Shrimp Biryani Recipe – Authentic Indian Rice with Potatoes & Spices

Last Updated on 4 months by Neha Deshmukh

Shrimp Biryani Recipe – Authentic Indian Rice With Potatoes & Spices

Hey everyone! If you’re anything like me, the aroma of a good biryani instantly transports you to a happy place. Today, I’m sharing my go-to Shrimp Biryani recipe – a flavorful, aromatic dish that’s surprisingly achievable at home. It’s a little bit of effort, but trust me, every single bite is so worth it. I first made this for a family gathering and it was a huge hit – now everyone requests it!

Why You’ll Love This Recipe

This Shrimp Biryani isn’t just a meal; it’s an experience. It’s a beautiful blend of fragrant rice, succulent shrimp, tender potatoes, and a symphony of spices. It’s comforting, celebratory, and perfect for a weekend feast. Plus, it’s a fantastic way to impress your friends and family with your Indian cooking skills!

Ingredients

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

• 1.5 cup white basmati rice (about 225g)
• 2 handfuls of shrimp (approximately 250-300g)
• 2 medium potatoes, peeled and sliced
• 1 medium tomato, chopped (about 150g)
• 1 medium red onion, thinly sliced
• 3 garlic cloves, minced
• 1 inch ginger, grated
• 0.25 cup cilantro, chopped (about 25g)
• 0.5 cup mint leaves, chopped (about 50g)
• 2 tablespoons ghee (about 30ml)
• 3 cups water (720ml)
• 1 cinnamon stick
• 2 star anise
• 3 tej pata (bay leaves)
• 3 green cardamom pods
• 2 teaspoons garam masala powder
• 1 teaspoon chili powder (adjust to taste)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Basmati Rice: Choosing the Right Grain

Basmati rice is key for biryani. Look for aged basmati – it’s longer, fluffier, and less likely to become sticky. I prefer the extra-long grain variety.

Shrimp: Fresh vs. Frozen & Sizing

Fresh shrimp is always best if you can get it! But frozen shrimp works perfectly well too – just make sure it’s fully thawed and patted dry. Medium-sized shrimp (around 31-40 count per pound) are ideal, but you can use larger ones if you prefer.

Ghee: The Flavor Foundation

Ghee (clarified butter) adds a richness and aroma that’s simply unmatched. If you don’t have ghee, you can substitute with vegetable oil, but the flavor won’t be quite the same.

Whole Spices: Cinnamon, Star Anise, Cardamom & Bay Leaves – Their Significance

These whole spices are the heart of biryani’s fragrance. Don’t skip them! Toasting them lightly releases their essential oils, creating a deeper, more complex flavor. Tej Patta (bay leaves) are slightly different than regular bay leaves – they have a more cinnamon-like aroma.

Potatoes: Regional Variations & Best Types for Biryani

Potatoes in biryani? Absolutely! They add a lovely texture and absorb all those wonderful flavors. I like using Yukon Gold or red potatoes – they hold their shape well. Some regions in India omit potatoes altogether, so feel free to adjust to your preference.

Garam Masala: Homemade vs. Store-Bought

Garam masala is a blend of ground spices. You can buy a good quality store-bought blend, or make your own for an even more authentic flavor. I sometimes make a big batch and store it in an airtight container.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Shrimp: In a bowl, combine the shrimp with salt and 1 tsp of garam masala. Let it sit for about 15 minutes. This helps the shrimp absorb flavor and stay tender.
2. Soak the Rice: While the shrimp marinates, soak the basmati rice in water for 15 minutes. This helps the grains cook evenly and become fluffy.
3. Toast the Spices: Heat 1 tsp of ghee in a heavy-bottomed pot or Dutch oven. Add the cinnamon stick, star anise, cardamom pods, and bay leaves. Toast for about a minute, until fragrant.
4. Sauté the Shrimp: Add the marinated shrimp to the pot and sauté for 5 minutes, until pink and partially cooked. Remove the shrimp and set aside.
5. Build the Flavor Base: Add the remaining ghee to the pot. Add the sliced onions and cook until golden brown. Then, add the minced garlic and grated ginger and cook for another minute until fragrant.
6. Cook the Potatoes & Tomatoes: Add the potato slices and cook for 2 minutes. Then, add the chopped tomatoes, chili powder, and the remaining garam masala. Sauté for a few minutes until the tomatoes soften and the spices are well combined.
7. Layer in the Rice & Mint: Drain the soaked rice and add it to the pot, along with the chopped mint leaves. Gently mix everything together.
8. Simmer to Perfection: Pour in the water and bring to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15 minutes, or until the water is absorbed and the rice is cooked through.
9. Fold in the Shrimp & Rest: Gently fold the cooked shrimp into the rice. Cover the pot again and let it rest for 10 minutes. This allows the flavors to meld together.
10. Fluff & Serve: Fluff the rice with a fork, garnish with chopped cilantro, and serve hot with yogurt or a side salad.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Shrimp Biryani:

Achieving Fluffy Rice

Don’t overcook the rice! The resting time is crucial for allowing the steam to finish cooking the grains.

Marinating the Shrimp for Maximum Flavor

Don’t skip the marination! It makes a huge difference in the shrimp’s flavor and texture.

Layering Flavors with Whole Spices

Toasting the whole spices is a game-changer. It unlocks their aroma and adds depth to the biryani.

Avoiding a Mushy Biryani

Use the correct rice-to-water ratio and avoid lifting the lid during the simmering process.

The Importance of Resting Time

Seriously, don’t skip the resting time! It allows the flavors to meld and the rice to finish cooking.

Variations

Want to switch things up? Here are a few ideas:

Vegan Shrimp Biryani (Using Plant-Based Shrimp)

Substitute the shrimp with plant-based shrimp alternatives for a delicious vegan version.

Gluten-Free Shrimp Biryani

This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-containing ingredients.

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the amount of chili powder to your liking. Start with ½ teaspoon for mild, 1 teaspoon for medium, and 1.5-2 teaspoons for hot.

Festival Adaptations (Eid, Diwali)

Biryani is a staple for festive occasions! You can add a sprinkle of saffron strands for a more luxurious touch during celebrations.

Regional Variations (Coastal, Hyderabadi)

Coastal biryanis often include coconut milk, while Hyderabadi biryani is known for its kacha (raw) method of cooking, where the meat and rice are layered and cooked together.

Serving Suggestions

Biryani is a complete meal in itself, but it’s even better with some accompaniments! I love serving it with:

• Raita: A cooling yogurt dip.
• Salad: A simple cucumber and tomato salad.
• Pickles: Indian pickles add a tangy kick.

Storage Instructions

Leftover 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

Got questions? I’ve got answers!

What type of rice is best for biryani?

Basmati rice is the gold standard for biryani. Look for aged, extra-long grain basmati for the best results.

Can I use frozen shrimp in this recipe?

Absolutely! Just make sure it’s fully thawed and patted dry before marinating.

How can I adjust the spice level of this biryani?

Adjust the amount of chili powder to your liking.

What is the purpose of soaking the rice before cooking?

Soaking the rice helps it cook evenly and become fluffy.

Can this biryani be made ahead of time?

You can prepare the ingredients ahead of time, but it’s best to cook the biryani just before serving.

How do I prevent the shrimp from becoming overcooked?

Partially cook the shrimp before adding it to the rice, and don’t overcook it during the final simmering stage.

What is Tej Patta and where can I find it?

Tej Patta (bay leaves) are available at most Indian grocery stores. They have a slightly different aroma than regular bay leaves.

Enjoy making this Shrimp Biryani! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!