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Shrimp Biryani

6 to 8 Servings

Delight in the oceanic flavors of our Shrimp Biryani spice blend. Expertly crafted to enhance the natural taste of succulent shrimp, this blend promises a culinary journey that marries fragrant basmati rice with the perfect medley of spices. Elevate your seafood dining experience with our precise spice blend.


  • 1.5 cups of Long grain basmati rice
  • Spicytude biryani Mix (4 bags)
    1. Powdered spices to cook tomato and onion.
    2. Whole spices to cook shrimp.
    3. Whole spices for rice
    4. Saffron
  • 2 lb shrimp (deveined and peeled)
  • 3 cups of diced tomato (3 large tomatoes)
  • 2 tsp of garlic minced or store-bought paste
  • 2 tsp of ginger minced or store-bought paste
  • 4 tsp of ghee
  • 4 tbsp of any cooking oil
  • 2 cups of onion sliced
  • ¼ cup of milk to soak saffron
  • 1 cup of chopped mint
  • 1 cup of chopped cilantro
  • 2 thai green chillies slit ( skip for less spicy version)
  • 1/2 cup of coconut milk

Pots and Pans

  • 1 thick bottomed pot to cook biryani and one big pot to cook rice.

Step 1. Fry Onions

  1. Fry onions in 2 tbsp of oil over medium high heat until the edges are brown. Drain on a paper towel to absorb excess oil.

Step 2. Cook onion, tomato and shrimp with spices

  1. Into a heated pan, add 2 tbsp of oil and ½ cup of sliced onions to a heavy bottomed pot and cook until the onion is translucent. Add tomatoes, Spicytude marinade mix 1. powdered spices and 2. whole spices, ginger paste, garlic paste , 2 tsp of ghee, green chillies cook for 10 minutes on medium flame, stirring occasionally until the tomatoes are cooked. Add shrimp, stir well and turn off the stove in 2 minutes.

Step 3. Cook Rice

  1. Wash the basmati rice two or three times until the water runs clear. Put 1.5 cups of rice, 6 cups of water, coconut milk, 3. whole spices, and salt into the pot and cook on high heat. Bring to a boil, then reduce flame to medium and let cook for 5 to 6 minutes until the rice is 70% cooked. Now pour everything into the colander and drain out the water.

Step 4. Soak Saffron

  1. Heat ¼ cup of milk and add 4. saffron to it. Let soak for a few minutes to release the golden yellow color.

Step 5. Layer shrimp, rice and other ingredients.

  1. Sprinkle some mint, cilantro, lime juice and fried onions on top of the cooked lamb and then add the half cooked rice on top, then sprinkle over the remaining mint, cilantro, lime juice and fried onions. Add saffron milk and the remaining ghee on top. Cover the pot with aluminum foil and then cover it with the lid to prevent the steam from escaping the pot. Cook it on high heat for ten minutes and then put the pot on a wide pan on the stove and cook for another 30 minutes on a medium flame. Turn off the stove and the biryani is ready to serve. Use a fat wide spoon and gently dig deep to get to the lamb to serve. Traditionally this dish is served with a side of raita. Our raita recipe is on the website.
Note: Please do not consume whole spices and green chillies as they are too strong in flavor. The recipe needs them to add flavor and they are meant to be separated out and discarded when eating..