Shrimp Biryani

By on September 3, 2011

 Shrimp Biryani


  • 1 pound (½ kilogram) of Shrimps (Prawns) (shelled & de-veined)
  • 1 cup of Basmati Rice (long grain)(soaked in water for 20 minutes)
  • 2 medium Onions (chopped)
  • ½ pound of Peas
  • 1-inch piece of Ginger (Adrak) (grated)
  • 2 cloves of Garlic (Lehsan) (crushed)
  • 2 Green Chillies (Hari Mirch)
  • 2-3 cups of Coconut (Khopra) (grated) (optional)
  • 2 tsp. Garam Masala Powder
  • 1 tbsp. Lime Juice
  • 1 tbsp. Cashew Nuts (Kaajoo) (optional)
  • 1 tbsp. Raisins (Kishmish) (optional)
  • 2 Bay Leaves (Tezz Patta)
  • ¼ cup Clarified Butter (Ghee) or Cooking Oil
  • Salt (to taste)


  • Preheat the oven to 300°F. Grind the ginger, garlic, green chilies, garam masala , cashew nuts & coconut to make a paste.
  • Heat 3 tablespoons of oil or ghee in a pan and add half of the onions and fry until golden brown. Add the ground paste and stir fry for about 5 minutes.
  • Add the shrimp and ½ teaspoon salt. Mix well until all the shrimps are coated with masala and cook for 5 minutes over low heat. Remove from heat and set aside.
  • Take another pan and heat 2 tablespoons of oil or ghee and fry the bay leaves & the rest of the onions and fry until the onions are golden brown. Add the rice and stir fry until the rice becomes translucent (about 10 minutes).
  • Add the peas, ½ tsp salt and 2 cup of water. Cover the pan and cook over low heat for 15 minutes or until the rice is almost done.
  • Mix the rice and shrimp together and transfer it to a casserole. Cover with aluminum foil and bake for 10-15 minutes at 300°F.
  • Sprinkle with lime juice and garnish with fried cashews and raisins.