Shrimp Biryani
This dish captures the essence of traditional biryani with a twist that seafood lovers will adore. Perfectly seasoned shrimp are layered with spiced rice and cooked to perfection, resulting in a luxurious, mouthwatering meal that’s both comforting and indulgent. Ideal for special occasions or a flavorful weeknight dinner, Shrimp Biryani is a delightful fusion of royal heritage and seafood delight.
Ingredients
2 cups Royal® Chef’s Secret Basmati Rice
1 lb. shrimp, peeled and deveined
2 onions, thinly sliced
2 tomatoes, chopped
4 cloves garlic, minced
1-inch piece ginger, minced
2 green chilies, slit lengthwise
2 tablespoons ghee or oil
1 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon turmeric powder
1 teaspoon Indian red chili powder
1/2 teaspoon saffron strands
4 cardamom pods
4 cloves
1 cinnamon stick
1 bay leaf
1/4 cup chopped fresh coriander leaves
1/4 cup chopped fresh mint leaves
Salt to taste
Preparation
- Wash Royal® Chef’s Secret Basmati Rice under running water until it’s clear. Allow the rice to soak in water for approximately 30 minutes, then drain and set aside.
- In a bowl, combine the cleaned shrimp with minced garlic, minced ginger, slit green chilies, turmeric powder, red chili powder, and salt to taste. Mix well and let it marinate for 15-20 minutes.
- In a large pan or pot, heat ghee or oil over medium heat. Sauté the sliced onions until they achieve a golden-brown color.
- Add the minced garlic, minced ginger, and slit green chilies. Sauté for a minute until fragrant.
- Cook the chopped tomatoes until they soften and turn mushy.
- Add the marinated shrimp to the pan and cook until they turn pink and are cooked through.
- Add the cumin seeds, garam masala, turmeric powder, red chili powder, saffron strands, chopped coriander leaves, chopped mint leaves, and salt to taste. Mix until all the spices are well incorporated.
- In a large pot, bring water to a boil. Combine the soaked and drained rice with salt. Cook the rice until it’s almost done. Drain the excess water and set aside.
- In a deep pan or pot, spread a layer of the shrimp mixture evenly at the bottom. Top it with a layer of cooked rice.
- Repeat the layers until all the shrimp mixture and rice are used up, ensuring that the top layer is of rice.
- Insert the cardamom pods, cloves, cinnamon stick, and bay leaf into the rice.
- Securely cover the pan with a lid or aluminum foil. Cook on low heat for about 15-20 minutes to allow the flavors to meld together and for the rice to fully cook.
- Once done, gently fluff the biryani with a fork. Garnish with additional chopped coriander and mint leaves if desired.
- Serve hot with raita (yogurt sauce) and salad.
- Enjoy your delicious Shrimp Biryani!
