Royal Shrimp Biryani


Royal Shrimp Biryani

Seafood lovers! You have a date with the Royal Shrimp Biryani  with its special taste and ease in preparation… for you and your family.

  • Preparation time
  • Preparation time

    30 minute
  • cooking time
  • Cooking time

    45 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    4 People
  • Goody kitchen


2 cups of Long-Grain Basmati Rice, washed and soaked in water for 45 minutes

1 kg Peeled Shrimps, washed and cleaned

2 cups of Water

Whole-Grain Spices (2 Cinnamon Sticks – 6 Cardamoms – 3 Star Anises – 3 Bay Leaves)

½ cup of Vegetable Oil

A Dash of Salt

1 Tbsp Garlic, finely minced

1 tsp Ginger, minced

Juice of ½ a Lemon

1 tsp Dry Coriander, ground

2 medium Onions, cut into thin slices

3 Tbsps Biryani Spice

1 large Tomato, cut into small cubes

1 small can of Yogurt

3 Tbsps Velor Canned Cream Plain

1 cup of Fresh Coriander, finely minced

1 cup of Mint, minced

1 medium Potato, cut into small cubes and fried

Saffron Marinade (½ tsp of Saffron Color with 3 spoons of Warm Water + ½ cup of Rose Water)


  1. Put water in a pot over medium heat and bring it to a boil, then add half the amount of whole-grain spices with 4 spoons of oil and salt and then stir. Add the rice and let it simmer for 20 minutes until the rice is almost fully cooked; then drain it from water and leave it aside.
  2. Heat two spoons of oil in a deep pot over medium heat, then add the shrimps with garlic, ginger, lemon, dry coriander and the remaining whole-grain spices, and stir well. Leave the mixture over the heat for 12 minutes until the shrimps are cooked; then place it on a separate dish and leave it aside.
  3. Heat two spoons of oil in another pot over medium heat, then add the onions and fry them for 7 minutes until they turn golden. Afterwards, add the Biryani spice and tomatoes and stir well; then add the yogurt, Velor cream, half the amount of green coriander and mint, and the dash of salt; stir the mixture well, then add the seasoned shrimps and mix all the ingredients. Add the rice over the mixture, then add the saffron marinade, the rose water, and the remaining green coriander and mint; leave the mixture over very low heat for 20 minutes or until the rice is cooked. Place the rice in the serving dish and serve hot.


  • Adding the cream gives thickness to the spice-yogurt mixture and gives a rich taste.
  • The saffron marinade with rose water adds a distinctive fragrance to all the Biryani dishes.