Shrimp Biryani Recipe | How to Cook Yummy Delicious Shrimp Rice at Home

Shrimp Biryani
Shrimp Biryani

Last Updated on December 1, 2020 by Sultana Parvin

Shrimp biryani recipe is protein-rich delicious rice dominated by high-quality shrimp. Although we eat many types of biryani, which are mostly cooked with beef, or mutton or chicken, shrimp biryani is an exception. Through the use of shrimp, the biryani creates fascination with the shrimp lovers. At the same time, it makes the rice very delicious. The process of cooking rice is not difficult though, you need to care a bit about the process.

Guide for details of the recipe is received from ‘Flavors of India and Africa’ for which due acknowledgment is made to the author of the book, Khatoon Gulamani. By the way, I edited all the recipes of the book before publishing.

Preparation time 50 minutes
Cooking time 40 minutes
Total time 1 hour 30 minutes
Servings 6

Ingredients for shrimp biryani

  • 1 kg shrimp, large size
  • 1 tablespoon ginger paste
  • ½ teaspoon salt
  • ½ cup yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 50 gm tomato
  • 1 teaspoon chili powder
  • 1 teaspoon cumin seeds, ground
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander seeds, ground
  • 1 tablespoon bell pepper, chopped
  • 3 tablespoon oil
  • 2 tablespoon onion, chopped
  • 2 tablespoon cilantro leaves, sliced
  • ½ cup tomato sauce
  • 1 tablespoon garlic paste
  • 2 tablespoon tomato ketchup
  • ½ teaspoon cardamom powder
  • ½ teaspoon cinnamon powder
  • 1 pinch nutmeg powder
  • ¼ teaspoon aniseed powder
  • ¼ teaspoon clove powder
  • 100 gm potato
  • ½ cup onion, fried
  • 1 tablespoon butter

Ingredients for rice

  • 500 gm rice, basmati
  • 1 stick cinnamon
  • 5 cardamoms
  • 1 pinch saffron
  • 3 tablespoon oil
  • 2 tablespoon onion, fried
  • ½ teaspoon salt
  • 6 cups of water


Step 1

Wash and soak the rice for one hour before cooking.

Step 2

Remove heads and tails from the shrimp and clean them. Then shelled and deveined them. Cut the potato into cubic size, wash and fry it. Keep potatoes aside.

Step 3

Liquefy the tomato with 1 cup of water with your blender.  Soak saffron into 1tbsp of rose water. Mix the yogurt with 1 cup of water and liquefied tomato. Add ginger, garlic, salt, lemon juice, chili, sugar, cumin, coriander, turmeric, bell pepper, and 1 tbsp oil.

Step 4

Marinate the shrimps with the mixture for 30 minutes and keep it in a refrigerator. Heat deep non-stick pan over medium heat. Add 2 tbsp oil and fry the onion until light brown. Add marinated shrimp to the fried onion. Partially cover and cook, stirring frequently until shrimps are cooked through. Add cilantro leaves, tomato sauce, tomato ketchup, cardamom powder, cinnamon powder, aniseed powder, clove powder, nutmeg powder, and saffron with its water. Cook for 2 minutes. Add fried potatoes and onion to the shrimp. Mix well and keep aside. When the mixture becomes a thick switch off the burner. Any extra liquid should be drained off and saved.

Step 5

Boil water and add cinnamon, cardamom, and salt to the water. Add soaked rice to the water. When the rice is partially cooked, drain out water. Take a deep non-stick frying pan. Put one layer of rice then spread oil and half of fried onion over the rice. Spread cooked shrimp and then cover with the rest of rice. Spread rest of fried onion and butter.

Cover with a lid and cook it over low heat. Cook for 10 minutes or until the rice is tender. Yummy and delicious shrimp biryani is ready to serve.

Serve the biryani to your beloved guest or family members.

             Nutrition Facts: Amount per serving
Calories 359
Total Fat 13.8g
Cholesterol 357mg
Sodium 792mg
Potassium 628mg
Total Carbohydrates 17.1g
Protein 40.6g
Vitamin A 31%
Calcium 21%
Vitamin C 82%
Iron 9%

If you like the shrimp biryani recipe, please share the recipe with your family and friends. I love to cook and like to share my delicious food recipes with my beloved friends. Want to know more biryani recipe let me know.

Recipe by Khatoon Gulamani

*Happy Cooking*

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Sultana Parvin, the owner of this site ( is a passionate recipe builder with thorough knowledge of food, nutrition, and dietary needs for people of different ages and different physical conditions. She has contributed her creative recipes to different food and recipe sites, e-books, and magazines. Sultana is widely experienced on different menu and food courses. With her amazing cooking expertise and innovative ideas, she has been writing various food recipes, particularly those Bangladeshi and Indian traditional main and side dishes like: vegetarian, chicken, meat, fish, desert, rice, noodles, cakes, cookies, soup, smoothies etc. Sultana possesses in depth knowledge on foods’ nutrition value and other relevant contents, such as calorie, carbohydrate, fat, sugar, fiber, sodium, protein etc. of a wide variety of food items. In addition to the taste of food items, Sultana analyses psychology and taste of different categories and ages of people while developing her food recipes. Publications of Sultana Parvin: Sultana wrote a number of Recipe Books, among those following recipe books have been published in ** Yummy Vegetable Recipes: Delicious Indian Vegetable Dishes ** Authentic Indian Vegetable Dishes **30 Diabetic and Heart Healthy Indian Food Recipes with Nutritional Detail Sultana edited a famous recipe book, namely “Flavors of India and Africa” written by Khatun Gulamani of California, USA.

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