Shrimp Biryani Eral Biriyani Recipe

shrimp10 L — Shrimp Biryani Eral Biriyani Recipe

Learn to make Shrimp Biryani Eral Biriyani Recipe in pressure Cooker.

Ingredients
Basmati Rice – 4 cups
Shrimp – 750 grams
Onion – 2 Large Or 3 medium size
Ginger Garlic Paste – 4 Tbsp
Coriander Powder – 1 Tbsp
Red Chili Powder – 1 and 1/2 Tbsp
Coconut Milk – 1 Cup (refer notes)
Green Tomato – 2 small or 1 large (Replace with Red Tomatoes)
Mint – 1/2 small Bunch
Coriander Leaves – 1/2 Bunch
Green Chili – 1-2 Numbers
Star Anise – 2 Number
Bay Leaves – 2-3 Numbers
Oil/Butter – 4 Tbsp or more
To Dry Roast
Fennel Seeds – 1tsp
Cloves – 6-8 Numbers
Cinnamon – 3 medium lengthy piece
Cardamom – 3 Numbers
Cumin Seeds – 1tsp
Pepper Corns – 10 – 12 Numbers

Method

Soak rice for 40 minutes.
Peel the shell and de-vein the shrimp Pic 1.
If you are a beginner then check how to clean the shrimp here.
Dry roast the ingredients given under “to dry roast” with 1/2 of salt and powder it.
In a wide pan heat oil/butter add Star anise and Bay leaves.
Add the thin sliced onions and fry till golden brown.
Now add ginger garlic paste when nice aroma attains add chopped tomatoes Pic 2.
When tomatoes become tender add coriander powder, green chili, Red chili powder, powdered whole garam masala and shrimp, stir for few more mins Pic 3.
Now chopped coriander and mint leaves.

Shrimp Biryani1 — shrimp biryani preparation

When shrimp changes to Orange Pink and masala leaves oil, add rice/coconut milk and transfer all to the cooker Pic 4.
For 4 cups of rice the total water + coconut milk / Yogurt should not be more than 6 and 1/2 cups.
Cook as you do for normal rice Pic 5.

Recipe Card

Shrimp Biryani Eral Biriyani Recipe

Prep Time

30 mins

Cook Time

40 mins

Learn to make Shrimp Biryani in Pressure Cooker

Course: Main Course

Cuisine: Indian, Mediterranean

Servings: 6

Author: Sangeetha Priya

Ingredients

Basmati Rice – 4 cups
Shrimp – 750 grams
Onion – 2 Large Or 3 medium size
Ginger Garlic Paste – 4 Tbsp
Coriander Powder – 1 Tbsp
Red Chili Powder – 1 and 1/2 Tbsp
Coconut Milk – 1 Cup refer notes
Green Tomato – 2 small or 1 large Replace with Red Tomatoes
Mint – 1/2 small Bunch
Coriander Leaves – 1/2 Bunch
Green Chili – 1-2 Numbers
Star Anise – 2 Number
Bay Leaves – 2-3 Numbers
Oil/Butter – 4 Tbsp or more

To Dry Roast

Fennel Seeds – 1tsp
Cloves – 6-8 Numbers
Cinnamon – 3 medium lengthy piece
Cardamom – 3 Numbers
Cumin Seeds – 1tsp
Pepper Corns – 10-12 Numbers

Instructions

Soak rice for 40 minutes.
Peel the shell n Devein the shrimp Pic 1.
If you are a beginner then check how to clean and devein the shrimp here.
Dry roast the ingredients given under “to dry roast” with 1/2 of salt and powder it.
In a wide pan heat oil/butter add Star anise and Bay leaves.
Add the thin sliced onions n fry till golden brown.
Now add ginger garlic paste when nice aroma attains add chopped tomatoes Pic 2.
When tomatoes become tender add coriander powder, green chili, Red chili powder, powdered whole garam masala n shrimp, stir for few more mins Pic 3.
Now chopped coriander and mint leaves.
When shrimp changes to Orange Pink and masala leaves oil, add rice/coconut milk and transfer all to the cooker Pic 4.
For 4 cups of rice the total water + coconut milk should not be more than 6 n 1/2 cups.
Cook as you do for normal rice Pic 5.oak rice for 40 minutes.
Peel the shell and de-vein the shrimp Pic 1.
If you are a beginner then check how to clean the shrimp here.
Dry roast the ingredients given under “to dry roast” with 1/2 of salt and powder it.
In a wide pan heat oil/butter add Star anise and Bay leaves.
Add the thin sliced onions and fry till golden brown.
Now add ginger garlic paste when nice aroma attains add chopped tomatoes Pic 2.
When tomatoes become tender add coriander powder, green chili, Red chili powder, powdered whole garam masala and shrimp, stir for few more mins Pic 3.
Now chopped coriander and mint leaves.
When shrimp changes to Orange Pink and masala leaves oil, add rice/coconut milk and transfer all to the cooker Pic 4.
For 4 cups of rice the total water + coconut milk / Yogurt should not be more than 6 and 1/2 cups.
Cook as you do for normal rice Pic 5.

shrimp2 L — Shrimp Biryani Eral Biriyani Recipe

Notes

If shrimp is overcooked then it turns rubbery, so while sauteing when it changes color move to next step.
I have given medium spice, so adjust according to your taste.
Skip coconut milk and add 1/2 cup yogurt to this recipe.
Instead of yogurt do increase 1 tomato to this recipe.