Shrimp Biryani

Shrimp Biryani, an all in one dish that packs flavor and texture. However, what really captivates you is the aroma of this meal. Exotic spices with a bit of heat. Craving some Indian food? Why not try a biryani tonight!

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Shrimp Biryani, There is nothing like the smell of coriander, curry, masala and so much more  wafting in the house. It always reminds me of joy and peacefulness. This dish has all you need for a meal, more so it is just plain delicious. Your taste buds will be dancing!

Inspiration

To tell you the truth, I had not tried Biryani until about a year ago. It was a company potluck and one of my co-workers brought this dish to share. I was enthralled first by the aroma coming off the plate, followed by all those luxurious tantalizing spices that my tongue savored in each bite. As expected, being a foodie and all, I asked her for the recipe and the rest my friends is history!

Types of Biryani

There are many types of Biryani and I am sure it is like Italy, each region has a special way of preparing it. I look at it as an artist. Likewise, as each artist has their medium and style they use, similar is cooking and what spice, utensils, and preparation we use as cooks. All in all, it is all good, furthermore especially eating wonderful food, because it is so so good! 

The most popular in my opinion is the Chicken Biryani, however, you will find variations with lamb, even mutton. Today I decided to use shrimp and I am so excited to share and cook this Shrimp Biryani!

Here are the  ingredients:

• wild-caught shrimp
• brown Basmati Rice
• potatoes
• green pepper
• onions
• garlic
• ginger
• sour cream
• lemon juice
• mixed color cherry tomatoes
• peanut oil
• Sindhi Biryani Masala

What is masala?

Well, whenever you hear masala, it means a blend of spices for cooking. As in Biryanis, likewise, there are many types of masalas like Garum Masala, Tikka Masala, each unique to the dishes they are cooked with. To me, there is nothing like making the paste in the pan with all those spices. I always smile when my sense of smell is heightened in such an enlightened way!

Steps to making a Biryani

First things first,  we need to soak the rice submerged in water in a bowl. Also, we need to place the shrimp in a mixture of lemon and sour cream. Usually, yogurt is used but I did not have any so I substituted the sour cream. Secondly, it is time to get the onions, green chilies, peppers, ginger garlic paste, and potatoes sautéing in a pan, cook until potatoes are cooked. I used a wok, however, you can use whatever you have. Preferably a deeper pan as we are going to cook everything all together.

Time to spice things up!

Next, time to add the chopped tomatoes and finally the masala. I used a store-bought Sindhi Biryani Masala blend, however, if you want to make your own, you can. In this blend, there is ground coriander, turmeric, dried plums, mango, mint, cumin, nutmeg, mace, black pepper, and green coriander pods. Get ready once this spice blend hits the pan the aromas are going to fly. A quick stir to get all the veggies coated and also to form a paste with the masala.

At this point, I added some clear vegetable broth to create a bit of sauce. You can taste now and add salt as needed to your taste.  Finally in goes about 2 ½ cups broth or water. I used vegetable broth again. It is important not to add the shrimp right away as it cooks relatively quickly. You want to do this at the very end just before place the rice into the pan with everything else.

Where's the rice?

While the veggies are cooking, I drained and washed the rice I placed it in a pot and added water, a pinch of salt, and cooked it about 70 percent. Right about the time, there is still water in the pot. Next, place the shrimp into the veggie mix and add the rice water and all. Stir well, cover, and let cook on low until rice is fully cooked. You may need to add water or broth, just check it from time to time.

Final Touches!

Once everything is cooked up, we need to fluff up that rice and plate this wonderful Shrimp Biryani!   I always say this but I will say it again.  Smell vision would be an amazing thing, especially if you could smell the spices in this dish! Coriander, turmeric, cumin,  all very lovely and I can't wait to taste it. Oh, but wait, we need some garnish. Nothing like some fresh chopped cilantro to seal the deal. Some people don't like it, however, you could use fresh parsley.

Let's have a taste!

Okay,  wow, there is a bit of spice, however not in that burning tingling on the tongue sensation. It is nice, subtle yet pronounced, and not too overpowering that I cannot distinguish all the ingredients. The brown Basmati rice is so nutty and love that toothy texture. The shrimp is perfect, juicy, tender, aromatic, and luscious on the tongue, and likewise, the peppers, sweetness of the onions, and those potatoes are just comfort to my soul. 

I love this Shrimp Biryani dish, it is an all in one meal. Furthermore, perfect for adding some spice to your weekday meal plan. Don't be scared to try new things. Life is always about learning, sharing, and living, and you can't live without food! Plus it is just too good! Lol

Enjoy!

Shrimp Biryani

★★★★★

5 from 9 reviews

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Shrimp Biryani. There is nothing like the smell of coriander, curry, masala and so much more wafting in the house. It always reminds me of joy and peacefulness. This dish has all you need for a meal, more so it is just plain delicious. Your taste buds will be dancing!

• Total Time: 1 hour 20 minutes
• Yield: serves 4-6 people 1x

Ingredients

Scale 1x2x3x

Shrimp:

• 400 g Argentinian wild-caught shrimp (or any shrimp you can find)
• 2 Tbsp sour cream ( or plain Greek yogurt)
• ¼ lemon squeezed

Veggies:

• 2 Tbsp peanut oil
• 1 medium yellow onion chopped
• A small fresh green chili cored seeded and chopped fine
• 1 Tbsp each minced garlic and ginger
• 250 g yellow potato peeped and diced
• A small green pepper cored seeded and diced
• 12 multi-colored cherry tomatoes chopped (or just red ones)
• 1 ½ Tbsp Sindhi Biryani Masala spice
• 3 cups vegetable broth

Rice:

• 250 grams Brown Basmati rice
• Pinch of salt
• Couple drops sesame oil
• 1 ½ cups water

Instructions

Shrimp:

1. Peel shrimp and devein. In a bowl mix sour cream and lemon juice, then place shrimp in and toss so shrimp is well coated. Cover and set aside for 30 minutes.

Rice:

1. In a bowl toss rice in and cover with cold water. Cover and let soak for 20 minutes.

Veggies:

1. In a large wok or deep pan heat up the oil. Toss in chopped onions,  minced green chilis, diced green peppers, and diced potatoes. sauté until potatoes are almost fork-tender. About 15 minutes.
2. Add in chopped tomatoes stir then sprinkle in Sindhi Biryani Masala. Add 2-3 spoonfuls of vegetable broth. Stir well so the veggies get coated and the spices begin to form a paste.
3. Add 2 cups of broth, cover, and let simmer for 10 minutes.

Rice:

1. While veggies are simmering, rinse the rice well and place in a pot with 1 ½ cup water and a pinch of salt. Add in a few drops of sesame oil. Stir cover and bring to a bowl. Once boiling turn heat to a low and keep covered. Cook for about 15 minutes.

Veggies and Rice:

1. At this point add the rice water and all to the pan with the veggies. Stir well so rice and veggies are well incorporated. Season with salt to taste Add a bit more water cover and cook for another 5 minutes. Add shrimp stir cover and cook for another 10 minutes or until rice and shrimp are cooked.

Plating:

1. Scoop a good portion of the Biryani into a dish. Garnish with fresh chopped cilantro or fresh chopped coriander.
2. Ready to serve.

Enjoy!

Notes

The Biryani can be done with chicken, lamb or even tofu or mutton. Just be aware of cooking times.

We used brown basmati rice but you can use the white variety.

• Author: Loreto
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Main
• Method: Stove top
• Cuisine: Indian

Keywords: Biryani, masala, Indian cuisine, one pot meal, cumin, turmeric,, coriander, basmati rice, green chilis,

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Loreto

When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.