Prawn (shrimp) Biryani برياني الشرمب



For shrimp marinade:

  • 400 grams shrimp shelled and divined
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • 1 tbs ginger garlic paste

For rice:

  • 2 cups basmati rice
  • 2 tsp salt
  • 1 small stick of cinnamon
  • 2 tbs oil
  • 2 bay leaves
  • 1 tsp cumin seeds
  • 4 cups water
  • Pinch of saffron and 3 tbs hot water

For cooking the biryani:

  • 2 tbs oil
  • 1 small stick cinnamon
  • 4 whole cardamoms
  • 1 tsp mace
  • 1/2 cup fresh mint chopped
  • 1/2 cup fresh cilantro chopped
  • 1 tbs biryani masala 
  • 2 cups plain yogurt
  • 2 green chilies chopped (optional)
  • Some salt
  • 2 big onions sliced and deep fried 
  • 1/2 tsp saffron diluted in 1/4 cup hot water


Preparation , preparation preparation of the ingredients is the key in Indian cooking.

  1. Deep fry onions in oil, drain on a plate with a paper towel to absorb any extra oil and set aside.
  2. Chop mint, cilantro and hot chilies  and set aside
  3. In a small bowl, Dilute safron in hot water and set aside
  4. Prepare all spices.
  5. In a big bowl, soak the basmati rice in water for 30 minutes and drain it in a colander.
  6. In another bowl marinade shrimp with the ginger garlic paste, salt, chili powder and coriander powder and set aside 
  7. In a big pot, add 4 cups of water and let boil. Add salt, the stick of cinnamon,  cumin seeds, bay leaves and oil. Add rice and let boil until %85 cooked ( rice should not be all the way cooked, it should be al dente). 
  8. In a colander, drain the rice from water and set aside.
  9. To cook shrimp, in medium size pot and on a medium high heat stove, add the 2 tbs oil, cinnamon, cardamom, mace and shrimp.
  10. Do not fry shrimp all at once, you should divide shrimp amount in half or it will be steaming not frying.
  11. Set shrimp aside and reserve the oil and spices in the pot
  12. Return the pot on the stove and add yogurt, mint, cilantro, green chilies (if used)  1/2 the amount of the fried onions, salt and biryani masala. Stir for a minute.
  13. Add shrimp and spread rice on top.
  14. Sprinkle the rice with the rest of the onions and the saffron.
  15. Cover the pot with a lid and let cook on medium heat for 5-10 minutes
  16. Remove the lid and with a serving spoon, mix the shrimp and rice together.

Enjoy with Raita and Naan bread! 

I always love to have my Indian food with a cold drink of Mango Lassi … Here is the recipe:

  • 2 ripe, sweet mangos
  • 1 1/2 cup plain yogurt
  • 2 cups ice (1 tray of ice)
  • 1 tbs sugar


  1. Peel and dice the mango 
  2. In a blender, puree the mangos. Add the rest of the ingredients and puree until the ice is crushed and the drink is frothy. 
  3. Serve in tall glasses



2 thoughts on “Prawn (shrimp) Biryani برياني الشرمب

  1. Tina Rafidi

    Habibti you didn’t say how much flour to use in ghraibeh recipe.tell me also what sort of flour best to use . Thanks Hun . Also do you have a good recipe for rice pudding 😘

    • Hi! Thank you for bring this to my attention! You will need 1 3/4 cup all purpose flour. Add it little by little until obtain the right dough consistency. I will send you a recipe for rice pudding soon. Have a great day!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s