Shrimp biryani or prawn biryani is an aromatic and flavorful dish that can be enjoyed by all. This classic rice dish is cooked with prawns or shrimp, and spices to create a sensational flavor.
Biryani has been traditionally used as a communal dish in South Asia, bringing people together through flavors that interest the taste buds. Traditional biryani recipes are made with chicken, beef, or mutton, but this variation uses prawns or shrimp.
Making prawn biryani is a much simpler process than meat or chicken biryani, as the cooking time for shrimp is shorter. Similarly, though, the process requires a similar single layer of rice with all the ingredients and cooking them over low heat until done. Once prepared in this traditional method, the result is a pot full of aromas and flavors you cannot resist! With the recipe below, you can easily make your delicious prawn biryani at home.
Preparation for Shrimp Biryani
The preparation of shrimp biryani starts with ensuring you have the freshest shrimp you can find in your local market. Frozen shrimp is acceptable for the reasons that they have (convenience, etc.), but fresh ones are best.
At cleaning time, remove the heads and shell of the shrimp, then devein them. Also make sure all the water is completely drained from the shrimp. This can be done by straining out the excess liquid after washing.
Once these ingredients are fully prepped and ready, it is time to start making your tasty biryani. A not-so-secret tip for getting that great flavor in cooking biryani is readying cardamom, cloves, cinnamon, bay leaves, garam masala or baharat (whichever mix spice you fancy), along with tomato puree, onions and garlic. Later, layering your spiced rice on one side and your cooked shrimp on the other side will finally bring it all together for that sumptuous shrimp biryani.
How to Cook Shrimp Biryani
Here are the basic steps for making shrimp biryani, but you will find the details in the recipe card below.
- Boil rice with green cardamom, cloves, and cinnamon until rice is half cooked.
- Sautee garlic and onions until limp and golden, then add the mixed spice of your choice.
- Add prepped shrimp.
- Layer rice and shrimp in the pot.
- Cover and cook until done over low heat.
Serving Suggestions
When plating, use a wide, shallow dish to showcase the vibrant colors of the basmati rice, golden shrimp, and spices. Pair it with a cooling raita, made from yogurt and cucumbers, and serve alongside a crisp salad or papadum for a satisfying crunch.
For a Saudi-inspired twist, serve it on a large, decorative platter in the traditional family style, perfect for sharing. Complement the biryani with tangy laban (buttermilk), a side of Arabic salad or fattoush, and fresh dates for a sweet touch, and complete the meal with Saudi champagne. To truly capture the Saudi spirit, enjoy the meal while seated on floor cushions, embracing the warm and communal dining experience.
You can also garnish the shrimp biryani with fresh cilantro and fried onions.
Storing Leftover Shrimp Biryani
Leftover biryani stores well. Retain them in the same cooking pot or baking dish (where you transferred them before serving), cover them well, and place them in the fridge for a day or two.
To prolong its shelf life, the shrimp biryani can be stored in an airtight container and frozen for an extended period.
Thaw the biryani and cook while stirring gently in a pot over medium heat for 10-12 minutes. Or put in a baking dish, cover with aluminum foil, and bake in the oven at 300F for 15-20 minutes.
Additional Cooking Tips
Serve with a lemon wedge on the side. The use of lemon is an interesting addition. Garnishing is a matter of taste: fresh cilantro leaves, fried onions, quartered fresh white onions, fresh green chilies, and even hot sauce.
Opt for high-quality basmati rice; it helps in achieving fluffy, long grains.
Soak the rice and cook it with more water than is usually necessary to help eliminate starch and prevent stickiness.
Though white onions are preferable, red or yellow onions can also be used. Just remember that red onions will add a bit of spice to the taste.
Fresh ginger or ginger paste (one teaspoon) can be added to the lineup of ingredients. It is added along with garlic. A pinch of chili powder can be added if you prefer your biryani to be a bit spiced. Adding chopped mint leaves gives the biryani a twist in the tastebuds.
For optimal taste and texture, cook prawns until they bend to a C shape; this can prevent them from becoming tough and help retain their moisture.
Layer the shrimp sauce mixture over the rice. Avoid placing cooked prawns at the bottom of the pot to prevent an unpleasant texture, and so that the biryani does not burn.
The taste of biryani (shrimp, chicken, etc.) is, of course, also dictated by the spice blends (garam masala or baharat).
Print
Recipe for Shrimp Biryani
- Prep Time: 20 minutes
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Category: Main dish
- Method: cooking
- Cuisine: Mediterranean, Middle Eastern
Description
Shrimp biryani is a delicious rice and shrimp dish made with fragrant basmati rice, shrimp, and aromatic spices.
Ingredients
- 3 cups, basmati rice
- 1 kg shrimps
- 2 tablespoons ghee
- 1 tbsp cooking oil or olive oil
- 1 large onion, diced roughly
- 1/2 tablespoon garlic, minced (about 2 cloves garlic)
- 1 tomato diced
- 1 tsp black pepper
- 2 bay leaves
- 3 pieces whole cloves
- 2 pieces 1-inch cinnamon sticks
- 6 pieces green cardamom
- 1/2 teaspoon ground turmeric
- 3 tsps garam masala or baharat
- salt to taste
- water, for pre-cooking the rice and about 1 cup for cooking the sauce
- tomato paste
- coriander leaves and/or fried onions for garnishings
Instructions
- Wash rice and cook in water with the cardamom, cloves, bay leaf, and cinnamon sticks until the rice is half-done. Drain and set aside.
- Heat ghee and cooking oil in a pan. Add garlic and onions and cook, stirring, for 5-6 minutes or until the onions turn golden brown.
- Add turmeric and mixed spices and continue to stir for about a minute. You will love the aroma!
- Add diced tomatoes and cook until they are broken down and almost mushy. Add about half a cup of water and tomato paste mixed with the other half cup of water. Stir a few times.
- Add shrimp and stir until they are done. Your preference here reigns. Transfer to a medium bowl enough to accommodate them.
- Using the same cooking pot, layer the rice and shrimp, starting with the rice. Lower the heat and cook over low heat until the consistency is not dry, nor too wet.
