Shrimp Biryani Recipes

CURRIED SHRIMP BIRYANI

Curried Shrimp Biryani image

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 large shallots, halved and thinly sliced
6 tablespoons unsalted butter, melted
Kosher salt
1 pound large shrimp
2 teaspoons finely grated peeled fresh ginger
2 cloves garlic, finely grated
2 teaspoons curry powder
1 teaspoon garam masala
1/2 teaspoon paprika
4 8.8-ounce packages microwavable basmati rice (or 7 cups cooked rice)
1 cup fresh cilantro and/or mint, roughly chopped
Yogurt and chopped toasted cashews, for serving

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.

INSTANT POT INDIAN SHRIMP BIRYANI

Instant Pot Indian Shrimp Biryani image

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

Ingredients

1 cup whole-milk yogurt
1/4 cup fresh mint leaves, chopped
1/4 cup fresh cilantro leaves, chopped
1 pound peeled and deveined large shrimp (16/20), tail on
1 1/4 teaspoons madras curry powder
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
1 small onion, chopped
1 tablespoon chopped fresh ginger (from a 1-inch knob)
1/2 teaspoon ground turmeric
1/2 teaspoon Spanish paprika
4 cloves garlic, minced
1 cup basmati rice

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.

SHRIMP BIRYANI

Shrimp Biryani image

A refreshing rice dish that may be served with vegetables, bean and split-pea dishes, and chutneys. Sometimes, I just eat it all by itself with a large green salad.

Yield serves 4¿6

Number Of Ingredients 13

Ingredients

2 cups basmati rice
1 pound medium-sized shrimp, peeled and deveined (12 ounces peeled and deveined shrimp)
3 cloves garlic, crushed in a garlic press
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper, or to taste
Freshly ground black pepper
Salt
3 tablespoons olive or canola oil
4 teaspoons lemon juice
1/4 cup chopped fresh cilantro or parsley
4 cardamom pods
2 2/3 cups chicken stock

Steps:

Wash the rice in several changes of water and drain. Cover generously with fresh water and leave to soak for 30 minutes. Drain.
Halve the shrimp crossways. Sprinkle the garlic, cumin, turmeric, cayenne, black pepper, and 1/3 teaspoon salt over the shrimp and rub the seasonings in. Cover and set aside.
Pour the oil into a heavy, medium pan and set over medium-high heat. When hot, put in the shrimp and stir them around for 2-3 minutes or until they are just opaque. Remove with a slotted spoon and put in a bowl. Turn off the heat. Add the lemon juice and cilantro to the bowl of shrimp. Stir to mix and taste for balance of seasonings.
Put the cardamom and chicken stock into the pan used for cooking the shrimp and bring to a boil, scraping the bottom to release the seasonings. Add the drained rice, 1/2 teaspoon salt if the stock is salted and 1 teaspoon if it is not, and bring to a boil again. Cover tightly, turn heat to very, very low, and cook 25 minutes. Put the shrimp and accumulated juices over the top of the rice, cover quickly, and keep cooking another minute. Turn off the heat. Stir gently to mix and keep covered until needed.

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