Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Shrimp Biryani

In  my recent India trip, my sister (sujatha) cooked this biryani for me. Since then I become a big fan of it. The flavors are too good and not overpowering.  Recently I’ve tried this recipe and it came out very well. My sister made this biryani with prawn, but I don’t get prawn here. So I made it with shrimp. I love shrimp and I always wanted to try shrimp biryani.

This recipe is very easy to make and it tastes as good as chicken biryani.

Preparation Time: 45 minutes
Serves: 3-4

Spice level: 3 out of 5

Ingredients:

  • Shrimp : 500gms (washed and cleaned) (deshelled)
  • Onion : 2 (medium) (Finely chopped)
  • Basmati Rice : 2 cups (soaked for 20 minutes)
  • Tomato : 2 (finely chopped)
  • Fennel seeds : 2tsp
  • Cinnamon : 1″
  • Cloves: 3
  • Bay leaves : 1
  • Ginger & Garlic Paste : 1 1/2tbsp
  • Green chili : 4-5 (according to your spice level)
  • Curry Leaves : 5-6
  • Mint Leaves : 1/2 cup
  • Yogurt : 1/2 cup
  • water : 3 cups
  • Coriander leaves : a handful
  • Red chili powder : 1 1/2 tbsp
  • Coriander powder : 2 tbsp
  • Biryani masala : 1/2 tbsp (optional)

Method of Preparation:

  1. Soak the Basmati rice for 20 minutes.
  2. Grind the mint leaves and coriander leaves into coarse paste and keep them aside.
  3. In between that heat oil in a pressure cooker and add fennel seeds, bay leaves, cinnamon and cloves.
  4. After 2 minutes add onions(chopped) and fry them for few minutes or till it becomes translucent.
  5. Now add Ginger & Garlic paste and fry them again for few minutes.
  6. After the raw smell goes off add tomatoes, curry leaves and green chilies .
  7. Fry them all together by adding salt for 3-4 minutes.
  8. Now add turmeric powder, red chili powder, coriander powder and biryani masala.
  9. Fry them all together for few more minutes and add the shrimp(deveined) and 1/2 cup yogurt.
  10. Cook in medium heat for 5-6 minutes till the shrimp becomes little soft and add  3 1/2 cups of water.
  11. Bring  into boil and add the rice (soaked) and some oil on top of it.
  12. Now add the ground mixture (mint and coriander leaves) mix it all together.
  13. Pressure cook the biryani for one whistle or in medium heat for 20 minutes.
  14. Remove from heat and wait till the pressure goes off.
  15. After that remove the lid squeeze some lime juice on top of it.
  16. Serve it hot with raitha  and shrimp curry :-)

38 Comments

  1. Shirya,

    Shrimp biryani looks really delicious.

    • Thanks for the simple Shrimp Biryani recipe. It was my first time making any kind of Biryani. It came out to be so delicious, and the rice was grainy and not soft at all. My husband and I enjoyed it. will definitely make it again.

  2. wow shriya very tasty one.thanks to ur sis for the lovely recipe..looks so yumm
    recently i have posted one shrimp biryani.if u get a chance have alooks

  3. adding oil after adding soaked rice is new to me.. tempting! worth trying :)

  4. Shirya,the picture looks very delicious!…I have never personally made it, should try it sometime..

  5. Hi Srhiya

    Shrimp Biriyani looks so mouthwatering. Each grain of basmati looks so yummy.

    Deepa
    Hamaree Rasoi

  6. Looks very tasty, tempting click too shriya

  7. Shriya,, i never tasted shrimp biryani dear but heard abt it after seeing ur ingredients n preparation sure am gonna try this shrimp biryani it makes me hungry beautiful presentation dear.

  8. yumm, never heard of biryani with sea food. We get a lot of prawns of different sizes for reasonable prices here so must give it a try, looks delish :)

  9. Sounds so appetizing :)

  10. ??? ???????? ???????..?????? ?????????!!

  11. Love all the spices you put into the dish. It must be so fragrant and delcious.

  12. yummy n aromatic biryani…

  13. wow!tat luks terribly tempting …perfect prpn Shriya

  14. Recently I have heard about it through one of my friend. This looks very good. I am always reluctant to try biriyani with seafood but after seeing your preparation I think its worth a try :)

  15. yummy…. would love a bowl…

  16. What a bright and delicious dish made with shrimp! A lovely biryani I would love to try.

  17. Absolutely yummy and delicious!!

  18. oh wow! I want some now (and it’s 8am)! :)

  19. My Fav..looks so yummy!!!

  20. Havent tried biriyani with prawns looks yummy!!

  21. Im really no good at making biriyani..urs looks incredibly delicious

  22. Hubby loved this biryani and it was so easy to make. Next time I make it I will try it without adding the biryani masala as I thought it overpowered the masala that was already in it. It was still really good though!

  23. Won’t the shrimp get tough if you boil them for so long with the rice?

  24. Yummy shrimp biriyani….Nice presentation.

  25. Wow It’s really nice to view and also to taste.Thank you for giving aromatic sea food recipe.

  26. Hey Shriya
    I made this recipe today, and it turned really great. The only thing was that it did not take 20 minutes to get the rice cooked. It was more like 10 minutes on low flame. Maybe its because the rice was soaked for like an hour. Thanks a lot for this great recipe :)

  27. Hello,

    I tried it today… i replaced the curd with coconut milk though… gave it some extra richness.. turned out very well.

    Thank you for the recipe.

  28. Shriya
    thanks for posting this wonderful recipe. it was delicious and we absolutely loved it. our house was filled with the wonderful aroma the day i made it. //ooma

  29. I just got say this was really good. I like it a lot. I will make every year during lent time.

  30. Googled shrimp biryani and stumbled upon your page! Your dish looks fantastic. Incidentally, this is the exact recipe I’ve been using for egg biryani :). Loved my stay in your blog!

  31. Shriya, I tried this dish today..it turned out awesome…quite spicy though..i had left out the step of mint n coriander coarse paste as I didn’t have mint. Instead just added chopped coriander. Thanks for sharing.

  32. Can’t wait to have it for lunch 2morrow..wanna cook an Indian speciality for an Ozzie friend..didn’t manage to find any instant paste..it’s great that your sharing your recipes for amateurs like me..to start cooking from the basics..this will be superb with your prawn curry.Thanks

  33. it was so nice i liked it so much

  34. This was the best biryani i’ve ever had! great recipe! i followed it as much as could (didn’t have some stuff) but honestly the best biryani ever! Thankyou for the recipe.

  35. We tried this biryani today, down to exact measurements. Somehow even before the whistle of the cooker we got a burning smell and remove it from the fire. It is burned at the bottom, but we salvaged a lot of the top, and have put it in the oven at 350 for 15 mins, to dry out excessive liquids.

    We would like to try it again. Please could you advise what we did wrong? It is a Hawkins stainless steel pressure cooker, 5 liters, Made in India. Thank you for your help.

    • Hi Ninna, If you are using electric stove top, I would recommend to use non-stick, aluminum or hard anodized pressure cooker. Because stainless steel is always a tricky one to cook biryani’s. If you ares till using stainless steel put a non-stick or thick botoomed pan/dosa tawa on teh bottom of the cooker. So that way you will avoid burning. Make sure you’ve set the heat in medium not high. Hope this will help you. Let me know how it turned out for you.

  36. Hi Shriya! Thanks for your recipe! I tried and really REALLY enjoyed the biryani recipe but made a few tweeks to the recipe.

    -I used 3 cups of rice instead of 2, so 4.5 cups of water.
    -For every spice measurement in the tablespoon range, I used a measurement in the teaspoon range instead and it was still very flavorful and spicy.
    -For the shrimp, I precooked the shrimp separately and then added it back into the rest of the rice mixture in the final 10 minutes of the rice cooking, on warm heat. This I think will help prevent the shrimp from becoming rubbery.
    -I cooked the rice itself not on medium heat but on warm for 30 minutes, as I did not pre-soak the rice.

    The above technique worked for me and nothing burned, so just wanted to pass along. Thanks again! :)

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