Shrimp Biryani Recipe – Authentic Indian Coconut Rice Delight

Last Updated on 4 months by Neha Deshmukh

Shrimp Biryani Recipe – Authentic Indian Coconut Rice Delight

Hey everyone! If you’re anything like me, biryani is basically happiness in a pot. And this Shrimp Biryani? It’s a special kind of happiness – fragrant, flavorful, and surprisingly easy to make. I first made this for a small family gathering, and it was an instant hit! It’s become a regular request, and I’m so excited to finally share it with you. Get ready for a coconut-infused delight that will transport your tastebuds straight to India!

Why You’ll Love This Recipe

This Shrimp Biryani isn’t just another rice dish. It’s a complete flavour experience! The tender shrimp, aromatic spices, and creamy coconut milk create a symphony of tastes. Plus, it’s relatively quick, especially when made in a pressure cooker. It’s perfect for a weeknight dinner or a festive occasion. Trust me, once you try this, you’ll be hooked!

Ingredients

Here’s what you’ll need to create this delicious Shrimp Biryani:

• 0.5 lb Shrimp, peeled and deveined
• 1 Tbsp Oil
• 2 Green Cardamom
• 2 Cloves
• 1 Bay Leaf
• 1 inch Cinnamon Stick
• 2 tbsp Ginger, Garlic & Green Chillies paste
• 0.5 cup Fried Onions (store-bought or homemade)
• 2 medium Tomatoes, chopped
• Salt to taste
• Red Chilli Powder to taste
• Handful of Mint Leaves, chopped
• 2 cups Coconut Milk (full-fat is best!)
• 1 cup Basmati Rice
• 1 Tbsp Clarified Butter/Ghee

Ingredient Notes

Let’s talk ingredients! A few things make this biryani truly special:

• Coconut Milk: Don’t skimp on the coconut milk! It’s the star of the show, lending a beautiful creaminess and subtle sweetness. Full-fat coconut milk gives the best flavour and texture.
• Basmati Rice: This long-grain rice is essential for biryani. It stays fluffy and separate, absorbing all those wonderful flavours. Make sure to wash it well before cooking to remove excess starch. (About 2-3 washes should do the trick!)
• Spice Blend: The combination of cinnamon, cardamom, cloves, and bay leaf creates that classic biryani aroma. Feel free to adjust the red chilli powder to your liking – we’ll talk more about that later!
• Shrimp: I prefer using medium-sized shrimp for this recipe. They cook quickly and evenly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pressure cooker over medium heat.
2. Add the cinnamon stick, bay leaf, green cardamom, and cloves. Sauté for about 30 seconds, until fragrant. This is where the magic begins!
3. Now, add the ginger-garlic-green chili paste and sauté for another 30 seconds. Keep stirring so it doesn’t burn.
4. Mix in the fried onions until well combined. The aroma should be amazing at this point!
5. Add the chopped tomatoes and shrimp. Stir thoroughly and cook for a couple of minutes, until the shrimp starts to change colour.
6. Season with red chili powder, salt, and chopped mint leaves. Mix well, ensuring everything is nicely coated.
7. Pour in the coconut milk and add the washed basmati rice. Combine all ingredients evenly, making sure the rice is submerged in the liquid.
8. Cover the pressure cooker and cook for 1 whistle. Once you hear the whistle, immediately turn off the heat (and remove from the electric stovetop if you have one!).
9. Allow the pressure to release naturally. This is important – don’t try to force it open!
10. Once the pressure has released, open the cooker and fluff the biryani gently with a fork.
11. Drizzle ghee over the biryani, cover, and let it rest for 5 minutes before serving. This allows the flavours to meld together beautifully.

Expert Tips

• Washing the Rice: Seriously, don’t skip washing the rice! It makes a huge difference in the final texture.
• Don’t Overcook the Shrimp: Shrimp cooks quickly, so keep a close eye on it. You want it to be pink and opaque, but not rubbery.
• Resting Time: That 5-minute resting period is crucial. It allows the steam to redistribute and the flavours to deepen.

Variations

• Vegan Adaptation: Swap the ghee for a vegan butter alternative or extra coconut oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your fried onions to ensure they haven’t been processed with any gluten-containing ingredients.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ½ teaspoon or omit it altogether.
  • Medium: Use 1 teaspoon of red chili powder.
  • Hot: Add 1 ½ – 2 teaspoons of red chili powder, or add a finely chopped green chili along with the paste.
• Festival Adaptations: This biryani is perfect for celebrations like Eid or Diwali. You can add a sprinkle of saffron strands for a touch of luxury during festive occasions.

Serving Suggestions

Serve this Shrimp Biryani hot with a side of raita (yogurt dip) and a simple salad. Papadums (Indian crispy wafers) are also a great accompaniment. My family loves it with a side of mango chutney!

Storage Instructions

Leftover Shrimp Biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

What type of shrimp is best for biryani?

Medium-sized shrimp work best, but you can use large shrimp if you prefer. Just adjust the cooking time accordingly.

Can I make this biryani without a pressure cooker?

Yes! You can cook it in a heavy-bottomed pot on the stovetop. It will take longer (about 45-60 minutes), and you’ll need to keep a close eye on it to prevent sticking.

How can I adjust the spice level of this shrimp biryani?

Easily! Just adjust the amount of red chili powder as mentioned in the variations section.

What is the best way to serve shrimp biryani?

Hot, with raita, salad, and papadums!

How long does shrimp biryani stay fresh?

Up to 3 days in the refrigerator in an airtight container.

Can I use a different type of rice instead of basmati?

While basmati is ideal, you can use other long-grain rice varieties. However, the texture might be slightly different.

What side dishes complement shrimp biryani well?

Raita, salad, mango chutney, and papadums are all excellent choices!