Shrimp Biryani

Shrimp Biryani is an aromatic, savory, and soothing dish that blends together fragrant basmati rice, juicy shrimp, and a symphony of spices to create a dinner that’s both complicated and cozy. This dish offers a gorgeous layering method with yogurt-marinated shrimp and spiced rice, roasted to perfection in the oven. Let’s delve into this delectable seafood biryani.

Ingredients:

• • • 2 cups uncooked aged basmati rice

    • 6 tablespoons ghee (clarified butter), divided, plus extra for drizzling

    • 1 tablespoon + 2 1/2 teaspoons garam masala (such as Frontier®), 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 basmati rice. 

Start by washing your basmati rice to eliminate extra starch. Place the rice in a big basin, cover with cold water, and massage gently with your hands. Pour away the water, then repeat 4 to 5 times until the water is nearly clear. This helps ensure your biryani rice is light and fluffy.

2. Infuse the rice with spices. 

In a medium saucepan, heat 2 tablespoons of ghee over medium-high heat. Add 1 tablespoon garam masala, 2 teaspoons of salt, 1 teaspoon each of minced garlic and ginger, and 1/2 teaspoon coriander. Cook, stirring regularly, for approximately a minute until the spices unleash their smell. Add the washed rice and swirl well to coat each grain in the fragrant ghee.

Pour in 2 1/4 cups of water, bring to a boil, then decrease the heat to medium-low. Cover the saucepan with a tight-fitting cover and simmer until the rice is barely soft, about 12 minutes. Remove from heat, fluff with a fork, and put aside.

3. Marinate the shrimp. 

In a small bowl, stir together yogurt, cayenne pepper, 1/2 teaspoon garam masala, and 1/2 teaspoon salt. Add the peeled and deveined shrimp, stir to coat, and put away to marinate while you prepare the tomato sauce.

4. Make the tomato sauce. 

Preheat your oven to 350°F (175°C).

In a large Dutch oven or oven-safe pan, heat 2 tablespoons of butter over medium-high heat. Add the chopped onion and sauté for about 4 minutes until tender. Add the chopped plum tomatoes and simmer for another 3 minutes until the tomatoes start to release their juices.

Stir in 1/2 teaspoon turmeric, the remaining garam masala, salt, garlic, ginger, and coriander. Continue simmering for approximately 8 minutes, stirring periodically, until the tomatoes break down into a rich, fragrant sauce.

5. Assemble the Biryani. 

Remove the skillet from heat and mix in the marinated shrimp, along with 1/4 cup cilantro and 1 tablespoon mint. Mix thoroughly to ensure everything is integrated.

Now, for the typical biryani layering, take half of the shrimp mixture (approximately 1 cup) and set it aside. Layer half of the cooked rice (about 3 cups) on top of the shrimp mixture in the pan. Then, add the saved shrimp mixture and pile it on top of the rice. Sprinkle with extra cilantro and mint before adding the last layer of rice.

6. Add the final touches and bake.

Melt the remaining 2 tablespoons of ghee, whisk in the remaining 1/2 teaspoon turmeric, and sprinkle this over the top layer of rice. Cover the Dutch oven with a tight-fitting cover and bake in the preheated oven for 13 to 15 minutes until the shrimp is thoroughly cooked and brilliant pink.

7. Garnish and serve.

Once cooked, remove the lid and fluff the biryani lightly with a fork. Garnish with crispy fried onions or shallots, and sprinkle with more ghee if desired. Top with the leftover fresh cilantro and mint for a blast of color and flavor.

Serve immediately and enjoy this wonderful, fragrant Shrimp Biryani with a side of raita or a fresh salad!

Tips for Perfect Shrimp Biryani: 

• • • Use mature basmati rice for the greatest texture and taste.
    • Don’t miss washing the rice—it helps avoid clumping and assures airy grains.
    • Marinate the shrimp while you make the sauce for added depth of flavor.
    • Layering is key—make sure to stack the shrimp and rice for that authentic biryani feel.
    • Ghee adds richness to the meal, so don’t skimp on it!

This Shrimp Biryani dish is a great way to amaze at dinner gatherings or simply treat yourself to a sumptuous meal at home. Packed with spicy spices, juicy shrimp, and aromatic rice, it’s a full dinner that’s both enjoyable and quick to prepare. Enjoy!

Shan – Bombay Biryani Seasoning Mix (60g)