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.
Is Shrimp Biryani 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, cell damage and wrinkle prevention, and skin protection against sunlight. 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 will keep your blood sugar level stable, which is especially important if you have diabetes.
How to Prepare Shrimp Biryani
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.
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.
2. 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 completely absorbed all the liquid and become fluffy and aromatic. All that was left to do was combine the rice with the cooked shrimp and garnish to serve.
How to Make Biryani With Shrimp
In this recipe, warm and delicate flavors from the fresh herbs and spices are infused into both the shrimp and the basmati rice in turn. Here are all the steps you’ll need to take:
In a cast-iron skillet, sauté garlic in heated olive oil over medium heat until fragrant.
Sauté the shrimp until they turn pink. Remove to a bowl and set aside.
Sauté onion in olive oil until soft and translucent.
Add the spice mix to the skillet. Stir.
Add the basmati rice. Stir and toss to coat with the spice mix.
Add the chicken broth.
Add the bay leaf and star anise. Give it a quick stir.
Cover with a lid and bring it to a low simmer for 20 minutes.
Remove the lid. Return the cooked shrimp to the skillet with mint leaves, chopped cashew, and chopped scallions.
Portion out and serve hot with side dishes.
Can You Freeze Biryani?
Yes, of course.
You can store the leftover shrimp biryani in airtight containers or Ziploc bags and freeze them in portions for up to 2 months. Refrigerated, they will keep for up to 4 days.
How to Reheat Biryani
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.
|Shrimp Biryani||Main Dish||493||1.9 g||570 mg|
|Scotch Eggs||Side Dish||206||4.2 g||205 mg|
|Lemonade||Beverage||55||0.0 g||9 mg|
|Total||754||6.1 g||784 mg|
Other Savory Shrimp Recipes:
If you’re interested in shrimp, these healthy and delicious shrimp recipes may also tickle your fancy:
- Lemon Garlic Shrimp Recipe
- Teriyaki Shrimp Recipe
- Blackened Shrimp Recipe
- Shrimp Boil Recipe
- Shrimp Kabobs Recipe
Shrimp Biryani Recipe
- 13 oz raw shrimp peeled, deveined, tails off, equals 24 oz whole
- 2 1/2 tbsp olive oil divided
- 1 tbsp garlic minced
- 4 oz onion diced
- 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
- 1 1/2 tsp traditional Dijon mustard
- 1 1/4 cup uncooked basmati rice
- 2 1/2 cup unsalted chicken broth
- 1 bay leaf
- 1 star anise
- 2 tbsp mint leaves chopped
- 1 oz cashew chopped into halves
- 2 tbsp scallions chopped
- 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).
- Add 13 oz peeled and deveined shrimp to sauté for 3 minutes until pink. Remove to a bowl and set aside.
- Add 1 1/2 tbsp olive oil to the skillet. Sauté 4 oz diced onion for 2 minutes until soft and translucent.
- 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.
- Add 1 1/4 cup uncooked basmati rice. Stir and toss to coat with the spice mix.
- Add 2 1/2 cup unsalted chicken broth.
- Add 1 bay leaf and 1 star anise. Give it a quick stir.
- Cover with a lid and bring it to a low simmer for 20 minutes.
- 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.
- Portion out and serve hot with side dishes.