fails to impress. Whether you’re serving it at a festive gathering or enjoying it as a comforting weeknight meal, this biryani will leave you and your guests asking for seconds. Try it out, and experience the magic of homemade shrimp biryani!
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