Shrimp Biryani is a spicy, delicate, and full-flavored dish made with fragrant basmati rice, shrimp that has been cooked just right, and caramelized onions. This is the best dish for lunch or dinner because it tastes warm from the fresh spices, turmeric, red chili powder, and onions cooked in ghee.
In May 2019, new photos, step-by-step recipe photos, and a video were added to this post from June 2017. [feast_advanced_jump_to].
I love making easy meals that my boys love that don’t take a lot of time or hard work. This easy Shrimp Biryani recipe, which my whole family loves, does not require any marination. The traditional Biryani recipe calls for more ingredients than this Instant Pot recipe. It makes a hearty one-pot meal that is ready in less than an hour and is great for busy weeknights.
Shrimp biryani is a popular rice dish that originates from the Indian subcontinent. It is a flavorful rice preparation made with shrimp, aromatic spices herbs and basmati rice. This delicious one-pot meal has become beloved around the world for its nuanced flavors and ease of preparation.
Overview of Shrimp Biryani
Shrimp biryani is prepared by cooking shrimp and fragrant basmati rice together with a blend of whole spices Some key features of this dish include
- The use of succulent shrimp as the star ingredient which adds lots of flavor.
- Basmati rice is used for its aromatic properties and ability to absorb flavors.
- A medley of whole spices like cloves, cardamom, cinnamon, bay leaves etc. provides a depth of flavor.
- Onions, tomatoes and herbs like cilantro and mint provide freshness.
- Spices like turmeric, cumin, coriander, chili powder add delightful heat and color.
- It is a one-pot dish so all the ingredients cook together infusing the rice with their flavors.
- There are many ways to put together a shrimp biryani but the end result is always aromatic, delicious and satisfying!
How Shrimp Biryani is Made
There are several ways to make shrimp biryani, but here is a quick overview of the general method
- The shrimp are marinated in a spice blend, turmeric, yogurt etc.
- Aromatic spices like cumin seeds are toasted in ghee.
- Onions are caramelized until golden brown.
- Spices like ginger, garlic, tomatoes are sautéed.
- The prepped shrimp and par-boiled basmati rice are layered in a pot.
- It is sealed and cooked either on the stove-top or pressure cooked.
- The flavors infuse into the rice and shrimp as it cooks until done.
- Once ready, it is garnished with cilantro and served hot!
Key Ingredients:
- Shrimp: Use fresh or frozen and thawed shrimp. Pat dry before using.
- Rice: Basmati rice is commonly used. It can be brown or white basmati.
- Spices: cumin, cinnamon, cardamom, cloves, bay leaves etc.
- Onions, tomatoes, herbs like cilantro and mint.
- Yogurt, ghee/oil for cooking.
Origins and History
Shrimp biryani traces its origins to the Indian subcontinent where biryanis have been popular for centuries. The word biryani comes from the Persian word “Birian” meaning fried or roasted. While there are many theories about its exact origins, some popular beliefs are:
- It was influenced by Persian and Arab traders and travelers who came to the Indian subcontinent.
- The cooking technique was brought to the region by Muslim travelers and royal cooks.
- It was invented in the royal kitchens of the Mughal emperors.
- The Hyderabadi biryani which uses shrimp is one of the most popular versions globally.
Over the centuries, biryani evolved across different regions of the subcontinent as local ingredients were incorporated giving rise to different styles and varieties. As it spread globally, local adaptations were made creating even more flavors of this iconic dish.
Different Types of Biryani
Here are some popular regional varieties:
- Hyderabadi – Uses shrimp or chicken along with sour yogurt, onions and saffron.
- Lucknowi – Uses mild spices and cooked in layers using the “dum pukht” method
- Calcutta – Cooked with potatoes and has a distinct mustard flavor.
- Thalassery – From Kerala and made with short-grain rice and chillies.
- Ambur – From Tamil Nadu known for its use of curd and lemon.
- Dindigul – From Dindigul, Tamil Nadu that uses a tiny variety of rice and spices.
Why is Shrimp Used?
Shrimp adds lots of flavor and texture to biryani. Some reasons why it works very well:
- Shrimp has a sweet, delicate seafood flavor that pairs excellently with the spices.
- It cooks quickly and evenly making it ideal for biryani.
- The size of the shrimp allows them to be well coated and infused with spices.
- It combines the taste of meat and seafood in one dish.
- Shrimp provides proteins and important nutrients like selenium, vitamin B12, zinc etc.
- The pink shrimp pieces contrast beautifully with the saffron-yellow rice.
Shrimp can be swapped for other proteins like chicken, goat, fish or lamb in biryani as well. But shrimp biryani remains one of the most popular versions both in India and globally.
Health Benefits
Shrimp biryani made in the traditional way using fresh ingredients and minimally processed foods offers many health benefits:
- High Protein – Shrimp provides lean protein that aids muscle growth and keeps you full.
- Low Calorie – Compared to other meats, shrimp is naturally low in calories.
- Rich in Nutrients – It provides important nutrients like zinc, iodine, iron, antioxidants, vitamin B12.
- Anti-Inflammatory – Spices like turmeric have anti-inflammatory properties.
- Probiotic – Yogurt provides gut-healthy probiotics.
- High Fiber – Basmati rice contributes fiber which improves digestion.
So shrimp biryani can be an excellent addition to a healthy diet when homemade and consumed in moderation. Be mindful of high sodium and oil content in restaurant versions.
How to Cook Shrimp Biryani
Follow this step-by-step method:
Prep
- Soak basmati rice for 15-20 minutes then drain.
- Marinate shrimp with spices, salt, turmeric etc.
- Prepare remaining ingredients – slice onions, grate ginger, garlic etc.
Cook
- Heat oil/ghee in a thick bottomed pot and add whole spices.
- Add onions and sauté until golden.
- Add ginger, garlic, tomatoes and sauté.
- Layer the prepped shrimp and rice in the pot and add water.
- Seal the pot and cook for 15-20 minutes either stove-top or pressure cooked.
- After cooked, garnish with cilantro and serve hot!
Pro tips:
- Use fresh spices and herbs for maximum flavor
- Cook onions until caramelized golden brown
- Ensure the rice is layered under the liquids for even cooking
- Fluff up the rice gently after cooking to separate the grains
How to Serve Shrimp Biryani
Shrimp biryani is usually served hot, fresh out of the pot, garnished with cilantro. Here are some popular serving suggestions:
- Serve with raita – Whisked yogurt with onions, tomatoes and spices. Helps balance the spices.
- Garnish with fried onions (birista) for added crunch.
- Serve with a simple salad like onion salad or cucumber raita.
- A wedge of lemon adds a nice zing and freshness to the dish.
- Pair with a protein side dish like chicken curry for a more complete meal.
- Accompany with pickled vegetables or papadum on the side.
Tips for Leftovers
- Store shrimp biryani in the refrigerator for 2-3 days in an airtight container.
- Reheat in the microwave in short 10-15 second bursts to retain texture.
- Add a little water or broth when reheating to prevent it from drying out.
- You can also freeze it in individual portions for longer shelf life.
- Thaw overnight in the refrigerator before reheating.
Common Questions
Is shrimp biryani spicy?
The spiciness depends on the amount and type of chili powder used. It can be made more mild or extra spicy as desired.
Can I make this dish vegetarian?
Yes, you can make a delicious vegetarian biryani by using vegetables like potatoes, carrots, beans etc. instead of shrimp.
Which rice is best for biryani?
Aromatic long-grain basmati rice is preferred, but you can also use other long-grain rices like jasmine or kalijira rice.
Is biryani gluten-free?
Yes, traditional shrimp biryani does not contain any gluten. Just ensure all the ingredients used are gluten-free.
Can I use frozen shrimp?
Yes, thawed frozen shrimp works very well for biryani. Ensure it is dried properly before using.
Is biryani healthy?
Shrimp biryani made at home using quality ingredients and minimally processed foods can be a healthy one-pot meal. Restaurant versions may be higher in fat, sodium and calories.
Final Thought
Spices used to make Shrimp Biryani
Biryani recipes from the past can have a lot of spices, but I like to make this dish with only a few. This lets the shrimp and basmati rice, which are the main ingredients, shine while completing a perfect balance of warm and earthy tastes.
- Kashmiri Red Chili—There are many types of dry red chilies used in Indian cooking, but I like Kashmiri red chili powder because it is mild and has a bright red color that adds natural food coloring and a smoky flavor. When you use other chiles instead of Kashmiri red chiles, watch out for how hot they are.
- Ground Turmeric: Ground turmeric is a bright, healing spice that gives Indian food a taste of pepper and wood and a deep golden color. It’s used in drinks, curries, stir-fried vegetables, and even face masks because it reduces inflammation.
- Cumin Seeds: Cumin gives this Biryani a meaty, warm, and earthy taste.
- Indian bay leaves come from the southern slopes of the Himalayas. They are also called Tej Patta in Hindi. They are an important part of many North Indian dishes, like Biryani.
- Black Pepper—Black peppercorns give food a strong smell, depth, and heat.
- Garam Masala is the most famous Indian spice blend. It gives food warmth and depth, and it goes perfectly with red chili for a hearty, fragrant taste. Here is my EASY Homemade garam masala recipe.
It is important to buy good-quality fresh shrimp. Wild-caught seafood usually is the best but can be expensive and hard to find. Most times, it is hard to tell how fresh shrimp we buy at grocery stores. Because of this, I like to buy frozen shrimp that were raised in a way that doesn’t harm the environment. They taste good, are easy to cook, and are easy to find. I recommend using extra-large shrimp for this biryani recipe.
Tips to make perfect Shrimp Biryani
- Pat dry the shrimp to avoid excess liquids
- Use fresh garam masala. Homemade garam masala works the best!
- With a tablespoon of water, deglaze the Instant Pot insert to get rid of any browned bits from cooking the onions. This will help the Instant Pot reach pressure and stop the “BURN” signal from going off.
- When you close the Instant Pot, make sure that all of the rice is under the liquids.
- The rice on top should look a little undercooked, but that’s okay. Just fluff up the top layer, and then use a silicone spatula to carefully mix the biryani.
- This recipe makes medium spicy Biryani. If you want it really spicy, add jalapeño or red chili powder.