• windhukitchen

Coconut Shrimp Biryani

Updated: Oct 2

Coconut Shrimp Biryani is a spicy and delicate, full-flavored meal, made with fragrant basmati rice and shrimp. The warm flavors of fresh spices, turmeric, red chili powder, and the sweetness from coconut cooked in ghee make this an ultimate dish for lunch or dinner!

Cuisine: Indian Course: Main Serves: 4

Prep Time: 20 Min Cook Time: 60 Min Total Time: 80 min .

Nutritional Info: Serving Size: 1 Bowl

Calories: 393. Carbs: 45g. Fat: 22g. Protein: 9g

Ingredients:


For Marinating Shrimp:

  • 200 of Grams Shrimp

  • 2 Tablespoon Chili Powder

  • 1/2 Teaspoon Turmeric Powder

  • 1 Teaspoon Coriander Powder

  • 1 Teaspoon Garam Masala

  • 1 Teaspoon Jeera Powder

  • 1 Tablespoon Ginger Garlic Paste

  • 2 Tablespoon Curd

  • 3 Tablespoon Coconut Milk

  • 1/4 Cup Fried Onions

  • Coriander

For Cooking Rice:

  • 2 1/2 Cups Basmati Rice (Soaked for 1 Hour)

  • 6 Cups Water

  • 1 Teaspoon Shahi Jeera

  • 4 Cardamom

  • 4 Cloves

  • 2 Bay Leaves

  • 2 Cinnamon Sticks

  • 1 Tablespoon Salt

  • Coriander

  • Mint

For Making Gravy:

  • 3 Tablespoon Oil

  • 1 Teaspoon Shahi Jeera

  • 1 Thinly Sliced Onion

  • 2 Sliced Tomatoes

  • 1/2 Teaspoon Turmeric Powder

  • 1 Tablespoon Chili Powder

  • 1 Tablespoon Coriander Powder

  • 1 Teaspoon Garam Masala

  • 1/2 Cup Coconut Milk

  • 1/2 Cup Fried Onions

For Biryani:

  • A pinch Food Color in Milk

  • Fried Onions

  • Butter

  • Coriander Leaves

Method:


For Shrimp Marination:

  1. In a bowl add 200 Grams Shrimp, 2 Tablespoon Chili Powder, 1/2 Teaspoon Turmeric Powder, 1 Teaspoon Coriander Powder, 1 Teaspoon Garam Masala, 1 Teaspoon Jeera Powder, 1 Tablespoon Ginger Garlic Paste, 2 Tablespoon Curd, 3 Tablespoon Coconut Milk, 1/4 Cup Fried Onions, Coriander and marinate it for 2 hours.

For Cooking Rice:

  1. Soak 2 1/2 cups of basmati rice for 1 hour.

  2. Boil 6 Cups Water, 1 Teaspoon Shahi Jeera, 4 Cardamom, 4 Cloves, 2 Bay Leaves, 2 Cinnamon Sticks, 1 Tablespoon salt, coriander leaves, mint leaves.

  3. Once the water boils add pre-soaked 2 1/2 cups of basmati rice.4. Cook up to 80% done and keep it aside.

For Gravy & Setting Biryani:

  1. Heat 3 tablespoons of oil, add 1 teaspoon shah Jeera and add thinly sliced onions.

  2. Sauté onions until light brown. Now add 2 tomatoes, 1/2 teaspoon turmeric powder, 1 teaspoon chili powder, 1 teaspoon coriander powder, 1 teaspoon garam masala powder, and sauté well until tomatoes are soft.

  3. Add 1/2 cup coconut milk and cook until oil separates.

  4. Now add 1/2 cup fried onions.

  5. Once the gravy is cooked add marinated shrimp and mix well.

  6. Once the oil separates take some of the gravy to the bowl and keep it aside.

  7. Add the layer of the cooked rice on top of the shrimp gravy.

  8. Add food color mixed in milk on top of the rice.

  9. Add the gravy which you kept it aside on top of the rice. Add fried onions and add the rest of the rice.

  10. Add butter, coriander leaves and cover it with foil and cook for 20 minutes on medium heat.

  11. Turn off the stove and serve it hot with raita.


Watch the Video for Procedure:


© 2020 by Windhu Kitchen

Homemade Cooking|Cooking Recipes|Indian Recipes
  • Facebook
  • Instagram
  • YouTube
  • Pinterest