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Shrimp/Prawns Biryani Recipe


1 lb Shrimp shelled and deveined 
1 cup Basmati Rice 
1 Medium chopped Onion 
1" Grated Ginger Piece 
2 cloves Crushed Garlic 
2 Green Chillies 
2/3 cup Grated Coconut 
2 tsp Garam Masala 
1 tbsp Lime Juice 
1 tbsp Cashewnuts and Raisins 
2 Bay Leaves 
1/4 cup Ghee or butter 
1 tsp Salt or to taste

How to make shrimp biryani:

  • Soak the rice in normal water for 20 minutes.
  • Make a fine paste of green chilies, garam masala, ginger, garlic, cashew nuts & coconut.
  • In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown.
  • Add the paste to the onions and stir for about 5 minutes.
  • Add the shrimps and 1/2 tsp salt. Mix well so that all the shrimps are coated with the cooked masala and cook on a low flame for 5 minutes Remove from heat and set aside.
  • In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown.
  • Add the rice and stir fry for about 10 minutes. Add the peas, 1/2 tsp salt and 2 cup of water.
  • Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame.
  • Preheat the oven to 300°F.
  • In a serving bowl mix the shrimps and rice together.
  • Cover the bowl with the aluminium foil. Put it in the oven for about 10 - 15 minutes.
  • When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins.