There is something truly magical about immersing yourself in the rich flavors and fragrant spices of this Shrimp Biryani Recipe. Every bite takes you on a journey through vibrant aromas, tender shrimp, and perfectly cooked basmati rice layered with a symphony of spices like garam masala, turmeric, and fresh herbs. It’s a dish that feels both luxurious and comforting, perfect for sharing with loved ones or making any meal feel like a special occasion. Trust me, once you try this Shrimp Biryani Recipe, it might just become your new go-to favorite for an unforgettable dinner.
Ingredients You’ll Need
The beauty of this Shrimp Biryani Recipe lies in how simple yet essential each ingredient is, contributing to the layers of taste, texture, and color that make it so irresistible. From aromatic basmati rice to fresh herbs and bold spices, each component plays a pivotal role in crafting this masterpiece.
- 2 cups uncooked aged basmati rice: Long grains that stay fluffy and separate, perfect for biryani texture.
- 6 tablespoons ghee, divided: Adds a rich, buttery depth and helps toast spices beautifully.
- 1 tablespoon plus 2½ teaspoons garam masala, divided: A warm blend of spices that creates signature biryani flavor.
- 3½ teaspoons kosher salt, divided: Enhances all the individual flavors without overpowering.
- 2 teaspoons grated garlic, divided: Brings savory punch and aromatic foundation.
- 2 teaspoons grated fresh ginger, divided: Adds freshness and slight zing balancing the spices.
- 1 teaspoon ground coriander, divided: Offers a subtle, earthy citrus note.
- 2¼ cups water: Just enough to cook the rice to tender perfection.
- ½ cup plain whole-milk strained (Greek-style) yogurt: Tenderizes shrimp and adds mellow creaminess.
- ¼ teaspoon cayenne pepper: Gives a gentle kick of heat.
- 1 pound large raw shrimp, peeled, deveined, and tails removed: The star protein absorbing all the spices.
- ½ cup chopped yellow onion: Sweetness and texture in the sautéed sauce.
- 2½ cups chopped plum tomatoes: Provides juicy acidity and forms the luscious sauce base.
- 1 teaspoon ground turmeric: Infuses brilliant color and subtle earthiness.
- ½ cup fresh cilantro, divided: Herbaceous brightness to lift the dish.
- 2 tablespoons fresh mint, divided: Adds refreshing herbal notes for balance.
- ¼ cup crispy fried onions or shallots, as needed: The irresistible crunchy garnish that finishes it off beautifully.
How to Make Shrimp Biryani Recipe
Step 1: Rinse and Prepare the Rice
Start by rinsing the basmati rice thoroughly in cold water. This step is critical because it removes excess starch, which helps your rice cook up fluffy and separate — the hallmark of any great biryani. Repeat rinsing 4 to 5 times until the water runs mostly clear. Drain well and set aside.
Step 2: Toast Spices and Cook Rice
Heat 2 tablespoons of ghee in a medium saucepan over medium-high heat. Add 1 tablespoon garam masala, 2 teaspoons salt, 1 teaspoon grated garlic, 1 teaspoon grated ginger, and ½ teaspoon ground coriander. Stir and cook for about 1 minute to unleash their fragrant magic. Then add the rinsed rice, tossing to coat it well. Cook the rice along with the spices for 1 to 2 minutes so each grain gets infused with flavor. Pour in 2¼ cups water, bring to a boil, then cover and simmer on medium-low until the rice is just tender, about 12 minutes. Fluff gently with a fork and set aside.
Step 3: Marinate the Shrimp
In a bowl, mix the yogurt, cayenne pepper, ½ teaspoon garam masala, and ½ teaspoon salt to create a creamy, spiced marinade. Toss the peeled shrimp in this mixture to ensure every bite is coated with flavor and tenderized perfectly. Set this aside while you prepare the sauce.
Step 4: Preheat the Oven
Set your oven to 350°F (175°C) so it’s ready to gently finish cooking the biryani later.
Step 5: Build the Base Sauce
Heat 2 tablespoons of ghee in a Dutch oven or large oven-safe pan over medium-high heat. Sauté the chopped onions until they soften and become translucent, about 4 minutes. Add the chopped tomatoes and cook until they release their juices and soften, about 3 minutes. Now stir in the turmeric, remaining garam masala, salt, grated garlic, ginger, and ground coriander, cooking until everything smells wonderfully fragrant — around 1 minute. Lower the heat and let the tomatoes break down into a thick sauce for about 8 minutes. This sauce is the heart of the biryani’s rich flavor.
Step 6: Layer the Biryani
Remove the sauce from heat, then mix in the shrimp marinade, ¼ cup chopped cilantro, and 1 tablespoon mint. Scoop out about 1 heaping cup of this delicious shrimp mixture to set aside for later. Spread the remaining shrimp and sauce evenly in the bottom of the Dutch oven. Layer half of the cooked rice on top, followed by the reserved shrimp mixture. Sprinkle with 2 tablespoons cilantro and ½ tablespoon mint, then cover with the rest of the rice to create perfect layers.
Step 7: Finish Baking
Melt the last 2 tablespoons of ghee and stir in the remaining turmeric. Drizzle this vibrant golden mixture evenly over the rice layer. Cover the Dutch oven tightly and bake for 13 to 15 minutes, allowing the shrimp to turn bright pink and fully opaque while the flavors meld beautifully. When done, remove the lid and garnish with the remaining cilantro, mint, crispy fried onions or shallots, and an extra drizzle of ghee for richness just before serving.
How to Serve Shrimp Biryani Recipe
Garnishes
The finishing touches of fresh cilantro, mint, and crispy fried onions add not only vibrant color but also essential texture contrasts to this shrimp biryani recipe. The crunch of fried onions against the soft, layered rice and shrimp makes each bite exciting and complete.
Side Dishes
To complement the depth of flavors in your biryani, serve with cooling cucumber raita, a simple salad with lemon vinaigrette, or warm naan bread to soak up every last bit of sauce. These sides balance the spices and elevate your meal into a full feast.
Creative Ways to Present
For a stunning presentation, serve the shrimp biryani directly from the Dutch oven at the table, letting everyone scoop their own portions layered with fresh herbs and fried onions. Or for a special occasion, mound the biryani in individual copper bowls and garnish each with a sprig of mint and an extra spoonful of ghee for shine and aroma.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp biryani is a wonderful treat to have on hand. Store it in an airtight container in the refrigerator for up to 3 days. The flavors continue to deepen, making your days-after meal even better.
Freezing
If you want to enjoy this Shrimp Biryani Recipe later, freeze portions in freezer-safe containers for up to 2 months. Be sure to cool the biryani completely before freezing to preserve texture and flavor integrity.
Reheating
Reheat leftover biryani gently on the stovetop with a splash of water or broth to prevent dryness, or microwave with a damp paper towel covering to maintain moisture. Adding a little fresh cilantro after reheating revives the dish’s brightness beautifully.
FAQs
Can I use frozen shrimp for this Shrimp Biryani Recipe?
Absolutely! Just thaw the shrimp completely and pat them dry before marinating. This ensures they cook evenly and absorb the spices well without excess water diluting the flavors.
What if I don’t have ghee? Can I use butter or oil instead?
You can substitute ghee with unsalted butter or a neutral oil like vegetable oil, though ghee adds a distinct nutty richness that truly elevates biryani. Butter is a closer alternative if you want to keep that richness.
Is it possible to make this recipe spicier?
Definitely! Increase the cayenne pepper or add chopped green chilies according to your heat preference. Just be mindful not to overpower the fragrant spices that balance this dish.
Can I prepare the shrimp and rice layers in advance?
You can cook the rice and prepare the shrimp mixture a few hours ahead, then assemble and bake when ready to serve. This saves time and allows flavors to meld even more.
What is the best type of rice for this recipe?
Aged basmati rice is ideal due to its long grains and aromatic fragrance, which hold up well during cooking and layering. Avoid short-grain or sticky rice, as they can clump and change the texture of your biryani.
Final Thoughts
I cannot recommend trying this Shrimp Biryani Recipe enough if you are craving something wonderfully flavorful and celebratory. Its fragrant spices, tender shrimp, and fluffy layers of rice come together in a way that feels truly special every time. Whether for a family dinner or impressing guests, this recipe invites you to share an unforgettable meal filled with warmth, aroma, and delight. Happy cooking, and enjoy the delicious journey!
Print
Shrimp Biryani Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Description
This Shrimp Biryani is a delightful and aromatic Indian-inspired dish that beautifully layers fragrant aged basmati rice with spiced shrimp cooked in a rich tomato and yogurt sauce. Enhanced with warm spices such as garam masala, turmeric, and coriander, this recipe offers a perfect blend of flavors and textures, finished with fresh herbs and crispy fried onions for garnish. Ideal for a special family meal or entertaining guests, it brings the vibrant taste of traditional biryani to your table with a straightforward baking method.
Ingredients
Rice and Spices:
- 2 cups uncooked aged basmati rice
- 6 tablespoons ghee, divided
- 1 tablespoon plus 2½ teaspoons garam masala, divided
- 3½ teaspoons kosher salt, divided
- 2 teaspoons grated garlic, divided
- 2 teaspoons grated fresh ginger, divided
- 1 teaspoon ground coriander, divided
- 2¼ cups water
- 1 teaspoon ground turmeric
Shrimp Marinade and Sauce:
- ½ cup plain whole-milk strained (Greek-style) yogurt
- ¼ teaspoon cayenne pepper
- 1 pound large raw shrimp, peeled, deveined, and tails removed
- ½ cup chopped yellow onion
- 2½ cups chopped plum tomatoes
- ½ cup fresh cilantro, divided
- 2 tablespoons fresh mint, divided
- ¼ cup crispy fried onions or shallots, as needed
Instructions
- Rinse the rice: Rinse the basmati rice in a large bowl with cold water, stirring gently to release excess starch. Drain and repeat this process about 4 to 5 times until the water runs mostly clear. This helps achieve fluffy, non-sticky rice.
- Cook the rice: Heat 2 tablespoons of ghee in a medium saucepan over medium-high heat. Add 1 tablespoon garam masala, 2 teaspoons kosher salt, 1 teaspoon grated garlic, 1 teaspoon grated ginger, and ½ teaspoon ground coriander. Cook for about 1 minute until aromatic. Stir in the rinsed rice, coating it thoroughly with the ghee and spices. Cook for 1 to 2 minutes, then add 2¼ cups water. Bring to a boil, cover with a tight-fitting lid, reduce heat to medium-low, and simmer until the rice is just tender, roughly 12 minutes. Remove from heat, fluff with a fork, and set aside.
- Prepare shrimp marinade: In a bowl, combine the yogurt, cayenne pepper, ½ teaspoon garam masala, and ½ teaspoon kosher salt. Add the peeled and deveined shrimp, tossing well to ensure even coating. Set this mixture aside to marinate slightly.
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the layered biryani later.
- Cook the tomato onion sauce: Heat 2 tablespoons of ghee in a Dutch oven or large oven-safe pan over medium-high heat. Add the chopped yellow onion and cook until it softens, about 4 minutes. Stir in the chopped tomatoes and cook until they release their liquid and soften, approximately 3 minutes. Add ½ teaspoon turmeric, remaining 2 teaspoons garam masala, 1 teaspoon kosher salt, 1 teaspoon grated garlic, 1 teaspoon grated ginger, and ½ teaspoon ground coriander. Cook for about 1 minute until fragrant. Reduce the heat to medium and simmer until the tomatoes break down into a thick sauce, about 8 minutes.
- Combine shrimp mixture and herbs: Remove the pan from heat. Stir in the shrimp marinade, ¼ cup chopped cilantro, and 1 tablespoon chopped fresh mint. Set aside about 1 heaping cup of this mixture for layering. Spread the remaining shrimp mixture evenly in the Dutch oven.
- Assemble the biryani layers: Layer half of the cooked rice evenly over the shrimp mixture. Add the reserved shrimp mixture on top of the rice layer, followed by a sprinkle of 2 tablespoons chopped cilantro and ½ tablespoon chopped mint. Cover this with the remaining rice, completing the layered effect.
- Apply ghee and turmeric: Melt the last 2 tablespoons of ghee and stir in the remaining ½ teaspoon ground turmeric. Drizzle this golden mixture evenly over the top layer of rice to add flavor and color.
- Bake the biryani: Cover the Dutch oven tightly and bake in the preheated oven for 13 to 15 minutes, or until the shrimp have turned bright pink and opaque, signaling they are fully cooked.
- Garnish and serve: Remove the biryani from the oven and uncover. Garnish with the remaining 2 tablespoons cilantro, ½ tablespoon mint, and crispy fried onions or shallots as desired. Optionally, drizzle with extra ghee before serving for added richness and aroma.
Notes
- Rinsing the rice multiple times is crucial to achieve fluffy, separate grains instead of a sticky texture.
- Use aged basmati rice for the best flavor and texture in biryani.
- Ghee adds richness and a distinctive nutty flavor; you can substitute with clarified butter if needed.
- Cook the rice just until tender in the initial step, as it will cook further in the oven, preventing overcooking and mushiness.
- The layer approach in the Dutch oven ensures even cooking and melding of flavors.
- Adjust cayenne pepper according to your heat preference.
- Crispy fried onions add a delightful crunch and traditional biryani flavor—store-bought or homemade both work well.
