For Easter, I made a simple Shrimp Biryani after a long time. Most of us love Shrimp & Prawns and hence, what better ingredient to add to your biriyani. Unlike Chicken & Mutton biriyanis, this biryani is mildly spiced and with every bite of shrimp, you feel satisfied. I have used Coconut Milk in this biryani as it pairs well with Shrimp. We loved this delicious Shrimp Biriyani and I have decided to make it more often.
Since Shrimp cooks very quickly, I cooked it separately and then added it to precooked Basmathi rice. Probably, I will try cooking the shrimp & rice together next time and see how it comes out. Note If you do not have a Conventional Oven at home, then you can layer the Biryani and cook it on stove top. Take a heavy bottomed pan and apply some oil. Layer it with Rice, Shrimp and Gravy as mentioned above. Cover the pan with a tight lid so that steam does not escape. You can also seal the lid with Chappathi dough. Cook the Biryani on very low heat for around 20 minutes. To prevent the Biryani from burning at the bottom layer, it is better to cook it over indirect heat. Immerse this heavy bottomed pan in a bigger pan filled with little water and cook it on low heat for 20-30 minutes approx. You can also place the heavy-bottomed pan over a Tava or Frying pan instead of keeping it directly on stove-top and then allow it to cook over indirect heat. You can also use Water for the gravy instead of Coconut Milk.