Sunday, June 5, 2011

Shrimp Biryani

I normally make Biryani on Sunday's these days. Me and my little one like biryani unlike my hubby. But he has no choice now, if I make he has to eat, as we females dominate in the house these days :). I normally make fish or chicken biryani, but last week wanted to try out shrimp. So here is a my version of shrimp biryani. I normally make biryani with store bought biryani masala (makes it easier) but sometimes when I have time and patience like to try with whole spices.

What You need:
20 large sized raw shrimp
1 tablespoon ginger- garlic paste
1 tablespoon lemon juice
2 teaspoon red chilly powder
1/2 teaspoon garam masala powder
1/2 teaspoon turmeric

1 large onion - finely sliced
2 green chillies- slit lengthwise
4 cloves
1 inch cinnamon
1/2 teaspoon black peppercorns
1/2 star anise
1 cardamom pod
2 bay leaf
cilantro leaves
1/4 cup coconut milk
saffron strands ( optional)
3 cups of basmati rice
2 tablespoon oil
salt to taste

How it's Made:
Clean and devein the shrimps. Marinate it for atleast 30 minutes with ginger-garlic paste, lemon juice, chilly powder, turmeric, chilly powder and garam masala.
In a pan heat oil and fry the sliced onions until they turn brown. Add bay leaves, cloves, cinnamon, cardamon, black pepper, star anise and fry till you get a nice aroma ( about 2 minutes). Add the marinated shrimp and mix well and cook for few minutes. Add coconut milk and water if required and cook until the shrimps are done and you get a thick gravy.
Wash and cook basmati rice with salt and one bay leaf, until almost done.
To assemble the biryani I used a loaf tray. (You can layer in any pan and cook on stovetop). Put a layer of rice and than a layer of the shrimp masala, sprinkle some chopped cilantro and put another layer of rice. Cover it with foil and place it in oven preheated to 350 degrees F for 10-15 minutes. Once done, remove from oven and invert the pan onto a serving tray. I baked it for two reasons, One wanted to try a nice presentation, and secondly my oven was already turned on for baking something else, so used it. Normally I just layer it in a pan and cook for 10 minutes on the stove.  
I soaked few strands of saffron in warm milk (about 1 tablespoon) and just poured it over the rice. Garnish and serve hot.

While I was trying to get a better background to take the picture, my little one tried to taste the biryani and she scooped out chunks out of it, I tried to manage to put it back together (every thing in the back is gone) and take the picture below. She thinks its fun to play with food while I try to take pictures, and than she poses with a big smile for the shot :).


  1. Hello Renu..

    This is Smitha from Kannadacuisine.. I saw your comment on the MLLA 35 round up.. Somehow I never received your email. Checked my inbox. Must have been a slip up somewhere however, I will look up and include it in the round.. Hope you dont mind.


  2. Hey renu ... this looks very dressed up will surely try this one ..


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