Shrimp Biryani is a culinary masterpiece that tells a tale of aromatic spices and succulent seafood, transporting you to bustling markets and vibrant kitchens with every bite. Imagine fragrant basmati rice, each grain perfectly cooked, mingling with tender shrimp that absorb the rich flavors of saffron, cardamom, and bay leaves. The dish is a colorful mosaic of textures and tastes, where the sweetness of shrimp dances harmoniously with the warm spices, creating an enchanting symphony for the palate. Often served on special occasions, Shrimp Biryani invites gatherings of family and friends, sparking joy and laughter as everyone shares in the experience. As the steam rises from the pot, it carries with it the promise of comfort and celebration, making each serving not just a meal, but a cherished memory waiting to unfold.
Shrimp Biryani
Shrimp Biryani is a flavorful and aromatic rice dish that combines succulent shrimp with fragrant basmati rice, cooked together with a blend of spices such as saffron, cardamom, and cloves. This dish is known for its vibrant colors and rich taste, often enhanced by the addition of fried onions, fresh herbs, and sometimes yogurt.
Ingredients
- 2 cups uncooked aged basmati rice
- 6 tbsp ghee, divided, plus more for drizzling
- 1 tbsp plus 2 1/2 teaspoons garam masala (such as Frontier®), divided
- 3 1/2 teaspoons kosher salt, divided
- 2 teaspoons grated garlic, divided
- 2 teaspoons grated fresh ginger, divided
- 1 teaspoon ground coriander, divided
- 2 1/4 cups water
- 1/2 cup plain whole-milk strained (Greek-style) yogurt
- 1/4 teaspoon cayenne pepper
- 1 pound large raw shrimp – peeled, deveined, and tails removed
- 1/2 cup chopped yellow onion
- 2 1/2 cups chopped plum tomatoes
- 1 teaspoon ground turmeric
- 1/2 cup fresh cilantro, divided
- 2 tbsp fresh mint, divided
- 1/4 cup crispy fried onions or shallots, or as needed
Instructions
- Be sure to collect all the necessary ingredients before you start cooking.
- Place the rice in a large bowl and cover it with cold running water. Use your hands to gently agitate the rice, allowing the excess starch to be released, then pour off the water. Repeat this process 4 to 5 times, or until the water runs mostly clear. This step helps remove excess starch, resulting in fluffy, non-sticky rice that cooks evenly and enhances the overall texture of the biryani.
- In a medium saucepan, heat 2 tablespoons of ghee over medium-high heat. Add 1 tablespoon of garam masala, 2 teaspoons of salt, 1 teaspoon each of grated garlic and ginger, and 1/2 teaspoon of ground coriander. Cook while stirring constantly for about 1 minute, or until the spices become fragrant. Next, add the rinsed rice and continue stirring for another 1 to 2 minutes, ensuring that each grain is well coated in the ghee and spices. This process enhances the flavor of the rice, allowing it to absorb the aromatic spices and creating a rich foundation for the biryani.
- Add 2 1/4 cups of water to the saucepan and stir well. Bring the mixture to a boil over high heat. Once boiling, stir again and cover the pot with a tight-fitting lid. Reduce the heat to medium-low and let it simmer undisturbed for about 12 minutes, or until the rice is just tender. After cooking, remove the pot from the heat and take off the lid. Use a fork to fluff the rice gently, ensuring it remains light and fluffy. Setting the rice aside allows it to rest, which helps enhance its texture for the final dish.
- In a bowl, whisk together the yogurt, cayenne pepper, 1/2 teaspoon of garam masala, and 1/2 teaspoon of salt until well combined. Add the shrimp to the mixture and toss to ensure each piece is fully coated in the flavorful marinade. Set the shrimp aside to allow the flavors to meld. This step not only infuses the shrimp with a zesty kick but also helps tenderize them, enhancing the overall taste of the dish.
- Set your oven to preheat at 350 degrees Fahrenheit (175 degrees Celsius). This ensures that the oven reaches the ideal temperature for cooking, allowing your dish to bake evenly and thoroughly once it’s ready to go in. Preheating is a crucial step that helps achieve the desired texture and flavor in baked recipes.
- In a Dutch oven or large oven-safe nonstick saucepan, heat 2 tablespoons of ghee over medium-high heat. Add the chopped onion and cook, stirring occasionally, for about 4 minutes, until it begins to soften. Then, add the chopped tomatoes and continue cooking, stirring occasionally, for about 3 minutes, until they start to release their liquid and soften. Next, incorporate 1/2 teaspoon of turmeric, the remaining 2 teaspoons of garam masala, 1 teaspoon of salt, 1 teaspoon each of garlic and ginger, and 1/2 teaspoon of ground coriander. Cook while stirring constantly for about 1 minute, until the mixture becomes fragrant. Reduce the heat to medium and cook for an additional 8 minutes, stirring occasionally, until the tomatoes have mostly broken down, resulting in a sauce-like consistency. This step builds a rich and flavorful base that enhances the overall depth of the biryani.
- Remove the saucepan from heat and stir in the shrimp mixture until well combined. Then, add 1/4 cup of chopped cilantro and 1 tablespoon of mint, mixing thoroughly. Transfer about half of the shrimp mixture (roughly 1 heaping cup) to a medium bowl and set it aside. Spread the remaining shrimp mixture evenly in the Dutch oven. Layer half of the cooked rice mixture (about 3 cups) over the shrimp, followed by the reserved shrimp mixture. Sprinkle with 2 tablespoons of cilantro and 1/2 tablespoon of mint. Finally, add the remaining rice mixture on top of the shrimp, spreading it into an even layer. This careful layering ensures that flavors meld beautifully while creating a visually appealing dish, ready for baking.
- Melt the remaining 2 tablespoons of ghee in a small bowl and stir in the remaining 1/2 teaspoon of turmeric. Drizzle this mixture evenly over the rice layer. Cover the Dutch oven with a lid to trap in the heat and steam. This step not only adds a beautiful golden hue to the dish but also infuses the rice with rich flavors as it cooks, enhancing the overall taste of the biryani.
- Place the Dutch oven in the preheated oven and bake for 13 to 15 minutes, until the shrimp are fully cooked. When done, remove the pot from the oven and take off the lid; the shrimp should be bright pink on the outside and opaque in the center. Garnish with the remaining 2 tablespoons of cilantro and 1/2 tablespoon of mint. For added texture and flavor, sprinkle crispy fried onions on top and drizzle with melted ghee, if desired. Serve the biryani immediately, allowing everyone to enjoy the vibrant colors and enticing aromas of this delicious dish.
