Shrimp Biryani

Shrimp Biryani

Shrimp Biryani

Asha Jible
Shrimp Biryani is one of the yummiest seafood recipes.
When the marinated shrimp is cooked in a gravy made with onion, tomatoes, and herbs, and other spices, and is later layered in between the cooked flavorful biryani rice along with fried onions, herbs, and turmeric milk and is then cooked for 20 mins on low flame in a biryani pot to get a yummy and flavor-packed shrimp biryani.
You could make the shrimp masala gravy early or even a day before, but you would need to heat it up before layering between the rice. Also, you could add a quarter cup of yogurt to the gravy before adding the shrimp (and follow the cooking instructions just as in the video) to make it more creamy and to balance the heat of the spices.
I haven't used any biryani masala, without which itself it was tasting awesome. The recipe would serve up to 8 people and would be a favorite when served for a party.
Other yummy shrimp recipes include Shrimp roast, shrimp curry, konju theeyal which all are Kerala's traditional recipes.
Shrimp roast or Konju roast recipe in the link below:
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine Desi recipes, Indian, Kerala cuisine
Servings 8


Preparing the shrimp

  • 1 lb Shrimp Cleaned and deveined
  • ½ tsp Turmeric powder
  • 1 tsp Chili powder
  • 1 tbsp Vegetable oil
  • Salt to taste

For the Shrimp and Gravy

  • 2 tbsp Vegetable oil
  • 3 Cardamom
  • 1 Star anise
  • ½ tsp Fennel seeds
  • ½ tsp Cumin seeds
  • 1 big Onion chopped
  • ½ tbsp Ginger-garlic paste
  • 3 or 4 Green chilies chopped
  • 2 medium Tomato chopped
  • ½ cup Mint leaves chopped
  • ½ cup Cilantro chopped
  • 1 tsp Turmeric powder
  • tsp Chili powder
  • 1 tsp Coriander powder
  • 1 tsp Garam masala
  • 2 tsp Lemon Juice
  • ½ cup Warm water
  • Salt to taste

To cook rice

  • 3 cups Basmati rice washed and soaked for 30 mins
  • 1 tsp Shahi Jeera
  • 1 inch Cinnamon
  • 5 or 6 Cloves
  • 4 Cardamom
  • Water enough to cook the rice
  • 1 tbsp Ghee
  • 3 or 4 tbsp Salt

For layering

  • 1 tbsp Ghee
  • ½ cup Mint leaves chopped
  • ½ cup Cilantro chopped
  • 1 cup Fried onions
  • 1 tbsp Turmeric milk
  • ¼ tsp Red food coloring optional


Preparing the shrimp

  • Into a bowl, drop the cleaned shrimp and add all the ingredients under "preparing the shrimp"
  • Apply the spices everywhere on the shrimp and keep it aside

Making the Shrimp Gravy

  • To a pan kept on medium flame, pour 2 tbsp of Vegetable oil, drop star anise, cardamom, fennel seeds, and cumin seeds
  • Once it turns hot, drop the chopped onions and stir until the onion turn brwonish
  • Add ginger-garlic paste and green chilies
  • Stir until well sauteed
  • Once sauteed, add the spices powders and stir until the raw smell fades
  • After that put the chopped tomatoes and stir until the tomatoes turn mushy
  • Then add the chopped mint and cilantro leaves and stir well for 4 mins
  • Then to it add the marinated shrimp and stir until combined
  • Add salt and warm water
  • Close and cook for 15mins
  • Then to it add the lemon juice and stir well and take it off the stove

To cook the rice

  • To a rice cookpot kept on medium flame, pour enough water to cook the rice , around 10 cups
  • To it put the whole spices like cardamom, cinnamon, cloves, and shahi jeera
  • And let it boil
  • Once the water start to boil, put the soaked basmati rice and add enough salt
  • The water should be salty only then the rice would have the rihgt amount of salt
  • Then wait for the rice to cook 75% and using a colander drain off the water and keep it aside
  • If you prefer, you could add ghee and lemon juice while the rice gets cooked to prevent sticking of the rice

Layering for the Biryani

  • Into a biryani cookpot, pour the ghee
  • Put the bottom layer (2- 2½ inches) of cooked rice into the pot
  • Drop the Shrimp and the gravy and spread it all around as a layer on the rice
  • Add Herbs and fried onions
  • Put the rest of the rice on top of the shrimp as the third layer
  • Put fried onions, cilantro-mint leaves and turmeric milk, and food coloring(optional)
  • Cover the biryani pot with aluminum foil and close with a heavy lid
  • Keep it on a stove for 20 mins on low flame
  • After 20 mins, move it another serving plate and garnish with more cilantro and fried onions.
  • Serve with raita



Try this out and let me know how it went for you.
Lots of Love,
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TheLemonGinger Recipes:…
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Keyword Biryani recipes, Prawns, Seafood recipes, Shrimp, TheLemonGinger

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