Shrimp Biryani
Shrimp Biryani is a layered rice dish made with marinated shrimp, basmati rice, and aromatic spices, cooked together for a flavorful meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Shrimp (peeled and deveined) | 800 | Grams |
| Basmati Rice (rinsed and soaked) | 500 | Grams |
| Onion (thinly sliced) | 2 | Count |
| Tomato (chopped) | 2 | Count |
| Yogurt (whole milk based) | 200 | Grams |
| Ginger Garlic Paste | 2 | Tbsp |
| Green Chili (slit) | 3 | Count |
| Mint Leaves (chopped) | 1 | Bunch |
| Coriander Leaves (chopped) | 1 | Bunch |
| Biryani Masala | 2 | Tbsp |
| Saffron (soaked in warm milk) | 1 | Pinch |
| Milk (whole milk) | 50 | Milliliters |
| Ghee | 4 | Tbsp |
| Salt (or to taste) | 1 | Tbsp |
| Cinnamon Stick | 1 | Inch |
| Cloves | 4 | Count |
| Cardamom Pods | 4 | Count |
| Bay Leaf | 1 | Count |
Instructions
- Marinate the shrimp with yogurt, ginger garlic paste, biryani masala, and salt. Set aside for 30 minutes.
- In a large pot, heat ghee and add cinnamon, cloves, cardamom, and bay leaf. Sauté until fragrant.
- Add sliced onions and green chilies to the pot. Cook until onions are golden brown.
- Add chopped tomatoes and cook until they soften.
- Add marinated shrimp to the pot and cook until they turn pink.
- In a separate pot, boil water with salt and cook the soaked basmati rice until 70% done. Drain and set aside.
- Layer the cooked shrimp mixture with the partially cooked rice in the pot. Sprinkle chopped mint, coriander, and saffron milk over the top.
- Cover the pot with a tight-fitting lid and cook on low heat for 20 minutes to allow the flavors to meld.
- Gently fluff the biryani before serving.
Prep
- Soak basmati rice in water for 30 minutes.
- Marinate shrimp for 30 minutes.
Kitchen equipment
Large Heavy-bottomed Pot With LidSaffron Strands