JollyRoses
Biryani · Indian

Shrimp Biryani

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A shrimp biryani recipe with briefly cooked, tender shrimp in a spiced onion-tomato masala, layered with basmati rice and fried onions, then steamed.

By The JollyRoses Kitchen · Updated

Prep
20 min
Cook
55 min
Total
1 hr 45 min
Serves
5
Non-veg Medium Main Course Includes 30 min hands-off
Cook it
Wide white plate of spiced rice topped with prawns in a thick masala and fresh coriander
Photo: CR on Unsplash · photo shows a similar dish

Shrimp biryani, also called prawn biryani, pairs sweet, juicy shrimp with a tangy onion-tomato masala and fragrant basmati rice. It is layered and steamed like any dum biryani, but the timing is built around the shrimp, which need only a few minutes of heat.

The shrimp are cooked in the masala just until they start to turn pink, then they finish during a short steam under the rice. That keeps them tender instead of tough and rubbery.

Why this recipe works

  • A short marinade seasons the shrimp without letting the lemon juice turn them mushy.
  • Shrimp spend only 2 minutes in the pan before layering, so they finish cooking gently in the steam.
  • The rice is boiled slightly longer than for a meat biryani, matching the shorter steaming time.

Shrimp Biryani recipe

By The JollyRoses Kitchen · 1 hr 45 min total · Medium

Ingredients

Servings 5

For the rice

For the shrimp marinade

For the masala

For layering

Equipment

  • Large heavy-bottomed pot or Dutch oven (5–6 quart) with a tight lid
  • Large saucepan for boiling rice
  • Colander
  • Aluminum foil (to seal the lid)
  • Flat griddle or cast-iron pan (heat diffuser for the final steam)

Instructions

  1. Soak the rice and marinate the shrimp

    Rinse the basmati 3–4 times until the water is nearly clear, then cover with fresh water and soak for 30 minutes. Pat the shrimp dry and toss with the yogurt, ginger-garlic paste, chili powder, turmeric, salt and lemon juice. Refrigerate for 15–20 minutes, no longer. Stir the saffron into the warm milk.

  2. Fry the onions

    Heat the oil in the heavy pot over medium heat. Add the cumin seeds and, when they sizzle, the sliced onions. Cook, stirring often, until deep golden, 12–15 minutes. Remove about a third of the onions and set aside for the top.

  3. Cook the masala

    Add the ginger-garlic paste and green chilies to the onions in the pot and stir for 1 minute. Add the tomatoes, chili powder, turmeric, coriander, garam masala and salt. Cook, stirring and mashing, until the tomatoes break down completely and oil separates at the edges, 8–10 minutes. Stir in half the mint and cilantro.

  4. Add the shrimp briefly

    Add the shrimp with their marinade and cook, stirring, for about 2 minutes, just until they begin to turn pink on the outside. They should still look partly translucent; they finish cooking during the steam. The masala should be thick and clinging. Turn off the heat.

  5. Par-boil the rice

    Bring the 10 cups of water to a rolling boil with the salt, bay leaf, cardamom, cloves and cinnamon. Add the drained rice and boil uncovered for 6–7 minutes, until the grains are about 75–80% cooked: tender outside with a slight bite in the center. Drain immediately.

  6. Layer and steam (dum)

    Spread the rice evenly over the shrimp masala. Scatter the reserved onions and the remaining mint and cilantro on top, drizzle with the saffron milk and melted ghee. Cover tightly with foil and the lid, heat over medium for 3 minutes, then set on a griddle over the lowest heat and steam for 12–15 minutes.

  7. Rest, check and serve

    Turn off the heat and rest, still sealed, for 5 minutes. Check a shrimp from the bottom: it is done when it is opaque all the way through with no translucent center. Serve by scooping down to the bottom so each portion gets rice and shrimp.

Tips for the best shrimp biryani

  • Don't over-marinate. The acid in lemon juice and yogurt starts to change the texture of shrimp, so 15–20 minutes is plenty.
  • Undercook the shrimp in the pan on purpose. They keep cooking under the hot rice, and shrimp go from tender to rubbery quickly.
  • Pat the shrimp dry before marinating so the masala doesn't get watery.
  • If using frozen shrimp, thaw them overnight in the fridge or in a sealed bag under cold running water, and drain well.
  • Because the steam is short, boil the rice a little longer than you would for chicken biryani.

Substitutions

Large shrimpJumbo shrimp (16/20 count); add 1 minute to the pan-cooking time.
Fresh tomatoes¾ cup canned crushed tomatoes.
Yogurt in the marinade¼ cup coconut milk, for a coastal-style flavor and a dairy-free marinade.
GheeUnsalted butter or more neutral oil.

Storing and reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking and eat within 2 days. Reheat covered, with a sprinkle of water, over low heat or in the microwave just until steaming hot; the shrimp firm up if reheated too long.

What to serve with shrimp biryani

Frequently asked questions

How do I keep shrimp from getting rubbery in biryani?
Marinate for no more than 20 minutes, cook the shrimp in the masala for only about 2 minutes, and keep the final steam short. The shrimp finish cooking under the rice without overcooking.
How do I know when shrimp is cooked?
Cooked shrimp turn pink on the outside and opaque all the way through, with no translucent gray center. Check one of the larger shrimp from the bottom of the pot before serving.
Can I use frozen shrimp for prawn biryani?
Yes. Thaw them overnight in the fridge or in a sealed bag under cold running water, then drain and pat dry so the masala doesn't become watery.
What size shrimp is best for biryani?
Large (26/30 count) or jumbo (16/20 count) shrimp work best because they stay juicy through the steaming. Very small shrimp overcook easily.
Are shrimp and prawns the same in biryani?
In cooking they are used interchangeably. "Prawn biryani" is the more common name in India and the UK, and "shrimp biryani" in the US; the method is the same.

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