Spicy Shrimp Biryani

Previous
Next

Authorksalman
RatingDifficultyIntermediate

Shrimp biryani is a flavorful made using shrimp and basmati rice. Make and serve this biryani on holidays or weekends and enjoy with family and friends.

Yields8 Servings
Prep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 mins

 2 cups basmati rice
 2 tablespoons vegetable oil
 2 medium onion, finely sliced
 2 medium onion, finely chopped
 1 lbs. shrimp, peeled, raw, de-shelled & de-veined
 2 tablespoons tomato paste
 4 cloves garlic, crushed
 1 cup fresh dill or 50 g, finely chopped
 3 tablespoons curry powder
 2 cinnamon sticks
 5 whole cardamom pods
 3 cubes Chicken Bouillon
 1/2 cup water, hot
 2 cups coriander leaves, roughly chopped
 6 cups water
 2 tablespoons ghee
 1 tablespoon saffron, powder
 pinch of salt
 pinch of ground pepper

1

Wash and Soak rice in cold water and set aside for 30 min.

2

In a large pot, heat vegetable oil, fry sliced onions till golden brown, remove and set aside.

3

In the same pot on medium high heat fry chopped onions till golden, add shrimp and sauté till pink (about 4-5 minutes), add tomato paste, Garlic, Dill, Spices, Cinnamon sticks, Cardamom pods, Chicken Bouillon , and Water and bring to a simmer. Add chopped fresh coriander leaves and remove from pot and set aside.

4

In the same pot, bring to boil 6 cups of water, place rice and cook until rice is 3/4 cooked ).

5

Drain rice in a colander and discard excess water.

6

Melt Ghee on the bottom of the same pot; add a layer of strained rice, followed by a layer of shrimp and onion mixture and a sprinkle of Saffron powder. Follow this step until all the rice and shrimp sauce is used.

7

Steam rice and shrimp on med-low heat until rice is fully cooked (about 20 minutes).

8

Gently fluff cooked rice ensuring even distribution of rice and shrimp.

9

Serve on a large plate, and garnished with fried sliced onions.

Ingredients

 2 cups basmati rice
 2 tablespoons vegetable oil
 2 medium onion, finely sliced
 2 medium onion, finely chopped
 1 lbs. shrimp, peeled, raw, de-shelled & de-veined
 2 tablespoons tomato paste
 4 cloves garlic, crushed
 1 cup fresh dill or 50 g, finely chopped
 3 tablespoons curry powder
 2 cinnamon sticks
 5 whole cardamom pods
 3 cubes Chicken Bouillon
 1/2 cup water, hot
 2 cups coriander leaves, roughly chopped
 6 cups water
 2 tablespoons ghee
 1 tablespoon saffron, powder
 pinch of salt
 pinch of ground pepper

Directions

1

Wash and Soak rice in cold water and set aside for 30 min.

2

In a large pot, heat vegetable oil, fry sliced onions till golden brown, remove and set aside.

3

In the same pot on medium high heat fry chopped onions till golden, add shrimp and sauté till pink (about 4-5 minutes), add tomato paste, Garlic, Dill, Spices, Cinnamon sticks, Cardamom pods, Chicken Bouillon , and Water and bring to a simmer. Add chopped fresh coriander leaves and remove from pot and set aside.

4

In the same pot, bring to boil 6 cups of water, place rice and cook until rice is 3/4 cooked ).

5

Drain rice in a colander and discard excess water.

6

Melt Ghee on the bottom of the same pot; add a layer of strained rice, followed by a layer of shrimp and onion mixture and a sprinkle of Saffron powder. Follow this step until all the rice and shrimp sauce is used.

7

Steam rice and shrimp on med-low heat until rice is fully cooked (about 20 minutes).

8

Gently fluff cooked rice ensuring even distribution of rice and shrimp.

9

Serve on a large plate, and garnished with fried sliced onions.

Spicy Shrimp Biryani

Leave a Reply

Your email address will not be published. Required fields are marked *