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
Scale
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.
