Shrimp Biryani-Costal Tempting meal Idea
I recently visited to one of my friend villages in the Kokan situated in the western coastal region of Maharashtra state of India. such a beautiful place with rich natural farms, and mango trees superbly clear whether anyone can just fall in love at first sight.
The coastal region has another beautiful view as well as varieties of fish in the market as cost compared to Mumbai is surprisingly low, quality and varieties are far better than in Mumbai.
So as the chef arrived home everyone expected something special from my side for dinner and we brought lots of fish varieties from the market. We prepared lots of appetisers for dinner and a special one was shrimp Biryani everyone was amazed at this Smokey charcoal biryani.
I decided to share my yummy and superb tempting smoky prawn biryani recipe with everyone.
Everyone might think of smoky so we found burned charcoal from one of the tribal costal people and decided to give a smoky aroma at that moment. Adding desi ghee(Indian clarified butter)on red burn charcoal makes magin in shrimp biryani, after this process and aroma of shrimp biryani in the house was aromatic with this yummy flavour.
In short, its combination of marinated, smoked shrimp with spices, saffron flavour as well a creamy hint of flavour from yoghurt and cooked together with basmati rice, a quick and so easy meal idea as well as ingredients are easily available everywhere in the market.
- 300 g Shrimp/prawns
- 500 g Basmati recipe
- 10 clove Garlic
- 10 g Ginger
- 3 Green chilies (3 Nos depend on choice.)
- 150 g Yogurt
- 1/2 cup Milk
- 1 pinch Saffron (tiny)
- 1/4 tbsp Crushed pepper
- 1/4 tbsp Turmeric
- Salt (As per taste)
- 4 tbsp Fresh Coriander
- 120 g Tomatoes (3 Medium.)
- 30 g Onion (1 medium)
- 1 tbsp Cumin powder
- 1 tbsp Coriander powder
- 1 tbsp Red chilies powder
- 1 tbsp Biryani Masala
- 2 tbsp Oil
- 30 g Fried onion
- 3 tbsp Ghee/Clarified butter
- Charcoal (1 piece)
- Baylef (3 Nos)
- 1/4 tbsp Cloves
- Cardamom pod (4nos)
- 1/4 tbsp Peppercorn
- Clean shrimps-
Remove shells & devein shrimps wash into running water two time to make sure to removes all dirty.
Keep washed shrimps into container to drain possible water contain. - Garlic mix paste-
Grind ginger, garlic, green chilies and make paste.
- Marination mix-
Take bowl add yogurt, ggarlic paste mix, chopped tomato, cumin coriander powder, turmeric, crushed pepper, fresh chopped coriander, salt, black salt, lemon juice mix all together.
- Marination-
Make sure to shrimp water drain properly.
Then add shrimps into marinated mix. mix and coat all shrimps with mix.
keep mix aside to rest for next 30 minutes. - Prepared rice-
Take basmati rice, soaked into water for another 10 minutes.
- Smoked Shrimp-
Take burning charcoal place into tiny bowl. place in middle of marinated shrimp bowl.
Add few drops of ghe/clarified butter on chacoal. Once charcoal start to release smoke cover whole shrimp bowl with lid for next 5-7 minutes. - Prepared Biryani base_
Heat up pan or kadai add oil, saute chopped onion, garlic paste mix & saute for another minutes.
Add cumin coriander powder, biryani powder, turmeric powder, red chilies powder and saute for another 2 minutes.
Add chopped tomatoes and start to cook whole mix (till tomatoes get 50% cooked) keep on low heat aside. - Prepared Rice-
Simmer water in pot, add Bayleaf, peppercor, cloves, cardamom, salt & few drops of ghee/clarifies butter.
Drain soaked rice and add into boiling water. - Remove Rice-
Once rice is cooked 80% switch off heat, drain water and keep aside.
- Final Biryani masala-
Add marinated shrimp into biryani base, fried onion &fresh chopped coriander mix all together and cook for next 3-4 minutes. till prawn start to cook 50%.
- Biryani Pot-
Take fresh pot, add half of shrimp biryani mix spead at base, sprinkle fried onion,frshed coriander.
Add half of rice layer, add rest of shrimp biryani mix with fried onion fresh coriander and cover with rest of rice.
Once all rice cover sprinkle with fried onion, fresh coriander, pour saffron milk, 2-3 tsp of ghee drops.
Cover with lid. - Biryani Dum-
Place lid cover bottom pan on thick bottom pan on low heat for 15 minutes.
Off heat and leave biryani for rest on same pan for another 5 minutes.
Remove lid and serve with choice of raita, grilled shrimps and pickles. - Serve:-
Remove lid and serve by removing layers of portion with choice of raita, grilled shrimps and pickles.
- Tricks & Tips
Charcoal Infusion:
For that irresistible smoky flavor, use burning charcoal placed in a tiny bowl within the marinated shrimp. Adding a few drops of ghee or clarified butter on the charcoal intensifies the aroma.
Shrimp Selection:
Opt for fresh, firm shrimp for the best flavor. Ensure they are properly cleaned, deveined, and drained to prevent excess moisture in the dish.
Resting Period:
After cooking, allow the biryani to rest for a few minutes before serving. This allows the flavors to settle and ensures each bite is packed with deliciousness.
Servings 4
- Amount Per Serving
- Calories 370kcal
- % Daily Value *
- Total Fat 15g24%
- Cholesterol 120mg40%
- Sodium 800mg34%
- Total Carbohydrate 55g19%
- Sugars 3g
- Protein 17g34%
- Vitamin A 0.01 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
My name is Rahul Sonawane, and I'm a passionate & food stylist chef who loves creating delicious and healthy meals that everyone can enjoy.
On this Blogs, you'll find a variety of cooking recipes, from easy weeknight dinners to more complex dishes that are perfect for special occasions. I'll be sharing my favourite recipes, cooking tips, and techniques that I've learned throughout my culinary journey.
