Growing up for us, chicken biryani was considered a special treat. The effort required to cook the dish was pretty lengthy for Indian cuisine but equally as satisfying! Biryani can take on slightly different flavor profiles depending on the state of origin. I particularly enjoy Hyderabadi style biryanis because of its spicier personality incorporating a vast spectrum of characters such as star anise, cinnamon, and cardamom. The cooking in unison of the meat (or in this case seafood) and rice creates a beautiful, aromatic, delight. I opted to modify my favorite chicken recipe to cook with shrimp. It is a simpler option if you do not have as much time to prepare a meal, but still long for the Indian delicacy. Enjoy my Shrimp Hyderbadi Biryani recipe below.
Prep time: 45 minutes
Cook time: 45 minutes
Yield: 4 servings
- 1 lb peeled and deveined shrimp
- 1 c greek yogurt
- 1/2 Tb turmeric
- 1 Tb garlic ginger paste
- 1/2 Tb dried fenugreek leaves
- 2 tsp cumin powder
- 1/2 tsp cardamom
- 1 tsp fennel seeds
- 2 sticks cinnamon
- 1 c rice
- 2 c water
- 3 bay leaves
- 1/4 tsp star anise powder
- 3 cloves
- 1 tsp cumin seeds
- 1/2 c chopped mint
- 1 large white onion
- Start by peeling, deveining, and rinsing shrimp. In a mixing bowl, add the shrimp and marinade (yogurt, turmeric, garlic ginger paste, fenugreek, cumin, cardamom, fennel seeds, and cinnamon). Let the shrimp soak in marinade for at least a half hour upto 10-12 hours if you have the time.
- While marinating, peel, slice, and deep fry an onion for garnish until dark golden color. Set aside for later use. You can also chop the mint ahead of time for garnish.
- Soak rice in a medium sized mixing bowl for 10 minutes and strain.
- In a large pot, add water and seasonings for biryani (bay leaves, star anise, cloves, and cumin seeds). Bring the water to a boil and add soaked rice into pot. Cook for about 4 minutes until half cooked and strain. Set aside the rice.
- Remove remaining seasonings from pot and add oil to the bottom- about 6-8 tbsp to cover the base well.
- Toss the shrimp marinade into pot and then layer the half cooked rice on top of it. Follow by sprinkling the chopped mint and fried onions as garnish.
- Seal with a lid and cook on medium heat for 12-15 minutes, lower heat and cook for an additional 10 minutes.
- Serve with a cucumber or mint raita on the side.
Indulge in half the time and try not to lick your plate clean,