Recipes for shrimp biryani

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Prawn Biryani Recipe

Prawn Biryani Ingredients

  • Prawn Biryani Recipe

    Prawn Biryani Recipe

    Bay leaf number 2

  • Coconut milk ml 50
  • Coriander leaves tbsp 1
  • Fresh grated coconut tbsp 1
  • Ghee/Oil tbsp 2
  • Green chilli number 2
  • Lemon juice tsp1
  • prawns (shelled) grams 600
  • Rice (Basmati) grams 300
  • Salt to taste
  • Sliced onion cup 1/4
  • Turmeric powder tsp 1/2
  • Whole garam masala tsp 1

How to make Prawn Biryani

  • Pick, wash and soak rice for about 20 minutes. Drain and keep aside.
  • Shell, Devein and wash the prawns.
  • Heat Ghee or oil in a thick-bottomed pan. Add bay leaves and Whole Garam Masala Let it crackle. Add sliced onion, sauté till the onion turns pink.
  • Add water, turmeric powder, lemon juice and green chillies slit into two. Bring it to boil and add rice. Cook for a minute and add prawns and coconut milk. Season with salt. Stir lightly.
  • Stir till rice absorbs all the water and then cover it with a lid and cook it on a slow fire till rice and prawns are fully cooked.
  • Prawn Biryani is ready to serve.

Preparation Time: 7 min
Cooking Time : 25 min
Standing Time : 5-8 mins
Yield : 4 (4 servings)

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Shrimp Biryani Recipe

Shrimp Biryani Ingredients:

Shrimp Biryani Recipe

  • 1 lb Shrimp shelled and deveined
  • 1 cup Basmati Rice
  • 1 Medium chopped Onion
  • 1″ Grated Ginger Piece
  • 2 cloves Crushed Garlic
  • 2 Green Chillies
  • 2/3 cup Grated Coconut
  • 2 tsp Garam Masala
  • 1 tbsp Lime Juice
  • 1 tbsp Cashewnuts and Raisins
  • 2 Bay Leaves
  • 1/4 cup Ghee or butter
  • 1 tsp Salt or to taste

How to make shrimp biryani:

  • Soak the rice in normal water for 20 minutes.
  • Make a fine paste of green chilies, garam masala, ginger, garlic, cashew nuts & coconut.
  • In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown.
  • Add the paste to the onions and stir for about 5 minutes.
  • Add the shrimps and 1/2 tsp salt. Mix well so that all the shrimps are coated with the cooked masala and cook on a low flame for 5 minutes Remove from heat and set aside.
  • In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown.
  • Add the rice and stir fry for about 10 minutes. Add the peas, 1/2 tsp salt and 2 cup of water.
  • Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame.
  • Preheat the oven to 300°F.
  • In a serving bowl mix the shrimps and rice together.
  • Cover the bowl with the aluminium foil. Put it in the oven for about 10 – 15 minutes.
  • When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins.
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