Shrimp Biryani – Traditional Recipe & Preparation

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Shrimp Biryani – Traditional Recipe & Preparation

Shrimp biryani is a seafood variation of the world-famous Indian biryani. Known for its fragrant spices and layered rice, this dish is especially popular in coastal regions where fresh seafood is abundant.

It is hearty, flavorful, and energy-rich. Every 300 grams of shrimp biryani provides about 342 calories, 18 g protein, 52 g carbohydrates, and 6.9 g fat.

Ingredients (Serves 4)

Shrimp Biryani

 

  • 400 g basmati rice

  • 2 tbsp vegetable oil

  • 250 g onions, thinly sliced

  • 500 g shrimp, peeled and cleaned

  • 2 tbsp tomato paste

  • 4 garlic cloves, crushed

  • 50 g fresh dill, chopped

  • 3 tbsp curry powder

  • 2 cinnamon sticks

  • 3 chicken stock cubes (Maggi or similar)

  • ½ cup hot water

  • 100 g fresh coriander, roughly chopped

  • 1.5 liters water

  • 2 tbsp clarified butter (ghee)

  • 1 tbsp ground saffron

  • 1 tsp salt

  • A pinch of ground black pepper

Preparation

  1. Prepare the rice:
    Wash the basmati rice thoroughly and soak it in cold water.

  2. Cook the onions and shrimp:
    In a large pot, fry the sliced onions in vegetable oil until golden. Remove and set aside for garnish.

    In the same pot, add the shrimp and sauté for 4–5 minutes until they turn pink. Add tomato paste, garlic, dill, curry powder, cinnamon sticks, chicken stock cubes, and hot water. Stir well and let simmer over low heat. Add the fresh coriander and continue to cook until fragrant. Remove the mixture from the pot and set aside.

  3. Cook the rice separately:
    Pour 1.5 liters of water into the same pot and bring to a boil. Add the soaked rice and cook until nearly tender. Drain and set aside.

  4. Layer the biryani:
    In the same pot, melt the ghee. Spread a layer of rice, followed by a layer of shrimp mixture. Continue layering rice and shrimp until all ingredients are used, finishing with rice on top. Sprinkle saffron over the final layer for aroma and color.

  5. Final cooking:
    Cover the pot and cook over very low heat until the flavors blend and the rice is fully cooked.

  6. Serve:
    Transfer the biryani to a large serving platter and garnish with the fried onions.

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