Shrimp Biryani
(Rice with Shrimp)
Shrimp biryani is becoming very popular. Unlike other kinds of biryanis it is quicker to prepare. It is full of flavor, suited for lunch, dinner or for a dinner party. Shrimp biryani is very easy to make and tastes as good as chicken biryani.
Shrimp biryani is two step processed. Rice and shrimps are cooked separate. After cooking they are put together and later baked.
Ingredients for cooking shrimp:
1 Pound shrimp
2 Medium onions- fine chopped
3 Cloves of garlic –minced (=1 tablespoons minced)
1 Tablespoon fresh grated ginger
1 Medium green chili – chopped
1 Medium ripe tomato –chopped
1 Tablespoon lemon juice
2 Teaspoons coriander powder
½ Teaspoon red chili powder
½ Teaspoon turmeric powder
1 Teaspoon salt or to your taste
1 Bay leaf
2 Tablespoons plain yogurt
2 Tablespoons coriander leaves-chopped
5 Tablespoons vegetable oil
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(Rice with Shrimp)
Shrimp biryani is becoming very popular. Unlike other kinds of biryanis it is quicker to prepare. It is full of flavor, suited for lunch, dinner or for a dinner party. Shrimp biryani is very easy to make and tastes as good as chicken biryani.
Shrimp biryani is two step processed. Rice and shrimps are cooked separate. After cooking they are put together and later baked.
Ingredients for cooking shrimp:
1 Pound shrimp
2 Medium onions- fine chopped
3 Cloves of garlic –minced (=1 tablespoons minced)
1 Tablespoon fresh grated ginger
1 Medium green chili – chopped
1 Medium ripe tomato –chopped
1 Tablespoon lemon juice
2 Teaspoons coriander powder
½ Teaspoon red chili powder
½ Teaspoon turmeric powder
1 Teaspoon salt or to your taste
1 Bay leaf
2 Tablespoons plain yogurt
2 Tablespoons coriander leaves-chopped
5 Tablespoons vegetable oil
Cooking measurement conversion
Measurement converter
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Ingredients for garnishing:
2 Medium onion- sliced length wise for frying 1 Medium onion – sliced in circles ½ Cup of chopped coriander leaves ¼ Cup of warm milk 10 Strings of saffron |
Ingredients for rice:
1 Cup rice 1 Medium onion – sliced length wise 3 Tablespoons vegetable oil 1 Teaspoon salt or to your taste 2 Cups of water |
Directions for cooking shrimp:
1. Remove the shell from the shrimp and pull the tail off.
2. Take a shrimp one at a time and with a knife make a shallow slit from neck to tail on the top back of the shrimp, and remove the black line, the vein that runs down the back. Make sure you get the entire vein out. Repeat until you clean all the shrimps.
3. Rinses shelled and deveined shrimps, drain all the water out and place them in a
bowl, sprinkle 1 teaspoon salt and lemon juice, mix and keep them aside. If not using right away, place the bowl in the refrigerator.
1. Remove the shell from the shrimp and pull the tail off.
2. Take a shrimp one at a time and with a knife make a shallow slit from neck to tail on the top back of the shrimp, and remove the black line, the vein that runs down the back. Make sure you get the entire vein out. Repeat until you clean all the shrimps.
3. Rinses shelled and deveined shrimps, drain all the water out and place them in a
bowl, sprinkle 1 teaspoon salt and lemon juice, mix and keep them aside. If not using right away, place the bowl in the refrigerator.
Add sliced
onions and
oil in
the pan
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Caramelized onions
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4. Heat 3 tablespoons oil in a pan, add length wise sliced 2 medium onions sauté them for 10 minutes or until onions become dark brown and caramelized, take them out leaving the oil in the pan and keep them aside on paper towel for later use.
5. In the same frying pan heat 2 tablespoons oil on medium heat, add fine chopped onions and minced garlic and sauté them for 7 to 8 minutes or until they become light brown,stirring frequently.
6. Add coriander powder, red chili powder, turmeric powder, mix with fried onions and fry for few seconds.
7. Add chopped tomatoes and yogurt and cook for 7 to 8 minutes or until tomatoes become soft and all the water in the masala evaporates.
8. Add grated ginger, chopped green chilies and bay leaf, and mix with masala.
Once you see the oil on the side of the pan it means masala is done.
9. In the masala add 1 cup of water, cover and cook on low heat for 5 to 7 minutes or until half of the water evaporated, stirring periodically. Shrimp does not take long to cook, so you need to first cook the onion masala.
10. Now add shrimp and ½ teaspoon salt, mix well so that all the shrimps are coated with the masala cook on a low flame for 5 minutes, while stirring constantly. Once shrimp are cooked add 2 tablespoons chopped coriander leaves and mix, turn the stove off and remove it from the burner and keep it aside. Do not overcook the shrimps as they will get rubbery in texture.
5. In the same frying pan heat 2 tablespoons oil on medium heat, add fine chopped onions and minced garlic and sauté them for 7 to 8 minutes or until they become light brown,stirring frequently.
6. Add coriander powder, red chili powder, turmeric powder, mix with fried onions and fry for few seconds.
7. Add chopped tomatoes and yogurt and cook for 7 to 8 minutes or until tomatoes become soft and all the water in the masala evaporates.
8. Add grated ginger, chopped green chilies and bay leaf, and mix with masala.
Once you see the oil on the side of the pan it means masala is done.
9. In the masala add 1 cup of water, cover and cook on low heat for 5 to 7 minutes or until half of the water evaporated, stirring periodically. Shrimp does not take long to cook, so you need to first cook the onion masala.
10. Now add shrimp and ½ teaspoon salt, mix well so that all the shrimps are coated with the masala cook on a low flame for 5 minutes, while stirring constantly. Once shrimp are cooked add 2 tablespoons chopped coriander leaves and mix, turn the stove off and remove it from the burner and keep it aside. Do not overcook the shrimps as they will get rubbery in texture.
Directions for rice:
Rice can be cooked two ways. Either cook them with onions or just boil them in plain water.
For boiled rice see white boiled rice
For rice cooked with onions see rice with caramelized browned onions brown rice.
Directions for making the Biryani:
1. In ¼ cup of warm milk add some saffron leaves and mix, keep it aside for later use.
2. Grease a 9 by 12 baking dish.
3 Fluff the rice with a fork and gently with the cooking spoon scope them out from the sauce pan and evenly layer half of the cooked rice in the greased baking dish.
2. Grease a 9 by 12 baking dish.
3 Fluff the rice with a fork and gently with the cooking spoon scope them out from the sauce pan and evenly layer half of the cooked rice in the greased baking dish.
Saffron soaked milk
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Fluff the rice with fork
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4. Layer the cooked shrimp and it’s gravy over the rice.
5. Over the shrimp spread sliced onion rings, and chopped coriander leaves.
6. Now add another layer of cooked rice over the shrimp.
7. On the top of rice sprinkle saffron milk all over, and garnish with the previously caramelized onions.
8. Cover the dish tightly, if the dish does not have a cover or have a plastic cover then use aluminum foil and cover the dish nicely.
9. Preheat the oven at 400 degree and place the dish in the oven for 15 to 20
minutes.
5. Over the shrimp spread sliced onion rings, and chopped coriander leaves.
6. Now add another layer of cooked rice over the shrimp.
7. On the top of rice sprinkle saffron milk all over, and garnish with the previously caramelized onions.
8. Cover the dish tightly, if the dish does not have a cover or have a plastic cover then use aluminum foil and cover the dish nicely.
9. Preheat the oven at 400 degree and place the dish in the oven for 15 to 20
minutes.
Place the dish in the oven
10. Turn the oven off, take the dish out and let it sit for 5 minute. When ready to eat
take the cover off and serve.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you.
Geeta Seth
take the cover off and serve.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you.
Geeta Seth
Other recipe:
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(Yogurt with potatoes)
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(Yogurt with mint leaves) Black urad dal & rice khichdi
Rice with caramelized browned onions Moong dal with rice khichdi
Chicken biryani Muttar paneer pulao
(Rice with green peas and paneer)
Vegetables and paneer biryani
Toor dal and rice khichdi
Boiled white rice
Aloo ka raita
(Yogurt with potatoes)
Pudina ka raita
(Yogurt with mint leaves) Black urad dal & rice khichdi
Rice with caramelized browned onions Moong dal with rice khichdi
