**Shrimp Biryani: A Culinary Journey to the Depths of Flavor**
Shrimp biryani, a symphony of flavors and textures, is a delectable dish that tantalizes the taste buds with its exquisite blend of aromatic spices, succulent shrimp, and fluffy basmati rice. This culinary masterpiece, hailing from the vibrant streets of India, embodies the essence of a rich culinary tradition. As you embark on this culinary journey, you'll discover a treasure trove of recipes that unveil the secrets behind this beloved dish. From the classic Hyderabadi shrimp biryani, known for its fiery heat and vibrant colors, to the milder yet equally flavorful North Indian shrimp biryani, each recipe promises a unique gustatory experience. Dive into the aromatic depths of biryani, where the delicate sweetness of shrimp intertwines with the warmth of spices, creating a harmonious balance that will leave you craving for more.
INSTANT POT INDIAN SHRIMP BIRYANI
The multi-cooker makes this dish an easy clean-up -- the shrimp and spices are first sauteed in the pot, then the rice is cooked using the pressure-cook function. The result is a super-quick, flavor-packed dinner that's perfect for a weeknight.
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Mix the yogurt with the mint and cilantro in a small bowl until well combined. Cover and refrigerate until ready to use.
- Toss the shrimp with 1/4 teaspoon of the curry powder, 1 teaspoon salt and a few grinds of black pepper. Turn a 6-quart Instant Pot® to the saute setting (see Cook's Note) and add 4 tablespoons of the butter. When melted, add half of the shrimp and cook, tossing once or twice, until the shrimp are just turning orange and starting to brown but are not completely cooked, 3 to 4 minutes; transfer to a plate. Repeat with the remaining shrimp. Set aside.
- Melt the remaining 2 tablespoons butter. Add the onions and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the ginger, turmeric, paprika, garlic and remaining 1 teaspoon curry powder and cook until the garlic and ginger are softened and the spices are fragrant, 1 to 2 minutes. Add the rice, 1 1/2 cups water, 2 teaspoons salt and a few grinds of black pepper and stir to combine.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 3 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being care of any remaining steam, unlock and remove the lid. Add the shrimp to the pot and stir to combine with the rice. Turn the pot to the normal saute setting and put on the lid. Let the shrimp cook until completely opaque throughout, 1 to 2 minutes. Serve in bowls with a dollop of herbed yogurt.
CURRIED SHRIMP BIRYANI
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put a rimmed baking sheet in the upper third of the oven; preheat to 475 degrees F. Add the shallots, drizzle with 1 tablespoon melted butter and season with salt; spread in a single layer. Roast until softened and starting to brown, 5 to 7 minutes.
- Meanwhile, butterfly the shrimp: Peel the shrimp; make a deep cut down the center of the shrimp's back from head to tail without cutting all the way through. Remove the vein with the tip of the knife. Open the shrimp along the cut so it lies flat. Transfer to a large bowl.
- Combine the remaining 5 tablespoons melted butter, the ginger, garlic, curry powder and garam masala in a separate large bowl. Add 2 tablespoons of the spice butter to the shrimp; add the paprika, season with salt and toss. Add the rice, 1 teaspoon salt and 1/2 cup herbs to the remaining spice butter; toss.
- Add the shrimp to the baking sheet with the shallots and spread in a single layer. Top with the rice mixture in an even layer and drizzle with 1/4 cup water. Cover the pan tightly with foil and bake until the rice is hot and the shrimp are cooked through, 16 to 18 minutes.
- Stir the shrimp and rice together with a fork. Season with salt and stir in the remaining 1/2 cup herbs. Top each serving with yogurt and cashews.
PRESSURE COOKER SHRIMP BIRYANI
The key to cooking shrimp biryani in an electric pressure cooker is to buy jumbo shrimp, which won't overcook in the amount of time it takes to cook the rice. This version, from Chandra Ram's "The Complete Indian Instant Pot Cookbook," is bright with ginger root, fresh curry leaves and plenty of lime juice. Kashmiri chile is a very mild red chile powder that can be found in Indian markets, but if you can't get it, substitute three parts sweet paprika and one part cayenne. And if you can't get the fresh curry leaves, simply leave them out. The dish won't be quite as fragrant, but will still be delicious.
Provided by Melissa Clark
Categories dinner, weekday, grains and rice, seafood, main course
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place the rice in a bowl and cover with 2 cups water. Let stand for 20 minutes, then drain and rinse.
- Heat oil in the pot of an electric pressure cooker with the sauté function set on high, until oil is shimmering. Add onion; cook for about 4 minutes, until softened. Stir in Serrano chile, ginger, garlic, salt, chile powder, turmeric, paprika and curry leaves; cook for about 1 minute, until fragrant.
- Stir in boiling water; using a wooden spoon, stir, scraping up any browned bits on the bottom of the pot. Stir in soaked rice, shrimp and tomatoes (with juice).
- Secure the lid and cook on high pressure for 3 minutes. Quick-release the pressure, stir lime juice into the rice, then cover the pressure cooker with a kitchen towel and let it sit for 5 minutes.
- Give rice a stir, then taste and add more salt, if needed. Transfer to a platter, garnish with cilantro and serve with lime wedges on the side.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 2 grams, Carbohydrate 57 grams, Fat 4 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 781 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN OR SHRIMP BIRYANI
Make and share this Chicken or Shrimp Biryani recipe from Food.com.
Provided by Dreamer in Ontario
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rinse rice and place in medium bowl; add enough cold water to cover rice and let stand 10 minute.
- While rice is soaking, heat oil in large nonstick skillet on medium-high heat; add cumin seed; cook and stir 30 sec.
- Stir in onions, garlic and ginger; cook 5 minute or until crisp-tender, stirring constantly.
- If using chicken add now; cook and stir 2 minute (If using shrimp, add at the same time as you add the rice).
- Drain rice and add to chicken mixture with remaining ingredients; mix well; cover; bring to boil.
- Simmer on medium-low heat 25 minutes, add peas and cook another 5 minutes or until rice is tender and liquid is absorbed (some rice cooks more quickly to be sure you don't overcook).
- Remove from heat; let stand 5 minute.
Nutrition Facts : Calories 332.2, Fat 7.1, SaturatedFat 1.3, Cholesterol 36.3, Sodium 353.2, Carbohydrate 46.1, Fiber 4.5, Sugar 4.3, Protein 20.3
SHRIMP BIRYANI
Steps:
- 1) Preheat the oven to 300°F. Pulse the ginger, garlic, green chilies, garam masala, roma tomato, coconut & 1 tbsp. of cashew nuts in a food processor to make a paste. 2) Heat 3 tablespoons of oil or ghee in a pan and add half of the onions and fry until golden brown. Add the processed paste and stir fry for about 5 minutes. 3) Add the shrimp and 1/2 tsp 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. 4) 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). 5) Add the peas, figs, sun-dried tomatoes, 1/2 tsp salt, water, coconut milk, cloves, saffron, curry and cardamom. Cover the pan and cook over low heat for 15 minutes or until the rice is almost done. 6) 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. 7) While the rice is baking heat the remaining teaspoon of oil or ghee in a pan (to save time you can use the empty rice pan) and saute the remaining tbsp. of cashews until golden brown, about 3 minutes. 8) Sprinkle with lime juice and garnish with fried cashews and raisins, and serve.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your shrimp biryani. Look for large, juicy shrimp, fragrant basmati rice, and aromatic spices.
- Marinate the shrimp: Marinating the shrimp in a mixture of yogurt, spices, and herbs will help to tenderize them and infuse them with flavor.
- Cook the rice separately: Cooking the rice separately from the shrimp will help to prevent it from becoming mushy. Be sure to rinse the rice well before cooking to remove any starch.
- Layer the ingredients: When assembling the biryani, layer the ingredients in a specific order. Start with a layer of rice, then add the shrimp, vegetables, and spices. Repeat the layers until all of the ingredients have been used.
- Cook the biryani over low heat: Cooking the biryani over low heat will help to prevent the rice from burning and will allow the flavors to develop fully.
- Let the biryani rest before serving: After the biryani is cooked, let it rest for a few minutes before serving. This will allow the flavors to meld and the rice to absorb the juices from the shrimp and vegetables.
Conclusion:
Shrimp biryani is a delicious and flavorful dish that is perfect for a special occasion. By following these tips, you can make a shrimp biryani that is sure to impress your friends and family. Whether you're a seasoned cook or a beginner, this shrimp biryani recipe is a great one to try. With its vibrant flavors and aromas, it's sure to become a favorite in your household. So next time you're looking for a special dish to serve, give this shrimp biryani a try!
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