Shrimp Biryani Recipe
Make Shrimp Biryani Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice & Aromatics
Shrimp & Marinade
Biryani Base & Toppings
Seasoning & Finishing
Method
Rice & Aromatics
- 1
Rinse and soak rice
Rinse basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in cold water for 30 minutes, then drain.
- 2
Prepare aromatic water
In a large pot, bring 1.2 liters (1200 ml) of water to a boil with 1 tbs salt, green cardamom, cloves, cinnamon stick, bay leaves, and black peppercorns. Once boiling, add the drained rice and par-cook the rice for 6–7 minutes until about 70% done (grains should still have a slight bite). Drain the rice and set aside. Reserve the whole spice packet for later layering.
Shrimp & Marinade
- 3
Marinate shrimp
In a bowl combine yogurt, ginger paste, garlic paste, red chili powder, turmeric, garam masala, coriander powder, lemon juice, and 1 tsp salt. Add the peeled and deveined shrimp and toss until evenly coated. Marinate for 20–30 minutes (or up to 1 hour in refrigerator).
- 4
Cook marinated shrimp
Heat 2 tbs oil or ghee in a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 1–2 minutes per side until just cooked through (shrimp will turn pink and opaque). Avoid overcooking. Remove shrimp from heat and set aside, retaining any pan juices.
Biryani Base & Toppings
- 5
Caramelize onions
In a heavy-bottomed wide pot (dutch oven or biryani handi), heat remaining 2 tbs oil/ghee over medium heat. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, until deep golden brown and caramelized, about 12–15 minutes. Remove about 1/4 cup of browned onions to use as garnish (besides the fried onions listed), and leave the rest in the pot.
- 6
Build the flavor base
To the caramelized onions in the pot, add chopped tomato and slit green chilies. Cook until the tomato softens and oil starts to separate, about 5 minutes. Stir in chopped cilantro and mint leaves and cook for another minute. If you reserved the whole spice packet earlier, add it now for extra aroma.
- 7
Layer shrimp
Spread the cooked marinated shrimp (and any pan juices) evenly over the onion-tomato base. Scatter half of the fried onions (birista), a tablespoon of ghee (optional), and a tablespoon of chopped cilantro and mint over the shrimp.
- 8
Prepare saffron milk
Soak saffron threads in warm milk for 5 minutes to release color and aroma.
Assembling & Dum (Steaming)
- 9
Layer rice
Carefully layer the drained, partially cooked rice evenly over the shrimp and base, pressing gently to form an even layer without mixing. Sprinkle the reserved 1/4 cup caramelized onions, remaining fried onions, chopped cilantro and mint, and the saffron-infused milk. Drizzle kewra or rose water if using, and squeeze remaining lemon juice over the rice.
- 10
Final seasoning
Optionally sprinkle a little extra garam masala and dot with remaining ghee. Cover the pot with a tight-fitting lid. If the lid is not tight, seal edges with aluminum foil or dough.
- 11
- 12