Shrimp Tellicherry Biryani Recipe

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Shrimp Tellicherry Biryani
  • Chef: Aysha Tanya
  • Recipe Servings: 4
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Here is a recipe to create a mouth watering shrimp Biryani. The shrimp is cooked in a spicy masala, and then layered with rice before keeping it on dum.

Ingredients of Shrimp Tellicherry Biryani

  • For shrimp marinade:
  • 1 tsp chili powder
  • 1/2 tsp turmeric powder
  • salt to taste
  • 2 Tbsp vegetable oil for frying
  • For the biryani masala:
  • 1/2 kg shrimp
  • 3 large onions, sliced very finely (250 g)
  • 10 green chilies, crushed to a paste
  • 1 Tbsp ginger-garlic paste
  • 1 tomato, sliced into 1/2'
  • 1/2 Tsp turmeric powder
  • 1 Tsp chili powder
  • 1/2 Tsp garam masala
  • 2 Tsp coriander powder
  • 1/3 cup coriander leaves, chopped
  • 2 Tbsp ghee
  • juice of 1 lime
  • For the rice:
  • 3 cups jeera shaala rice, washed well and drained
  • 1 small onion, sliced finely
  • 6 cups boiling water
  • 3 leveled tbsp ghee
  • To assemble:
  • 1 Tsp garam masala
  • 1 Tsp saffron ground in 1 Tbsp hot water

How to Make Shrimp Tellicherry Biryani

  • 1.Marinate the shrimp for at least half an hour, fry lightly and set aside.
  • For Biryani Masala:
  • 1.Heat 2 tbsp ghee on medium flame and fry the onions till very soft and almost brown.
  • 2.Add the green chili paste and ginger-garlic paste and sauté until the raw smell disappears.
  • 3.Add the turmeric powder, chili powder, garam masala, coriander powder and tomatoes. Add
  • 4.salt as required and sauté for 1-2 minutes.
  • 5.Now, add the shrimp, stir well and close the vessel for 5-7 minutes.
  • 6.Next, squeeze in the lime juice, add the coriander leaves, and adjust seasoning as required.
  • 7.Remove from heat when it reaches a thick-ish consistency and coats the back of your spoon.
  • For Rice:
  • 1.To prepare the rice, heat the ghee in a medium sized pot and fry the onions till soft and translucent.
  • 2.Add rice and mix well until it is coated with the ghee.
  • 3.Add the boiling water and salt to taste.
  • 4.Let it boil until the water reaches the same level as the rice.
  • 5.Now reduce the heat, cover the pot and cook for 13-14 minutes, stirring gently once in between.
  • To Assemble:
  • 1.Preheat oven to 150 degrees Celcius.
  • 2.In an oven-proof dish, layer the dish alternately with the shrimp masala and the rice, with the masala forming the bottom layer. Three layers is ideal.
  • 3.In between each layer, sprinkle garam masala and saffron.
  • 4.Cover with foil and keep in the oven for 20-30 minutes.
  • 5.Serve hot.