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Shrimp Biryani is a spicy, delightful biryani which is flavourful with the added spices and the wonderful fragrance of the Basmati rice.

Shrimp biryani is cooked in a little different method than chicken or mutton as shrimp gets rubbery if it’s over cooked. So, shrimp is marinated and cooked for only few minutes before adding rice. Once the shrimp is cooked, the vessel is placed on a tawa and cooked as it controls the temperature and the shrimp is cooked evenly.

My son is a big fan of shrimp where my husband and daughter doesn’t like shrimp. So, I normally make something else for both of them whenever I make shrimp for my son. I was making biryani today and my daughter says I love the smell, I want to taste it. I gave her a plate being skeptical if she’ll eat or not but she finished the plate and came for seconds. That’s a big surprise.

So, here is the delicious shrimp biryani recipe :

Preparation Time: 10 minutes

Cook Time : 30 minutes

Serves : 4-5


To Marinate:

Shrimp : 500 grams peeled and de-veined

Ginger garlic paste : 2 teaspoons

Curd/yogurt : 1/2 cup

Red chilli powder : 3 teaspoons

Turmeric: 1/2 teaspoon

Salt : 2 teaspoons

Garam masala : 2 teaspoons

Cinnamon powder : 1/2 teaspoon

Cardamom : 3

Cloves : 5

Mace : 1/2 teaspoon crushed

Nutmeg : 1/2 teaspoon grated

Oil : 1 tablespoon

Lemon : 1 juiced

For Shrimp Gravy:

Onion : 1 large sliced

Green chillies : 2 slit

Bay leaves : 2

Tomato : 1 large chopped

Coriander leaves : 1 bunch chopped

Mint leaves : A handful

For Rice:

Basmati Rice : 3 cups

Cloves : 4

Cinnamon : 2″ stick

Cardamom : 4

Bay leaves : 2

Shahi jeera : 1 teaspoon

Salt : 2 teaspoons

Oil : 1 teaspoon


Hot Milk : 2 tablespoons

Saffron : 6-7 strands

Orange color : 3-4 drops

Ghee : 2 tablespoons


Wash and soak rice for 30 minutes.

Take a large bowl and add all the ingredients listed under marinade and mix them well. Keep it in the refrigerator for at least 30 minutes.

Boil 10 cups of water in a large vessel and add all the ingredients listed under for rice and cook for 7 minutes. Rice will be done 70%. Drain the water and cover the rice with a wet cloth.

Heat oil in a large pan, add bay leaves, sliced onions and green chillies and sauce for 3 minutes. Add tomatoes and cook until they turn mushy. Add marinated shrimp, coriander leaves and mint leaves. Stir and cook for 4 minutes.

Add cooked rice, ghee, saffron milk and orange colour. Close lid and cook on high flame for 7 minutes.

Place a tawa or griddle on the stove and put the biryani pan on the tawa and cook for 15 minutes on medium flame.

Turn off the stove and let the biryani rest for 5-10 minutes before mixing and serving.

Serve hot with raita.