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Shrimp Biryani

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Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife
Chennai

Shrimp Biryani

Ingredients

Basmati rice – 2 cup
Medium shrimp (peeled, de-veined and cleaned) – 300 g
Ghee – ½ cup
Oil – 2 tbsp (for shrimp) + 1 tbsp (for boiling rice)
Onion – 2 medium (sliced finely)
Ginger paste - 2 tsp
Garlic paste – 2 tsp
Green chilli paste – 2 tsp or as desired
Tomato – 1 medium (pureed)
Garam masala – 1 tbsp (freshly roasted and ground cinnamon, cloves, green cardamom, cumin seeds and black pepper)
Coriander leaves (finely chopped) – 1 cup
Green chili (slit) – as desired
Salt – to taste
Turmeric powder – ¼ tsp
Water - 1 cup(for shrimp) + as required (for cooking rice)
Red food colouring – 1 pinch(dissolved in 1/2 tsp of water)
Potli Masala – 1 potli (as given in
Mutton Biriyani)
Saffron – few strands (soaked in ½ cup of warm milk)

Method of Preparation

1. Wash the rice and soak in enough water for 30 minutes.
2. Meanwhile, wash and drain shrimps, mix turmeric powder and salt to taste. Keep for 10
    minutes.
3. Heat 1 tbsp oil in a pan and saute the shrimps in it for 1 minute. Drain and keep aside.
4. Add another 1 tbsp of oil to the same pan and add onions. Sauté till uniformly browned.
5. Add ginger and garlic pastes and saute for 1 minute.
6. Add tomato paste and green chili paste, and saute till oil separates.
7. Add the shrimps, adjust salt, and add ½ of the coriander leaves and garam masala powder.
    Saute for ½ a minute.
8. Add water, mix and bring to boil. Lower the heat and simmer till gravy is halved.
9. Remove from heat and let stand.
10. Parallely you can boil enough water in a large vessel. Add the masala potli, salt and oil.
11. Boil for 2-3 minutes and then add the soaked and drained rice.
12. Mix and let boil on high heat till the rice is 95% done.
13. Remove the masala potli and discard.
14. Drain the rice and immediately spread on a large plate or tray.
15. Mix the food colour in ¼ th of the rice and the mix this coloured rice with the rest of the rice.
16. Now transfer the shrimps and its gravy to a flat bottomed microwave safe bowl.
17. Spread the rice over it, add ghee, add the rest of the coriander leaves and slit green chilies.
18. Sprinkle the saffron milk uniformly on top.
19. Seal the bowl with a cling film, prick 2-3 holes using a pin and microwave on high for 10
     minutes.
20. Let stand for another 5 minutes, remove the film and mix gently.
21. Serve hot with raita of your choice.

Notes & Tips