Shrimp Biryani Recipe

We can say with confidence that this hearty and fragrant shrimp biryani recipe will be worth a bookmark in your recipe collection. It could be just what you need for your next gathering.

In this recipe, warm and delicate flavors from the fresh herbs and spices are infused into both the shrimp and the basmati rice separately to create an aromatic and heart-warming dish. If you're looking for something that is suitable for family mealtimes and will keep everyone asking for more, you need to give it a try.

What Is Shrimp Biryani?

Shrimp biryani, also known as “jheenga” or “jhinga biryani” in India, is a spicy shrimp dish that's made by slow-cooking the spice-coated shrimp with fragrant basmati rice, yogurt, and a mix of fresh herbs.

This dish has gained popularity all around the world with a great diversity of variations per region. It's usually served with raita, naan, or a simple green salad of choice.

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If you’re interested in using shrimp in other Indian dishes, check out our Shrimp Tikka Masala Recipe.

Is This Recipe Healthy?

We believe the answer is yes.

One serving of this shrimp biryani has 493 calories, nearly a third of which comes from the shrimp.

Shrimp, like many other marine creatures, are packed with a generous amount of omega-3 fatty acids. They're also known as a great source of antioxidants and many vitamins and minerals, including calcium, potassium, selenium, and vitamin B12.

This would explain the many health benefits of eating shrimp regularly such as promotion of heart health, decreased cell damage, skin protection against sunlight, and wrinkle prevention. Being low in carbs and rich in protein, shrimp have also long been a go-to choice for weight-loss dieters.

The second main ingredient in today's recipe, basmati rice, is a staple in many Indian dishes.

Besides having a nutty, distinctly fragrant aroma, white basmati rice also provides a great source of soluble fiber. Its glycemic index also falls low on the scale (50-58), meaning one serving of basmati rice won't raise your blood sugar rapidly after eating, which is especially important if you have diabetes.

How to Prepare

In this shrimp biryani recipe, there are two separate processes for the two main ingredients: shrimp and basmati rice. Only at the final step, will we combine them in one skillet to allow all the flavors to meld together before portioning out to serving plates.

• Shrimp

For this recipe, we opted for medium-sized tail-on shrimp. That being said, if you like your shrimp with tails on go ahead; there are absolutely no fixed rules for shrimp in a biryani.

If frozen shrimp are used, be sure to thaw them well, then pat dry with a clean kitchen towel to get rid of any excess water.

One more thing to take into account is that shrimp cook quickly; 3 minutes of searing on medium heat is all they need. As long as they turn pink and curve into a C shape, you're good to go.

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• Basmati rice

A basic biryani recipe usually goes with long-grain basmati rice. Once cooked, basmati rice should be firm and fluffy, thereby soaking up the spices without becoming sticky.

Basmati rice gives a biryani its beautiful texture and appearance, and so sometimes the similar but more expensive Jeera Samba rice (Seeraga Samba rice) is a good option to go for. If you’re in the market for a premium quality rice brand, don’t hesitate to spend the extra pennies to get the best possible result.

To remove as much starchiness as possible, consider soaking the rice for about 30 minutes, then drain it well before cooking.

In this shrimp biryani recipe, we used a ratio of 1 part rice to 2 parts broth. We also flavored the rice with an aromatic spice mix of cumin, cinnamon, lime juice, turmeric, salt, ground black pepper, paprika, mustard, bay leaf, and star anise.

Next, we brought it to a low-simmer in the chicken broth until it had absorbed all the liquid and became fluffy and aromatic. All that was left to do was combine the rice with the cooked shrimp and garnish to serve.

How to Reheat

First, let the leftover portions thaw overnight in the fridge. On the day of serving, reheat them in the microwave or on the stovetop until warmed through.

Shrimp biryani doesn't stand multiple rounds of freezing and thawing. So once reheated, it should be finished within the day of serving for the best quality and taste.

What to Eat With Shrimp Biryani

Traditionally, shrimp biryani is served plain as-is or with a simple green salad on the side. But for today's recipe, we decided to create a mash-up of different cuisines by enjoying our main with scotch eggs and lemonade.

• Scotch eggs: A delicious, simple, healthy take on the British's beloved snack. The soft-boiled eggs are wrapped in seasoned ground meat and coated in breadcrumbs before being deep-fried. When you bite into these crunchy balls, you’ll get to enjoy many layers of different textures and flavors. They're also served with a creamy ketchup-mayo sauce as a dip.
• Lemonade: Our refreshing lemonade is super easy to make at home as it takes just 5 minutes to whip up a large pitcher for a whole crowd. This drink is the perfect choice to reset your palate after protein-rich meals while boosting your body’s vitamin intake.

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For Other Asian Shrimp Dishes, Check Out These Recipes!

• Hunan Shrimp Recipe
• Shrimp Mei Fun Recipe
• Moo Shu Shrimp Recipe
• Shrimp Chow Mein Recipe

Shrimp Biryani Recipe

5 from 1 vote

We can say with confidence that this hearty and fragrant shrimp biryani recipe will be worth a bookmark in your recipe collection. It could be just what you need for your next gathering.

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• cook TIME 30 mins
• prep TIME 10 mins
• total TIME 40 mins

• COURSE Main Course
• CUISINE Indian
• SERVINGS
  4

  servings
• CALORIES 493 kcal

INGREDIENTS

1x2x3x

• 13 oz raw shrimp (peeled, deveined, tails off, equals 24 oz whole)
• 4 oz onion (diced)
• 1 oz cashew (chopped into halves)
• 2 1/2 cup unsalted chicken broth
• 1 1/4 cup uncooked basmati rice
• 2 1/2 tbsp olive oil (divided)
• 1 tbsp garlic (minced)
• 1/2 tsp cumin
• 1 tsp cinnamon
• 1 star anise
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1 tsp lime juice
• 1/2 tsp ground black pepper
• 1 1/2 tsp traditional Dijon mustard
• 1 bay leaf
• 2 tbsp mint leaves (chopped)
• 2 tbsp scallions (chopped)

INSTRUCTIONS

Image instructions

1

In a cast-iron skillet, heat 1 tbsp olive oil over medium heat, add 1 tbsp minced garlic to sauté until fragrant (for about 30 seconds).

2

Add 13 oz peeled and deveined shrimp to sauté for 3 minutes until pink. Remove to a bowl and set aside.

3

Add 1 1/2 tbsp olive oil to the skillet. Sauté 4 oz diced onion for 2 minutes until soft and translucent.

4

Add the spice mix of 1/2 tsp cumin, 1 tsp cinnamon, 1 tsp lime juice, 1/2 tsp turmeric, 1/2 tsp salt, 1/2 tsp ground black pepper, 1 tsp paprika, and 1 1/2 tsp Dijon mustard to the skillet. Stir for 30 seconds.

5

Add 1 1/4 cup uncooked basmati rice. Stir and toss to coat with the spice mix.

6

Add 2 1/2 cup unsalted chicken broth.

7

Add 1 bay leaf and 1 star anise. Give it a quick stir.

8

Cover with a lid and bring it to a low simmer for 20 minutes.

9

Remove the lid. Return the cooked shrimp to the skillet with 2 tbsp chopped mint leaves, 1 oz chopped cashew, and 2 tbsp chopped scallions.

10

Portion out and serve hot with side dishes.

NUTRITION

Nutrition Facts

Shrimp Biryani Recipe

Amount Per Serving (1 serving)

Calories 493Calories from Fat 117

% Daily Value*

Fat 13g

20%

Saturated Fat 2g

13%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 274mg

91%

Sodium 571mg

25%

Potassium 722mg

21%

Carbohydrate 53g

18%

Fiber 3g

13%

Sugar 2g

2%

Protein 43g

86%

Vitamin A 391IU

8%

Vitamin C 5mg

6%

Calcium 151mg

15%

Iron 2mg

11%

* Percent Daily Values are based on a 2000 calorie diet.

Keywords: Shrimp Biryani, Shrimp Biryani recipe