Shrimp Biriyani Recipe – Kerala Style

1 Hour

medium

6 - 8 Servings

Indulge in the rich, aromatic flavors of Shrimp Biryani, a classic seafood twist on the traditional biryani. This recipe, inspired by Kerala cuisine, brings together succulent shrimp, fragrant basmati rice, and a blend of whole spices, creating a dish that’s bursting with layers of taste and texture. The secret lies in slow-cooked flavors, homemade shrimp stock, and a unique dum (steam) cooking process that locks in all the deliciousness. This shrimp biryani recipe stands out with its use of pandan leaves, which add an irresistible aroma, and a careful balance of spices like bay leaves, cardamom, black pepper, cloves, nutmeg, cinnamon, and star anise. The dish is further enriched with caramelized onions, raisins, and cashews, giving it a slight sweetness that perfectly complements the bold flavors of the shrimp and spices. The preparation involves marinating the shrimp with turmeric, garlic salt, and yogurt, then layering it with partially cooked rice, fresh herbs, and fried onions in a heavy-bottomed pot for dum cooking. The result? Each bite delivers perfectly spiced, tender shrimp and fluffy rice infused with deep, savory flavors. Perfect for special occasions, family dinners, or festive gatherings, this easy yet flavorful shrimp biryani is sure to impress. Serve it with a side of raita (yogurt salad) and lime pickle for an authentic experience. Follow this step-by-step guide and bring the magic of restaurant-style biryani to your home kitchen!

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Ingredients

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1 Handful of Crushed Garlic
5 Sliced Onions
Coconut Oil
Ghee or Butter
1 Index Sized Crushed Ginger
8 Crushed Green Chilies
2 Chopped Tomatoes
1 Tsp Turmeric Powder
1 Tsp Coriander Powder
1 Tbsp Garam Masala
Salt To Taste
Papper As Desired
Cashews For Garnish
5 Cups Long-Grain Basmati Rice
4 Cups Water
2 Cups Homemade Shrimp Stock
Lemon Juice
Raisins For Garnish
Fried Onions For Garnish

Directions

1.
Prepare the Shrimp Stock: Boil shrimp heads with whole spices, ginger, garlic, and herbs for 1-2 hours. Strain and set aside.
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2.
Marinate the Shrimp: Mix shrimp with turmeric, garlic salt, and yogurt. Let it rest for 15 minutes.
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3.
Cook the Rice: Boil water with whole spices, shrimp stock, and lemon juice. Add washed basmati rice and cook until 75% done. Set aside.
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4.
Prepare Garnish: Fry cashews and raisins in coconut oil and ghee. Remove and set aside.
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5.
Caramelize Onions: Fry sliced onions until golden brown. Set aside.
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6.
Prepare the Masala: In a pot, heat oil and ghee, then sauté crushed garlic, ginger, green chilies, curry leaves, and onions.
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7.
Add Tomatoes & Spices: Stir in chopped tomatoes, turmeric, coriander powder, and garam masala. Let it cook.
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8.
Cook the Shrimp: Add marinated shrimp to the masala, cook briefly, then layer with cooked rice, fried onions, fresh cilantro, mint, and pandan leaves.
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9.
Dum Cooking: Seal the pot and cook on low heat for 20 minutes.
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10.
Serve: Gently mix and serve with raita and lime pickle.
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