This is another recipe sent to me by my pachi (aayi’s sister). I hardly buy shrimp here as we are not big fans of the huge fresh shrimp or the frozen ones that are available in small sizes. I am yet to find small fresh ones – probably I need to check out Asian markets sometime. So this recipe stayed in my inbox for a long time. Finally last week, I prepared this. I wasn’t sure how Ishaan – who had never tasted shrimp before or V – who is not fan of any seafood biryanis, would take it. But both of them loved it. So I am going to make this again soon. The potato slices at the bottom give a great taste to it.
I loved the biryani masala used in this. So I made a big batch and refrigerated it. I have used this masala for other biryanis also, it turns out great.
10-15 medium size shrimp
2 sliced potatoes
2 cups basmati rice
1 bay leaf
2-3 tbl spn chopped coriander leaves
1 tbl spn fried cashews (optional)
1 and half cup chopped onion
1 tea spn ginger garlic paste
1 cup tomato
1 tea spn chilli powder
A pinch turmeric
1 tea spn Cumin
A small piece nutmeg
2 mace (japatri)
2-3 red chillies
1 bay leaf
1 tea spn coriander
1/2 tea spn fenugreek(methi) seeds
1 black cardamom (I did not use this)
Roast the biryani masala ingredients and powder it.
Heat oil, add cloves, cinnamon, cardamom, pepper, bay leaf, rice and fry. Add 4 cups hot water and prepare rice.
To sliced potato add turmeric, red chilly powder.
Heat oil add ginger garlic paste and cut onions and tomatoes, red chilli powder, turmeric, biryani powder and fry. Add prawns and one cup water and cook till done. Now gravy is ready.
Add oil in thick bottomed pan. Arrange the potato slices in the pan. Add one layer of rice. Add gravy, add fried onions. Again add rice, gravy, and fried onions in layers. For garnishing add fried onions, fried cashew nuts and cut coriander leaves. Cook for 15mins.
Serves : 4
Preparation time : 45mins
7 thoughts on “Shrimp Biryani”
Fantastic looking biryani. I would love to make the biryani masala by myself. That would be something new, normally I use Shan masala. Thanks for a another wonderful recipe, Shilpa.
Perfect & beautiful
Just tried this and must say – easy and yummy !! Thank you “Aayi’s recipes” yet another time 🙂
Doesn’t rice have to be cooked separately first along with all spices mentioned,before making layers?
Yes, as mentioned in the 2nd step in the method, you have to cook rice with spices
My family LOVES shrimp…and all other seafood, especially crustaceans. So, as wonderful as this looks, I will likely (at least) double the amount of shrimp you called for. I wish I had found this recipe sooner, cos now it will have to wait for next weekend. (I make most weekday meals ahead of time, then freeze them so I don’t have to worry about ‘what’s for dinner’ during my very busy weekdays!) It looks SO good though. I can’t wait to try this recipe. Thanks for sharing it. (I’m going to read more of your recipes now, and ‘save’ the ones I want to try so I can fix them on the weekends. I’m not sure they would freeze well. I’m sure most would be best served as soon as they’re cooked. (For instance, dishes with potatoes just don’t taste that great after they’ve been frozen!)
i am going to surely try this on sunday..fantastic and easy recipe