Shrimp Biryani
Author: Suganya Hariharan
Recipe type: Dinner, Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4 or 5
Ingredients
- Marinate:
- Ginger garlic paste - 1 ½ tbsp (I grind fresh garlic and ginger)
- Biryani powder - 2½ tbsp
- Red chilli powder - 2 ½ tsp
- Coriander pwder - 1 tsp
- Cinnamon - 1
- Cardomon - 2
- Fennel seeds - 1 tsp
- Jeera - 1 tbsp
- Green chilli - 5 (cut them roughly)
- Mint - 1 /2 cup(chopped)
- Coriander- ½ cup minced
- Grated coconut - 3 tbsp finely grated
- Curd - 1 cup
- Oil - 3tbsp
- Prawn - 600 grams ( shrimp, peeled, raw, de-shelled & de-veined Rice:
- Basmati rice - 3 cup (soaked for twenty minutes)
- Jeera - 2 tsp
- Salt - 2 ½ tbsp. (according to taste) Others:
- Oil - ½ cup
- Onions - 2 (sliced beautifully)
- Ghee - 2 tbsp
- Garam masala powder - 1 tsp
- Salt - 1 tbsp
- Orange food colour mixed with 2tsp of water or saffron in warm water
- Lime juice
- coriander – to garnish
Instructions
- Marinate everything listed under “marinate” section for at least an hour.
- Boil 8 cups of water in high heat. When it boils vigorously, add the soaked rice, jeera and salt. Cook till its 80% done. Usually I put them for 5 minutes after adding rice. That is usually 80% done.
- Meanwhile on the other side, heat a heavy bottom pan with oil. Add the onions and salt. Sauté them till they become crispy. Add the marinated shrimp to it and sauté for 3-4 minutes. Stir in between. (I am using cooked shrimp that we get on market, its hard to get raw shrimps around here. If you are cooking with raw shrimps, add the shrimp and cook for 5minutes till it is done.)
- Top the shrimp with the cooked rice, add the ghee, garam masala powder. Shrimp and rice will cook perfectly in that heat.
- Close it with tight lid, if possible Place lid and over the lid place a heavy weight (like cooker) keep it in medium for 10 minutes and switch it off.
- Top it with the food color mixture,coriander and mix after a minute. After 5 minutes, gently mix the rice and gravy. squeeze the lemon and serve.
- Biryani ready!
Notes
1.Don’t over soak the rice, and then it will not give you that biryani texture in the rice.
2.Gently mix the rice at the end, don’t break the rice.
3.Don’t compromise on the quality of the rice. Use basmathi rice and not long grained rice.
4. The red colour is not healthy. But sometimes I use it. You can add the saffron soaked in warm milk instead.
5. I am using cooked shrimp that we get on market; it’s hard to get raw shrimps around here. If you are cooking with raw shrimps, add the shrimp and cook for another 5minutes till it is done.
2.Gently mix the rice at the end, don’t break the rice.
3.Don’t compromise on the quality of the rice. Use basmathi rice and not long grained rice.
4. The red colour is not healthy. But sometimes I use it. You can add the saffron soaked in warm milk instead.
5. I am using cooked shrimp that we get on market; it’s hard to get raw shrimps around here. If you are cooking with raw shrimps, add the shrimp and cook for another 5minutes till it is done.
Recipe by Relish The Bite at https://www.relishthebite.com/shrimp-biryani/