Mon 6 Jul 2009
If you’re tired of the same old biryanis, try this Goan inspired recipe for Shrimp (Prawn) Biryani. With the creaminess of coconut milk and freshness of mint, it’s the perfect combination!
Serves – 4
Ingredients:
Shrimp – 1/2 lb, cleaned and de-veined (tail on or off)
Oil – 1 Tbsp
Green Cardamom – 2
Cloves – 2
Bay Leaf – 1
Cinnamon Stick – 1″pc.
Ginger, Garlic & Green Chillies – 2 tbsp
Fried Onions – 1/2 cup
Tomatoes – 2 med, chopped
Salt – to taste
Red Chilli Powder – to taste
Mint Leaves – handful, chopped
Coconut Milk – 2 cups
Basmati Rice – 1 cup, washed and drained, but NOT soaked
Clarified Butter/Ghee – 1 Tbsp, for garnishing
Method:
1. Heat Oil in a pressure cooker.
2. Add Cinnamon Stick, Bay Leaf, Green Cardamom and Cloves and cook for 30 seconds.
3. Add Ginger/Garlic/Green Chili paste and saute for 30 seconds.
4. Add Fried Onions and mix.
4. Add Tomatoes and Shrimp — mix.
5. Add Red Chili Powder, Salt and Mint Leaves — mix.
6. Add Coconut Milk and washed Rice — mix well.
7. Cover, pressure cook for 1 whistle and switch off stove. (Electric stove users — remove from the stove)
8. Allow pressure to go down by itself.
9. Open pressure cooker and fluff biryani with a fork.
10. Drizzle Clarified Butter (ghee) over the top, cover and let it rest for a few minutes before serving.
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Last 10 posts in Rice Dishes
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Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
31 Responses to “Shrimp (Prawn) Biryani”
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Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
July 6th, 2009 at 11:06 am
Very differntly made with coconut milk, sounds YUMMMMMMMM.
keep up your good works.
Thanks.
[Reply]
July 6th, 2009 at 4:37 pm
Great… liked the idea of adding coconut milk but just wondering that won’t the complete replacement of water by coconut milk give the dish little sweet taste. its just a thinking i will definitely try it… as i make shrimp biryani quite often my family loves it….
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July 6th, 2009 at 5:15 pm
Hi didi,
Oh..god..im so excited. Im a shrimp fan…a deadly fan actually.
And i was googling for a shrimp biryani reciepe for a long long time. Thanks for teaching us in a simple way.i.e., in a cooker.
Are u using store bought coconut milk ?
if at home, can u teach us how to make it at home.
Im asking this because, i once got it from store for making ur egg curry, and the coconut milk smelt like hell. The one i got had so much preservatives.
can u suggest any brand in specific ?
Thanks a million for sharing this reciepe with us!
[Reply]
July 9th, 2009 at 7:11 am
Beautiful biriyani!! Just cant wait to try this out!
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July 13th, 2009 at 8:07 pm
I made this last night. First of all the taste is very good but after one whistle and letting all the pressure go down on its own, the rice was not yet cooked. So I pressure cooked it for one more whistle and this managed to overcook the rice so I ended up with a very mushy biryani. Everyone liked the flavor but I was sad
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July 16th, 2009 at 4:14 pm
Hi,
Can I use frozen salad shrimp(that is available in sams club) to make this recipe? Thank you.
[Reply]
anuja Reply:
July 16th, 2009 at 4:49 pm
yes, you can use frozen shrimp. Just make sure they are defrosted before you add them to the rice.
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July 21st, 2009 at 5:48 pm
Hetal and Anuja didi…pl reply to my query at coconut milk.. im just very curious to make this..
[Reply]
hetal Reply:
July 21st, 2009 at 6:19 pm
Sorry, missed your question Priya.
We did use store bought coconut milk. We usually use Aroy-D brand or New ITC. They are pretty good.
[Reply]
Priya Reply:
July 21st, 2009 at 6:24 pm
Thanks Hetal didi. Its just that im one crazy shrimp fan. So was too demanding to know my query.
Kindly do let me know..if i can get it in indian store or chinese oriental store. sorry hetal didi…too many stupid q’s from my side.
You guys are life savers, house savers and so many other types of savers when it comes to cooking. So many of us are leading a happy life now. May god bless u!
Love,
Priya
[Reply]
hetal Reply:
July 21st, 2009 at 7:55 pm
I know I have seen Aroy-D in both Indian and Chinese stores.
Priya Reply:
July 21st, 2009 at 11:59 pm
Thanks For the prompt reply. Will get it and definetly try!
Thanks!
July 24th, 2009 at 7:28 pm
hi Anuja, and Hetal,
how are you? I am mathuri. I just watched your wonderful website that has your good cooking lessons.i really thank you and i will see your upcoming tips and delicious cooking recipe very soon.you guys doing good job.I live in canada-Toronto by my self.i feel alone all the time.so i really appreciate your service for who does not know cooking like me.
I like you anuja & hetal.
god bless you.
bye .take care.
thank you.
yours fan,
mathuri.
[Reply]
anuja Reply:
July 27th, 2009 at 9:18 pm
Thank you so much, Mathuri! You have put a BIG smile on our faces today and we thank you for that:)
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August 9th, 2009 at 2:49 am
Hi Hetal & Anuja,
I just made this biriyani and lucky chicken 13. Both were really good. Thanks for the amazing recipes.
How would I cook the biriyani without using a pressure cooker? Mine is very small and I was wondering how to cook this dish if I wanted to make larger quantities.
[Reply]
hetal Reply:
August 24th, 2009 at 2:07 pm
Hi CK,
Sorry for the delayed response…somehow missed your question.
You can use a regular pot to make this biryani, just make sure it has a heavy bottom.
Cook on high, uncovered for 10 min
then reduce the heat to absolute simmer and cook covered for 18 min (stirring in between). Add ghee and turn off the stove and let it rest covered for 5-7 mins.
[Reply]
August 24th, 2009 at 1:55 pm
Hi Hetal & Anuja,
Thanks a lot for ur amazing recipes and this website. It has been a blessing for a guy like me who hardly cooked at home before stumbling on your website.
I need your suggestion on the shrimp biryani recipe above. I do not have a big pressure cooker to use. Can this be modified to cook on an oven? Pls guide me on the steps needed.
Thanks,
Sarav
[Reply]
hetal Reply:
August 24th, 2009 at 2:06 pm
Hi Sarav,
Thanks for your kind words…it makes our day to hear about someone benefiting from SMTC.
You can use a regular pot to make this biryani, just make sure it has a heavy bottom.
Cook on high, uncovered for 10 min
then reduce the heat to absolute simmer and cook covered for 18 min (stirring in between). Add ghee and turn off the stove and let it rest covered for 5-7 mins.
Good luck!
[Reply]
October 12th, 2009 at 1:52 am
u have a great recepies and i liked this one
u said that i can use a regular pot but i should stir in between the 18 min,,do u mean i can uncovered the pot and stir the rice using a fork or what,,
thanks for ur help
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October 29th, 2009 at 8:26 am
[...] try a pulao or biryani and was looking for a different recipe this time. That is when I found the shrimp biryani recipe on showmethecurry.com. I tweaked this recipe to my taste and voila! It turned out [...]
November 5th, 2009 at 12:26 pm
Wow, the cooking way of this dish is great, I’ll try it later and I hope it tastes delicious. Just one suggestion: If you add some cooking pictures it will be easier to follow!
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November 19th, 2009 at 4:29 pm
Hi,
Can you post a vegetable rice dish with coconut milk? I love coconut flavour and would love to get some vegetarian recipe.
Thanks,
Puja
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December 8th, 2009 at 3:49 pm
can we ue water instead of milk?
[Reply]
hetal Reply:
December 8th, 2009 at 9:05 pm
If you don’t use the coconut milk, you will lose out on the key flavor of this Goan dish as well as the creamy texture. With that said, you can use water.
[Reply]
January 29th, 2010 at 2:36 am
Hi Hetal and Anuja,
How are you both? I love your website, and it is so helpful. I have tried your shrimp biryani recipe, and I can’t tell you how amazing it was. But, I have a request for you guys. Can you please show us a recipe of hyderabadi mutton biryani? I love this dish but don’t know how to make it. So, can you please try to show us a recipe of hyderabadi biryani? Thanks.
[Reply]
March 27th, 2010 at 11:44 pm
how you make garlic ginger paste with the green chilies mixed in. how much chilies you add to paste to make it? Thanks.
[Reply]
anuja Reply:
March 29th, 2010 at 2:29 pm
Hi Jen,
It depends on how spicy your green chillies are and how spicy you want the dish to be. You can crush the ginger, garlic and the green chili together in a mortar pestle or a small chopper.
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May 22nd, 2010 at 8:04 pm
Dear Hetal & Anuja
I just bought a new pressure cooker 2 months ago and have been using it religiously cuz its such a time safer and is a healthier way to cook food – I love it so much that I called it Linda =D
The only thing that I’m concerned about is that my pressure cooker is different than yours – while your cooker is the kind that whistle-stop-whistle-stop , mine is the type that whistles all the time, meaning that once the pressure builds up, it releases the steam and the valve dances in circle and does not stop like yours does (it continuously whistles). I thought that there were something wrong with mine, but according to the manufacturer’s guide, the thing is made to whistle continuously. My momma told me that pressure cookers in general, cut down your cooking time by about 70% (I know right? It’s craaaaaaaaazy *Oprah style*) so I kinda rely on that.
So when you said, “cook this daal for a whistle” or in this case, the biryani, I’m having a hard time gauging the, well, time required to cook this stomach grumbling, mouth watering, shrimp biryani in my pressure cooker.
Do you happen to have any idea how would my baby of a pressure cooker synchronize with yours in terms of cooking time? Please, I’m going bananas for not being able to cook this scrumptious dish xS
Thank you so very much =D
Yours Truly,
Blahnik
Ps: anyway, is Hetal a vegetarian?
[Reply]
hetal Reply:
May 24th, 2010 at 3:19 pm
Hi Blahnik,
Every pressure cooker is different but you can say approx 1 minute of continuous whistle for one whistle. Again, it is just a guideline and you will have to test your cooker to see if it follows this rule.
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June 24th, 2010 at 8:06 pm
Hi Hetal and Anuja,
I bought frozen pre cooked shrimp from the store. Can I use them for this recipe? If yes, how?
[Reply]
anuja Reply:
June 25th, 2010 at 9:03 pm
Hi Liz,
We have never used (or keep the pre-cooked) shrimp but think it’ll work
Add them in with the rice…and that should do the trick
Let us know you feedback
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