Sizzling Shrimp Biryani

This casserole of shrimp and fragrant spiced rice is a favorite in my home. If there is one dish that is undoubdetly the Sunday afternoon favorite, it is the shrimp biryani. Biryani is the Indian equivalent of paella- a rice dish mixed with meat, seafood or vegetables.

Shrimp Biryani with Cucumber Raita


4 tbsps oil
1 medium onion- thinly sliced
2 medium tomatoes- chopped
1 pound jumbo shrimp- peeled, deviened and cleaned
3 tsps East India Pantry Hyderabadi Masala
Salt to taste
3 cups basmati rice
1/2 cup yogurt
1 lemon- juice extracted
4.5 cups of water
1 cup chopped cilantro
1 cup mint leaves
8 cloves of garlic
1 inch ginger
1 star anise
2 each of bayleaves, green cardamom pods
2 inch cinnamon stick

Ingredients for Shrimp Biryani


Rinse rice and let it soak in water till needed in the recipe. Make a paste of the mint, cilantro, ginger and garlic.

In a wide skillet, heat oil over a medium flame and add the star anise, bayleaves, cinnamon stick, cardamom pods and fry for a minute. Add the onionsand saute till golden brown. Add tomatoes and fry for another five minutes.

Onions & Tomatoes Cooking

Add the mint paste and fry till oil seperates. Add the East India Pantry Hyderabadi Masala and salt. Add shrimp and let them cook for 2-3 minutes. Add the soaked rice, water drained.

Add the liquid mixture- water+yogurt+lemon juice. Bring to a boil and let it cook on high heat uncovered for five minutes. Give it a stir, cover and simmer for 15-20 minutes. Serve garnished with chopped cilantro.

Shrimp & Spices

Add the Rice

Boil for 5 mins before covering with lid & simmering

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