Shrimp Biryani

Wonderful basmati rice and shrimp dish, very flavorful thanks to added special blend of biryani masala. Easy to make, no marination needed.

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Serves 4

  • (2 Ib 3 oz) 1 kg chicken
  • 1 cup basmati rice, washed and soaked in water for 25 minutes.
  • 2 medium onions finely chopped
  • 2 tbsp fresh ginger, thinly sliced
  • 4 garlic cloves, finely chopped
  • 3 green chilies, finely chopped
  • 2 red chilies
  • 1 cinnamon stick
  • 3 black cardamoms
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tbsp lemon juice
  • 1 tsp garam masala
  • 6 peppercorns
  • 2 cups water
  • 4 tbsp vegetable oil
  • salt to taste
  • coriander leaves to decorate
  • cashew nuts to decorate (optional)

How to make Shrimp Biryani:


  1. Heat 1 tbsp of butter in the pan. Add chopped onions, 2 bay leaves. Cook till onion golden brown.
  2. Add soaked rice and stir fry for 5 minutes till ric is translucent.
  3. Add ½ tsp salt and 2 cups of water. Cover with a tight lid and cook for 6-7 minutes on medium heat. After 5 minutes open the lid and sneak if rice is cooked. It should be not to soft.


  1. Grind in a blender chili, ginger, garlic, coconut, cashews and biryani masala to make a thick paste.
  2. Heat the oil in a heavy bottom pan. Add the onions and fry until golden.
  3. Add the blended spice paste, salt and fry for 5 minutes, stiring.
  4. Add shrimp and cook on low heat for about 3 minutes.


  1. Stir in shrimp and rice togetether in an oveproof casserole. Spread some butter on the top. Cover with a lid of foil and cook in the oven 300° F (150° C) for 8-10 minutes.
  2. When done, sprinkle over the lemon juice, add cashew nuts and sultans. Serve hot as a main dish. Don't forget about serving raita with it.

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