shrimp biryani

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Paneer Biryani - Marathi Recipe

Basmati rice

Water

Cashew nuts

Dry sliced Onion

Curd

Green chilies

tsp Biryani masala

tsp Turmeric powder

Coriander powder

Salt

tsp Kasuri methi

Coriander leaves

Mint leaves

tsp Red chili powder

kg Paneer cubes

tsp Oil

tsp Ghee

Cumin seeds

Onion

Tomato

Slit Green chilies

Ginger-Garlic paste

Red chili powder

tap Ghee

3~4 Cloves

Black peppercorns

3~4 Bay leaves

Star anise

Cinnamon sticks

Black cardamom

Ghee

2~3 tsp Ghee

Saffron milk

Prawn biryani recipe made in dum style with basmati rice, spices and herbs. It turns out delicious and very flavorful. Serve prawn biryani with a raita or salan.

Prawn biryani (shrimp biryani)

basmati rice

bay leaf

green cardamoms

½ teaspoon shahi jeera ((optional))

shrimp or prawns ((cleaned))

ginger garlic paste

turmeric

½ teaspoon biryani masala

red chili powder

salt ((adjust

oil (or ghee)

bay leaf (or tej patta)

inch cinammon (or dalchini)

star anise

green cardamoms (or elaichi)

cloves

½ teaspoon shahi jeera (or cumin)

onion (sliced thinly)

tomato (deseeeded & chopped (optional))

coriander leaves (chopped finely)

mint leaves (or pudina chopped)

biryani masala

salt

curd ((yogurt) or coconut milk

Marinate prawns with ginger garlic paste, turmeric, biryani masala, red chilli powder &amp; salt. 

Keep it aside for 30 minutes.

Wash rice a few times and soak it for 30 minutes.&nbsp;

Bring 3 to 4 cups of water to a rolling boil along with bay leaf, cardamoms, shahi jeera, 1 tsp oil and salt.&nbsp;

Drain water and add it to the boiling water.&nbsp;

Cook it al dente but not mushy. It must be firm. Drain the rice to a colander.

Preparation for prawn biryani

Heat a pan with oil.&nbsp;Saute cloves, cinnamon, bayleaf, shahi jeera and star anise in hot oil.&nbsp;

Fry onions until light golden brown stirring often.&nbsp;

Next fry ginger garlic paste until the raw smell goes away.&nbsp;

Saute tomatoes and mint, coriander leaves in the same pan.

When the tomatoes turn mushy, add chili powder, biryani masala, salt and turmeric.&nbsp;

Cook until the oil begins to ooze out. Add the prawns and fry just for a minute for the ginger garlic paste to loose the raw flavor.

Pour curd or coconut milk and stir. Cook until the gravy thickens &amp; the prawns cook fully.&nbsp;

The prawns curl up to C shape when cooked. Do not over cook as they turn hard.&nbsp;

Tiger prawns take only 3 mins to cook. Taste your gravy and add more salt if needed.

Making graving for shrimp

Grease a pot for making biryani, add half of the rice to the pot. Level it evenly

Add the prawn garvy and level it. Add the rest of the rice.&nbsp;

Seal with a foil or tight lid and cook on a hot tawa or griddle for 20 minutes.&nbsp;

Allow prawn biryani to rest for 15 minutes. Serve with a raita.

How to make prawn biryani

Dainty and delightful, a biryani that will make you ask for more and more. My signature restaurant style layered prawns dum biryani recipe similar to the Hyderabadi version. It is super simple, easy and fragrant rice and shrimp dish that your entire family will thoroughly enjoy.

Prawn Biryani Recipe

500 g Prawns (cleaned and de-veined)

Yogurt (whisked well)

tbsp Kashmiri Red Chilli powder

Turmeric powder

Green Chillies

Fried Onions (birista)

tsp Garam Masala powder

tbsp Garlic Paste

¾ tbsp Ginger Paste

Cinnamon stick

Cardamom

Cloves

¼ tsp Mace (crushed)

¼ tsp Nutmeg (grated)

lemon

Onion (large sized, finely sliced)

Tomato (large sized, sliced)

coriander leaves (chopped)

tbsp mint leaves (chopped)

tbsp Oil

Long grain basmati rice (soaked

lemon juice

½ tsp Caraway Seeds (Shajeera)

onions

saffron (soaked in 2 tablespoons of water)

tbsp Ghee

In a large bowl, combine all the ingredients well. Add prawns, mix. Cover and allow it to marinade for 30 mins under refrigeration.

Marinating Prawn

Heat 3 tbsps of oil in heavy bottom pan. (we will slow cook the biryani in same pot, so choose the one with tight fitting lid).

Then, add sliced onions and fry until just starts picking up golden colour.

Add bay leaf and sliced tomatoes and sauté on high heat for another minute.

Then, add marinated prawns and and mix. Cook on high heat for minute and then low heat for 3 minutes. Do not add any water and do not over cook the prawns.

Add coriander leaves and mint leaves and mix.

Cooking The Prawn

In a large pot, add enough water. Add bay leaves, oil, lemon juice, shazeera and salt. Bring it to a boil.

Add rice and cook until the rice is 70% done.

Boiling Rice

Now, top the prawns with fried onions. When the rice is 70% done, using a large colander or slotted spoon take out the rice and layer it evenly over the prawns layer.

Sprinkle the melted ghee over the rice layer.

Sprinkle the saffron water and cover the pot with the tight fitting lid.

Place the pot over a high flame and cook for 5-7 minutes.

Place hot tava/griddle below the pot and keep it for Dum(slow cook) for another 10-12 minutes.

After 15 minutes, switch off the heat and leave as it is for 10 minutes.

After 10 minutes, open the lid, dish out yummy hot prawn biryani and serve with raita of your choice.

Layering The Prawn Biryani

Spicy and delicate, full-flavored meal, made with fragrant basmati rice and shrimp!

Instant Pot Shrimp Biryani Recipe

long grain basmati rice

water (for soaking)

ghee

cumin seeds

black peppercorns

bay leaves

onion

ginger (grated)

garlic (grated)

tomato (diced)

russet potato (cubed)

Kashmiri red chili powder

garam masala

extra large Shrimp (20 (frozen, no need to thaw))

water (for cooking)

cilantro

Rinse and soak the rice in water for 20 minutes. Drain the rice after 20 minutes.

Turn the Instant Pot to Sauté mode and heat ghee. Add cumin seeds, peppercorns and bay leaves. Sauté for 30 seconds.

Add onions and mix well. Cook covered with a glass lid on for 3-4 mins, until the onions are translucent and light golden in color.

Add ginger, garlic, tomatoes, potatoes, turmeric, red chili powder, garam masala and salt. Mix well.

Add shrimp, rice and water. Mix well, making sure all the rice is under the liquids.

Close Instant Pot lid with the pressure valve to sealing. Cook on Pressure cook(low pressure mode) for 4 mins followed by 3 minute natural pressure release. 

Garnish with fresh cilantro. Serve hot with raita and lime wedges.

https://content.jwplatform.com/videos/NrpLh2Iz.mp4

Shrimp Biryani is a spicy and delicate, full-flavored meal, made with fragrant basmati rice and shrimp. The warm flavors of fresh spices, turmeric, red chili powder, and the sweetness from onions cooked in ghee make this an ultimate dish for lunch or dinner!

Instant Pot shrimp biryani.mp4

Shrimp or prawn biryani is a delicious biryani made by cooking aromatic basmati rice with prawns or shrimp and spices. This restaurant-quality dish can be made easily in the Instant Pot!

Instant Pot Shrimp Biryani

shrimp

ghee (or use butter

onion (sliced thin)

tbsp ginger-garlic paste

raisins and cashews

green chillies (or use bird's eye chilies)

tomatoes (diced)

mint and coriander

turmeric powder

tsp garam masala (see notes)

coconut milk

water

salt (to season)

Soak the basmati rice in water for 30 minutes. After soaking, drain the water and rinse the rice before using it.

Turn the IP to &#039;Sauté&#039; mode. Add the ghee, followed by the sliced red onions. Sauté until the onions begin to brown.

Add the ginger-garlic paste, followed by the raisins and cashews, green chillies, bay leaves, chopped tomato, fresh mint and coriander.

Sauté until the tomatoes release their moisture and start to soften (around 1 minute).

Add the red chili powder, turmeric and garam masala and stir to combine with the rest of the ingredients.

Important: Deglaze your Instant Pot with a tablespoon of water, to make sure there is no residue sticking to the bottom of the pot. Any residue will trigger the Burn error.

Add the basmati rice. Give it a good stir to combine.

Add the coconut milk and mix well.

Add 1 ¾ cups water and mix well.

Add the shrimp, followed by the salt and mix well to combine.

Put on the lid of the IP, and with the valve in &#039;sealing&#039; position, switch to &#039;Manual&#039; mode, in &#039;High&#039; setting. Set the time for 5 minutes.

Let the biryani pressure cook, and let the steam release naturally (do not open the valve to release steam, let the vent go down on its own) for 10 minutes. Then, lift the vent to release any residual steam.

Open the lid of the IP and gently fluff up the biryani with a fork.

Serve with a garnish of coriander, wedges of lemon, and raita (spiced yogurt) on the side. You can also serve the biryani with Indian pickle or green chutney.

Serving Suggestion

https://mediavine-res.cloudinary.com/video/upload/t_original/v1610982746/kdltgqiqlpfn4castaow.mp4

Instant Pot Shrimp biryani (or prawn biryani) is a delicious one-pot biryani made with long-grained aromatic basmati rice layered with prawns. A delicious meal that can be made in under 30 minutes!

Shrimp Biryani

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Top Tags

Paneer Biryani - Marathi Recipe

Prawn biryani (shrimp biryani)

Prawn Biryani Recipe

Instant Pot Shrimp Biryani Recipe

Instant Pot Shrimp Biryani

Top 5 shrimp biryani recipes from across the web

The most viewed shrimp biryani recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Paneer Biryani - Marathi Recipe

Prawn biryani (shrimp biryani)

Prawn Biryani Recipe

Instant Pot Shrimp Biryani Recipe

Instant Pot Shrimp Biryani

The most viewed shrimp biryani recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine