Shrimp Biryani

Like seafood? Like biryani? Well, why not have the best of both worlds? A popular dish down South, especially in the Chettinad region, shrimp biryani is a spicy, pungent taste bud tickler that you need to try. Now.

Shrimp Biryani


  • Pre-heat oven to 350°F.
  • Wash the rice, soak it in cold water and keep aside.
  • Marinate the shrimp with salt and turmeric, and refrigerate.
  • Mix the ginger, garlic, coriander and chillies into a paste.
  • Heat the oil in a pan over medium heat.
  • Sauté the peppercorns, cinnamon stick, cloves, cardamom, and 1 bay leaf for 2 – 3 minutes. Add onions and half of the ginger paste and sauté for 2 minutes.
  • Add 3 cups of water and salt to the mixture and bring it to a boil.
  • Drain the rice and add it to the mixture along with butter and mint. Bring to a boil and bake in an oven for 20 minutes.
  • Heat some oil in a pan and sauté the remaining ginger paste and bay leaf for 1-2 minutes.
  • Add the shrimp and sauté for 2-3 minutes.
  • Top the rice with the shrimp and serve.


  • 2 cups Double Deer basmati rice
  • 1 pound medium sized shrimps (shells and veins removed)
  • 1 teaspoon salt
  • ½ teaspoon turmeric powder
  • 1 in ginger stick
  • 4 large garlic cloves
  • A bunch of coriander
  • 2 green chillies
  • 4 tablespoons vegetable oil
  • 1 teaspoon whole black peppercorns
  • 1.5 in cinnamon stick
  • ½ teaspoon cloves (whole)
  • 10 green cardamom pods (whole)
  • 2 bay leaves
  • 1 large yellow onion (chopped)
  • salt to taste
  • 2 tablespoons unsalted butter
  • Handful of mint leaves

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