I have a confession to make. This Biryani recipe was developed on the spot, with no pre-planning and no actual thought process (which in my case is somewhat rare as I thoroughly analyze, study and then methodically create). But I must say, the taste of this creation was absolutely magnificent. It was like no other Biryani recipe I ever prepared. Traditional in some ways and magnetically modernized in others, delicious is an understatement here!
I would say there are two highlight ingredients that accord this delightful Biryani its merited magnificence, namely clarified butter (ghee) and Tandoori Masala. There is a vast array of Tandoori seasonings in the market but I used one that is subtle and does not overpower any of the other flavors in the least. The brand is ‘Sadaf’ (Coriander, Cumin, Garlic, Turmeric, Ginger, Onion, Chili powder, Black Pepper, Cloves, Paprika, Cinnamon and Nutmeg), which I purchased from a Persian market. The aroma of this particular seasoning is fragrant yet light, which then beautifully balances the homemade ghee that is more rich and buttery. A perfect amalgamation of culinary splendor.
Tandoori Shrimp Biryani
Tandoori Shrimp Biryani-traditional in some ways and magnetically modernized in others, delicious is an understatement here! The two highlight ingredients that accord this delightful Biryani its merited magnificence are clarified butter (ghee) and Tandoori seasoning, an aromatic blend of Coriander, Cumin, Garlic, Turmeric, Ginger, Onion, Chili powder, Black Pepper, Cloves, Paprika, Cinnamon and Nutmeg. The aroma of this particular seasoning is fragrant yet light, which then beautifully balances the homemade ghee that is more rich and buttery. The jumbo shrimp and each long grain of Basmati rice is infused with this perfect amalgamation of spices and flavors, resulting in culinary splendor.
Servings: 8
Ingredients
For Shrimp
- 2.5 lbs jumbo shrimp *peeled, deveined and tail off
- 1/2 cup clarified butter *homemade (recipe in notes section)
- 1 tsp fresh garlic paste
- 1 tsp fresh ginger paste
- 1 tsp Tandoori seasoning *Sadaf brand
- 1/2 tsp Kashmiri Lal Mirch powder
- 1 tsp coriander powder *freshly ground coriander seeds
- 1 tsp Kosher salt *or to taste
For Gravy ('Akhni')
- 3 cups plain yogurt *measuring cup
- 1 1/4 cups fried onions
- 1 tsp Tandoori seasoning *Sadaf brand
- 1 tsp garam masala *Rajah brand
- 1/2 tsp Kosher salt *or to taste
- 1/2 tsp paprika
- 1/2 cup fresh coriander leaves *rinsed, stemmed and chopped
For Rice
- 3 cups Basmati rice *8 oz tea cups-leveled
- 2 tbsp lemon juice from concentrate
- 3 tsp Kosher salt
For Final Layering
- 1/2 tsp Saffron threads *crushed in mortal and pestle
- 1/2 cup whole milk *heated
- 1 lemon *juiced
- 1 lime *juiced
- 1/2 cup clarified butter
- 1 tsp garam masala powder
- 1/2 cup fried onions
- 1/2 cup fresh coriander leaves *rinsed, stemmed and chopped
Instructions
For Shrimp Marination
- Defrost the jumbo shrimp, rinse (in cold water), peel, devein and remove tails. Pat dry and set aside.
- Make the clarified butter (*see ghee recipe in notes section) and let slightly cool. Place jumbo shrimp in a large mixing bowl. Drizzle 1/2 cup of the clarified butter on the shrimp and add the ginger/garlic pastes and spices (1 tsp Tandoori seasoning, 1 tsp coriander powder, 1/2 tsp Kashmiri Lal Mirch powder and 1 tsp Kosher salt) and mix well. Set aside to marinate (room temperature) for at least 30 minutes.
For Gravy ('Akhni') Preparation
- In a blender, add the 3 cups of yogurt and 1 cup of fried onions and blend to a smooth paste (you may add 1-2 tsp of water, as needed). Set aside.
- Heat a large cooking vessel on medium high heat. Add marinated shrimp, stir and cook for 4-5 minutes. Once shrimp starts to change color, turn heat to medium. Add the yogurt/fried onion mixture and mix well to combine. Cook for 2-3 minutes and then add the remaining spices (1 tsp Tandoori seasoning, 1 tsp garam masala and 1/2 tsp paprika powder). Mix well to combine and cook until gravy reaches a boil (2-3 minutes). Check for salt and add 1/2 tsp Kosher salt, as needed (or to taste). Turn heat to medium low, cover and cook for 3-4 minutes. Turn off flame. Now add remaining 1/4 cup fried onions and 1/2 cup of fresh coriander leaves. Mix to combine and set aside.
For Basmati Rice
- Soak Basmati rice in large bowl for at least 30 minutes.
- Heat a large cooking vessel with water on high heat until it reaches a rolling boil. Add 3 tsp of Kosher salt. Drain the soaked Basmati rice and add rice to boiling water (turn heat to medium high). Cook rice for 5-6 minutes (gently stir 1-2 times in between, as needed). Add 2 tbsp of lemon juice from concentrate and gently stir. Cook for an additional 1-2 minutes (or until rice is parboiled). Drain rice in large colander.
For Final Biryani Layering
- Heat 1/2 cup of whole milk (in microwave is fine) and then add the crushed saffron threads and stir well. Set aside.
- Add drained, parboiled rice to Shrimp gravy ('Akhni') and gently spread rice evenly on top of gravy. Add the juice of 1 lemon and 1 lime. Add the saffron milk, 1/2 cup fried onions, 1/2 cup freshly chopped coriander leaves, 1/2 cup of remaining clarified butter and 1 tsp garam masala. Place 2 sheets of aluminum foil and tightly seal pot and then place lid on top to secure. Place pot on heat diffuser and cook for 5 minutes on medium high heat. Then turn heat to low and continue to cook for 25 minutes. Turn heat off and let rest for 10 minutes (sealed and covered). Carefully uncover pot, remove foil and using a large spoon, gently mix to combine the shrimp gravy on the bottom with the rice on the top.
- Aromatic and delicious Tandoori Shrimp Biryani is now ready to serve. Tastes divine with some Tomato Chutney as an accompaniment (please see recipe on my blog). Enjoy. Nosh Farma'aiye!
Video
Notes
*Clarified butter (Desi Ghee)
In a saucepan, heat 2 sticks of butter on medium heat. Once butter melts, add 1/2 cinnamon stick, 2 cardamom pods and 2 cloves, turn heat to low and simmer for 10-12 minutes. As foam starts to rise to top, gently remove foam using a spoon. Continue to simmer for an additional 5-6 minutes until solids settle to bottom of saucepan and clarified butter rises to top (the fragrance is mesmerizing-that is how you know ghee is done!) Strain clarified butter through a sieve into a glass container/bowl. Set aside.