Description
A fragrant and flavorful dish, Shrimp Biryani features succulent shrimp cooked with aromatic basmati rice, spices, and herbs. Perfect for special occasions or a comforting family meal.
Ingredients
Scale
- 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
- ½ cup plain whole-milk strained (Greek-style) yogurt
- ¼ teaspoon cayenne pepper
- 1 pound large raw shrimp, peeled, deveined, and tails removed
- ½ cup chopped yellow onion
- 2½ cups chopped plum tomatoes
- 1 teaspoon ground turmeric
- 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 excess starch. Drain and repeat until the water runs mostly clear, about 4 to 5 times.
- 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 rice, coating it well with the ghee and spices. Cook for 1 to 2 minutes, then add 2¼ cups water. Bring to a boil, then 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: 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.
- Preheat Oven: Set your oven to 350°F (175°C).
- Cook the Tomato Mixture: Heat 2 tablespoons of ghee in a Dutch oven or large oven-safe pan over medium-high heat. Add the onion and cook until it starts to soften, about 4 minutes. Stir in the 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, then reduce heat to medium and cook until the tomatoes break down into a sauce, about 8 minutes.
- Combine Ingredients: Remove from heat and stir in the shrimp mixture, ¼ cup cilantro, and 1 tablespoon mint. Set aside about 1 heaping cup of this mixture. Spread the remaining shrimp mixture evenly in the Dutch oven. Layer half of the cooked rice over the shrimp mixture. Top with the reserved shrimp mixture, sprinkle with 2 tablespoons cilantro and ½ tablespoon mint, and cover with the remaining rice.
- Finish and Bake: Melt the remaining 2 tablespoons of ghee and mix in the remaining ½ teaspoon turmeric. Drizzle over the rice. Cover the Dutch oven and bake for 13 to 15 minutes, or until the shrimp are bright pink and opaque. Remove from the oven, uncover, and garnish with the remaining 2 tablespoons cilantro, ½ tablespoon mint, and crispy fried onions or shallots, if desired. Drizzle with extra ghee before serving.
Notes
- Adjust the cayenne pepper according to your spice preference.
- Serve with yogurt or a salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: main course
- Method: Baking
- Cuisine: indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 200mg