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Shrimp Biryani Recipe

The Shrimp Biryani Recipe is a traditional dish from India. This dish contains a delicious combination of Basmati rice, garlic, ginger, and caramelized onions. It is a dish that everyone can enjoy, and it will make any meal special.

Basmati rice

Basmati rice is the perfect base for making biryani. It has long, separated grains, which make it very soft and fluffy. A biryani is layered with the cooked rice and topped with a creamy raita. This dish is great for lunch or dinner.

For biryani, the rice should be partially cooked. Once this is done, the shrimp and other ingredients are added to the rice. The fried onions are an essential ingredient in this dish.

Shrimp biryani is a quick and easy meal to prepare. It is also very tasty. In fact, it is a perfect recipe for those who have just started cooking Indian food.

First, you must remove the shells from the prawns. You should de-shell and rinse them well. You should also make sure that the shrimp are not sour.

Next, peel and de-vein the large shrimp. Remove the gills, as well as the entrails. De-shelling is very important for the biryani recipe.

Next, you must saute the shrimp in the spices for a minute. Make sure that the shrimp are cooked on a low flame. If you use direct heat, the shrimp may turn hard and slimy.

After that, add the saffron infused milk to the pan. Saffron will help give the biryani a rich color and flavor.

When you’re done cooking, you’ll have a deliciously spicy, full-flavored meal. Serve it with a salad or papad and pickle.

Biryani can be stored in the refrigerator for up to two days. For best results, store it in a microwave-friendly glass container with a lid. That way you can reheat it in a microwave for a short time.

Before serving, serve the biryani with a boiled egg. Freshly made curd and pickle is another great way to finish the dish.


Shrimp biryani is an Indian dish. It’s a great meal to serve for lunch or dinner. The rice, shrimp, and curry blend together to create a spicy, savory, full-flavored dish.

Biryani recipes are usually slow cooked for hours. But if you want yours to be quick and easy, you can use the instant pot to make it. You can also try preparing the recipe in your microwave.

First, prepare the rice. Soak the rice in water for about 20 minutes. This will elongate the rice grains and make it more supple. After soaking, drain the water and rinse the rice.

Next, preheat a large cast iron skillet on medium heat. If you don’t have a large cast iron skillet, you can cook the rice in a deep pan. Alternatively, you can use a pressure cooker to cook the rice.

For the best results, use long-grain, aged basmati rice. Authentic biryani is made with basmati rice, meat, and spices. However, if you don’t have the time to cook a full-blown meal, you can make a quick version with some frozen shrimp.

While cooking the rice, stir in half of the fried onions. Make sure to leave some of the fried onions aside for layering later.

When the raw smell has disappeared, add the chopped tomatoes. Saute the mixture for a few minutes.

Once the tomato and ginger-garlic paste are cooked, mix in the red chili powder. The raw smell should be gone and the spices should be fragrant. Finally, add half the cilantro and mint paste.

Ghee is also important. It is used to cook the onions, as well as to add flavor to the rice. A good alternative to ghee is to use avocado oil or olive oil.

Caramelized onions

If you want to make your own shrimp biryani, you’ll need to gather a variety of flavorful ingredients. Shrimp biryani can be prepared on the stovetop or in a pressure cooker. The process is not as difficult as you might think.

First, you’ll need to clean and de-vein your prawns. Then, you’ll need to marinate them for at least 10 minutes. You’ll also need to boil the rice.

Next, you’ll need to fry some spices in a pan. It’s important to use the right spices. This is especially true for biryani, which requires turmeric, cardamom, and star anise.

After all of your ingredients are ready to go, it’s time to get the caramelization part going. To do this, you’ll need to add some oil to a large skillet and heat it on medium-high. When it’s hot, add thinly sliced onions. Cook them until they are soft and brown. Stir them around occasionally to prevent them from burning.

After the onions have been fried, you’ll need to saute the rest of the spices. This includes garlic and ginger. These spices will give your dish a kick. Also, you’ll need bay leaves, cloves, and cardamom pods.

Once the spices are cooked, you’ll add the chopped tomatoes. After they’re cooked, you’ll add the yogurt-coated spiced vegetables. They’ll steam together.

Finally, you’ll want to pour the sauce over the top. You can even add raisins or cashews if you’re feeling fancy.

To garnish, you can add some fresh herbs. Some ideas include cilantro and fresh cucumber salad. However, you can also serve the biryani with a fresh tomato and raita. Adding these two condiments is a great way to complement your meal.


A delicious meal for lunch or dinner, Shrimp Biryani is made with fresh spices, rice and caramelized onions. It’s a perfect combination of sweet, spicy and full-flavored.

The recipe starts by marinating the prawns in yogurt and garlic. Then, they are cooked in a gravy of ginger and garlic paste. Fresh cilantro and mint add a fresh, bright flavor to the sauce.

Once the shrimp are prepared, they are drained and layered with the rice. This can be served as a meal on its own or topped with raita and a salad. You can also reheat the biryani in the microwave. Just heat it in a microwave-safe glass container with a lid.

If you have a large oven, you can heat the biryani in a 300°F oven for 15 minutes. However, if you do not have an oven, you can place the rice in a heavy-bottomed pot and cover with water. Cook the dish until all the flavors have melded.

Then, stir the mixture with a fork. Mix in the remaining herbs and spices. After the raw smell has gone away, add the chopped tomatoes. Stir for a few seconds.

Finally, fry the sliced onions in the hot oil until they turn brown and are caramelized. Set aside for garnishing.

In a separate pan, fry the cardamom pods in the ghee for 10 seconds. Add the bay leaf and turmeric. When the whole spices are fragrant, add the chopped tomato and green chillies. Continue to cook for a few more seconds.

Shrimp Biryani is a very flavorful and spicy dish that’s easy to make. It’s a quick and satisfying meal for your family. And with the leftovers, you can store the dish in an airtight container for up to three days.


Shrimp Biryani is a layered dish consisting of rice, shrimp, fresh spices, and caramelized onions. The name is a play on “Biryani”, a classic Indian main course. It’s a delicious treat for lunch or dinner.

Although biryani is best served hot, it can be prepared in advance and stored in an airtight container in the refrigerator for up to three days. It can also be reheated in the microwave for a minute.

First, chop the onion. Next, mix the ginger and garlic. You can use either powdered or fresh. Ginger and garlic are a must in South Asian cuisine, and they give the biryani a great aroma.

Next, add the ingredients you need to marinate the shrimp. If you are using frozen shrimp, thaw them first. This recipe is not as easy as making a chicken biryani, but it’s still a lot easier than making a mutton biryani.

After marinating, it’s time to cook. You can choose to saute on medium heat, or you can turn the heat up and simmer the shrimp for a while. Either way, make sure you stir frequently.

When cooking, make sure you use oil that’s hot. If you’re using vegetable oil, heat the pan until it’s hot. Once it’s heated, add the thinly sliced onions. Stir occasionally and cook until golden brown.

For a more flavorful and fragrant biryani, you can add some saffron to your oil. You can also layer the dish with saffron infused milk.

You can serve this dish with a side salad, or you can serve it with a raita. In fact, a raita is the perfect complement to a prawn biryani. So next time you’re making a prawn biryani, make some raita to go with it.

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