Emirati Shrimp Biryani
A fragrant and flavorful biryani featuring succulent shrimp cooked with aromatic basmati rice, a medley of spices, and fresh herbs, showcasing a coastal influence in Emirati cuisine.
🧂 Ingredients
- 300 g Basmati rice(rinsed and soaked for 30 minutes)
- 400 g Shrimp(peeled and deveined)
- 2 medium Onion(thinly sliced)
- 2 medium Tomatoes(chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 slit Green chilies
- 100 g Yogurt
- 0.25 cup Coriander leaves(chopped)
- 0.25 cup Mint leaves(chopped)
- 2 tbsp Lemon juice
- 4 tbsp Ghee or oil
- 1 tbsp Whole spices(bay leaf, cardamom pods, cloves, cinnamon stick)
- 2 tsp Biryani masala powder
- 0.5 tsp Turmeric powder
- 1 tsp Red chili powder(or to taste)
- to taste Salt
- a pinch Saffron strands(soaked in 2 tbsp warm milk)
- as needed Water(for cooking rice)
👨🍳 Instructions
- 1
Heat ghee or oil in a heavy-bottomed pot over medium heat. Add the whole spices and sauté until fragrant.
- 2
Add the sliced onions and fry until golden brown. This will take about 10-12 minutes.
- 3
Add minced garlic and grated ginger, sauté for a minute until the raw smell disappears.
- 4
Stir in the chopped tomatoes and slit green chilies. Cook until tomatoes soften and oil starts to separate from the mixture.
- 5
Add biryani masala powder, turmeric powder, red chili powder, and salt. Cook for 2 minutes, stirring constantly.
- 6
In a separate bowl, mix the shrimp with yogurt, chopped coriander, mint leaves, and lemon juice. Marinate for at least 15 minutes.
- 7
Add the marinated shrimp mixture to the pot with the onion-tomato masala. Cook for 5-7 minutes until the shrimp is almost cooked through. Do not overcook.
- 8
Meanwhile, bring a large pot of salted water to a boil. Add the soaked basmati rice and cook until it is about 70% done (al dente). Drain the rice.
- 9
Layer the partially cooked rice over the shrimp mixture in the pot. Gently spread it evenly.
- 10
Drizzle the saffron-infused milk over the top layer of rice. You can also add a tablespoon of ghee on top.
- 11
Cover the pot tightly with a lid, and if necessary, seal the edges with dough to trap the steam. Cook on low heat for about 15-20 minutes, or until the rice is fully cooked and the flavors have melded.
- 12
Let the biryani rest for 5-10 minutes before gently fluffing it with a fork and serving.
💡 Pro Tips
- ✓Soaking the basmati rice is crucial for long, separate grains.
- ✓Do not overcook the shrimp in the masala, as it will cook further with the rice.
- ✓Ensure the pot is well-sealed during the steaming process to allow the rice to cook perfectly.
🔄 Variations
- Add fried onions (birista) on top before serving for extra flavor and texture.
- Include a few dried plums or raisins in the shrimp mixture for a hint of sweetness.