Restaurant-Style Shrimp Biryani Recipe
1 hour 25 minutes
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About Restaurant-Style Shrimp Biryani Recipe
As a Bengali family of fish lovers, shrimp biryani holds a special place in our kitchen. This recipe captures the vibrant flavors and aromatic spices of classic biryani, but with the delightful lightness of shrimp. It's surprisingly quick and easy to make, delivering a restaurant-quality experience at home.The juicy shrimp are layered with fragrant basmati rice, crispy fried onions, creamy yogurt, and juicy tomatoes. Each bite is a delightful explosion of textures and tastes. Serve this delectable shrimp biryani with a refreshing raita or your favorite side dish for a complete and satisfying meal. Perfect for seafood lovers and biryani enthusiasts alike!
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Recipe Time & More
Prep30 minutes
Cook55 minutes
Total1 hour 25 minutes
Ingredients
Rice & Shrimp Preparation
- 4 cups Basmati Rice
- 1.5 lb Shrimp and patted dry, deveined, peeled
Fried Onions & Aromatics
- 2 large Onions thinly sliced for frying
- 1/2 cup Vegetable Oil for frying onions, or ghee
Spices & Marinades
- 1/2 cup Yogurt also known as curd
- 1/2 cup Tomatoes finely chopped
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1 tbsp Garam Masala cinnamon, cloves), whole spices (cardamom
- 2 Bay Leaves
- 2 Chili dried, red, whole
- 1 tsp Mace Powder
- 1 tsp Garam Masala Powder
- 1 tsp Peppercorns white
- 1 tsp Cumin Seeds shahi jeera, also known as jeera
- 1 tbsp Sugar
- Salt to taste
- Butter as needed
- 1 tsp Kewra Water (optional, floral water)
- 6 Chilies finely chopped, green
Instructions
Prepare the Rice and Shrimp
- Wash and soak basmati rice in lukewarm water for at least 30 minutes. Peel and devein the shrimp; pat them dry and season lightly with salt.
Fry the Onions
- Heat oil or ghee in a pan. Add thinly sliced onions and fry until golden brown and crispy. Set aside.
Cook the Shrimp Masala
- Heat ghee or butter in a large pot or wok. Add whole garam masala, dried red chilies, and bay leaves. Sauté until fragrant. Add ginger-garlic paste and sauté until lightly browned. Add chopped tomatoes and cook until softened.
Add Spices and Shrimp
- Stir in white peppercorns, green chilies, salt, sugar, and cumin seeds. Sauté until the oil separates from the masala. Add the shrimp and cook until pink and opaque. Stir in the yogurt, garam masala powder, and mace powder. Cook until the sauce thickens slightly.
Layer the Biryani
- Lightly grease a large, oven-safe pan or pot. Add a layer of the shrimp masala, followed by a layer of the pre-soaked and partially cooked rice. Repeat the layers until all ingredients are used, ending with a layer of rice. Drizzle with kewra water and ghee.
Seal and Steam
- Cover the pan tightly with aluminum foil or a tight-fitting lid. Place the pan on a low heat and steam for approximately 50-60 minutes. Let it rest for 10 minutes before gently fluffing with a fork.
Serve and Enjoy
- Garnish with fried onions and serve hot with raita or your favorite side dish.
Recipe Notes
Expert Tips for the Best Shrimp Biryani:
- For extra flavor, marinate the shrimp in a mixture of yogurt, ginger-garlic paste, and some of the dry spices for at least 30 minutes before cooking.
- Don't overcook the rice. It should be cooked about 90% before layering to prevent mushiness in the biryani.
- Adjust the amount of green chilies according to your spice preference.
- If you don't have kewra water, you can substitute with a few drops of rose water or orange blossom water.
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Recipe Nutrition
Calories: 293kcalCarbohydrates: 59gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gFiber: 2gSugar: 7g
Usashi Mandal
Articles: 54
4 Comments
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This is so tempting! Thank you.
Such a delicious dish! Thank you.
Such a perfect dish! Thank you.
This is exactly what I was looking for!