Description
This Shrimp Biryani recipe is a flavorful fusion of fragrant aged basmati rice, aromatic spices, tender shrimp marinated in yogurt and cayenne, and rich ghee, layered and baked to perfection in the oven. The dish combines perfectly cooked spices, fresh herbs, and crispy fried onions to create an authentic, vibrant, and satisfying meal that serves six.
Ingredients
Scale
Rice and Spices
- 2 cups uncooked aged basmati rice
- 6 tablespoons ghee, divided
- 1 tablespoon plus 2½ teaspoons garam masala, divided
- 3½ teaspoons kosher salt, divided
- 2 teaspoons grated garlic, divided
- 2 teaspoons grated fresh ginger, divided
- 1 teaspoon ground coriander, divided
- 2¼ cups water
- 1 teaspoon ground turmeric
Shrimp Marinade and Mix
- ½ cup plain whole-milk strained (Greek-style) yogurt
- ¼ teaspoon cayenne pepper
- 1 pound large raw shrimp, peeled, deveined, and tails removed
Vegetables and Herbs
- ½ cup chopped yellow onion
- 2½ cups chopped plum tomatoes
- ½ cup fresh cilantro, divided
- 2 tablespoons fresh mint, divided
- ¼ cup crispy fried onions or shallots, as needed
Instructions
- Prep the Rice: Rinse the rice in a large bowl with cold water, stirring to release the excess starch. Drain and repeat this process around 4 to 5 times until the water runs mostly clear to ensure fluffy, separate grains.
- Cook the Rice: Heat 2 tablespoons of ghee in a medium saucepan over medium-high heat. Add 1 tablespoon garam masala, 2 teaspoons salt, 1 teaspoon grated garlic, 1 teaspoon grated ginger, and ½ teaspoon ground coriander. Cook for about 1 minute until fragrant. Stir in the rinsed rice, coating it well with the spiced ghee. Cook for 1 to 2 minutes, then add 2¼ cups water. Bring to a boil, cover with a tight-fitting lid, reduce heat to medium-low, and simmer until the rice is just tender, about 12 minutes. Remove from heat, fluff with a fork, and set aside.
- Prepare the Shrimp Marinade: In a bowl, mix the yogurt, cayenne pepper, ½ teaspoon garam masala, and ½ teaspoon salt. Add the shrimp and toss to coat evenly. Set aside to marinate while preparing other components.
- Preheat Oven: Set the oven temperature to 350°F (175°C) to prepare for baking.
- Cook the Tomato Mixture: Heat 2 tablespoons of ghee in a Dutch oven or large oven-safe pan over medium-high heat. Add the chopped onion and cook until it softens, about 4 minutes. Stir in the chopped tomatoes and cook until they release their liquid and soften, about 3 minutes. Add ½ teaspoon turmeric, the remaining 2 teaspoons garam masala, 1 teaspoon salt, 1 teaspoon grated garlic, 1 teaspoon grated ginger, and ½ teaspoon ground coriander. Cook until fragrant, about 1 minute. Reduce heat to medium and simmer until the tomatoes break down into a thick sauce, about 8 minutes.
- Combine Ingredients: Remove the tomato sauce from heat and stir in the shrimp mixture, ¼ cup chopped cilantro, and 1 tablespoon chopped mint. Set aside about 1 heaping cup of this mixture for layering. Spread the remaining shrimp mixture evenly in the Dutch oven. Layer half of the cooked rice over the shrimp mixture, then spread the reserved shrimp mixture on top. Sprinkle with 2 tablespoons chopped cilantro and ½ tablespoon chopped mint, and finally cover with the remaining rice.
- Finish and Bake: Melt the remaining 2 tablespoons of ghee and mix in the remaining ½ teaspoon turmeric. Drizzle this golden ghee mixture evenly over the rice layers. Cover the Dutch oven with its lid and bake in the preheated oven for 13 to 15 minutes, or until the shrimp turn bright pink and opaque indicating they are cooked through. Remove from the oven, uncover, and garnish with the remaining 2 tablespoons cilantro, ½ tablespoon mint, and crispy fried onions or shallots, if desired. For an extra flavor boost, drizzle with additional ghee before serving.
Notes
- Rinsing the rice properly is key for fluffy biryani – don’t skip this step.
- Use aged basmati rice for the best texture and aroma.
- The layering process helps infuse flavors and ensures shrimp is tender and cooked evenly.
- Adjust cayenne pepper to control the heat level according to your preference.
- Using a Dutch oven or an oven-safe deep pan helps retain moisture while baking.
- Leftovers can be refrigerated for up to 2 days and reheated gently to preserve texture.
