The Arabic Shrimp Biryani is a lovely dish of fragrant rice and tasty shrimp with the overwhelming flavor of Arabic spices. Biryani is normally a mixture of rice, spices, and various kinds of meat, such as chicken, beef, goat, lamb, fish or shrimp, and sometimes just eggs and vegetables.
You should use medium-sized shrimps and Basmati rice to make this Arabic Shrimp Biryani. Using Basmati rice helps you make a perfect biryani because of its small fluffy shape. If you don’t have Basmati rice on hand, you can also use any extra-long grain rice. Enjoy this wonderful Arabic Shrimp recipe!
Devein and peel the shrimps. Add the shells to a saucepan and add 1/2 cup water along with the garlic and ginger. Bring the mixture to a boil, then lower the heat and let it simmer for 50 minutes. Reserve 1 cup of the liquid at the end.
Wash the shrimps after they have been deveined. Add crushed red peppers, one teaspoon turmeric, one teaspoon fresh ginger paste, five minced garlics, and one teaspoon salt to a bowl. Mix them together. Mix the shrimps well with the spice mixture. Sprinkle half of the lime juice over the shrimp. Put the bowl in the fridge to marinate.
Heat the oil in a large skillet and add the chopped onion and six garlic cloves. Sauté onion and garlic for about 7 minutes. Stir occasionally until caramelized. Add tomatoes, peppers, fresh cilantro, salt, tomato paste, two bay leaves, three cardamom pods, three whole cloves, 1/2 cup water, and 1 cup of the reserved liquid of the shrimp shells. Bring it to a light boil. Reduce heat, cover the skillet and let it simmer for 10 minutes. You can taste the tomato sauce and adjust any flavors.
Cover the shrimps with a lid for 3-5 minutes until they turn pink. Be careful not to overcook them.
Wash Basmati rice and rinse. Soak rice in water for 30 minutes. Then, take a medium saucepan and add bay leaves, cardamoms, and whole cloves. Stir until you smell the aroma of spices. Add in the rice and turmeric. Stir them together and add 3 cups of water. Rice should be evenly coated. Bring it to boil, lower heat, cover it and let it simmer for 10 minutes.
In a small saucepan, add French Butter to melt. Sauté pine nuts, slivered almonds, cashews until lightly toasted. (It is optional for garnish)
When the rice is ready, you can serve the shrimp biryani. You may put shrimps over hot rice or serve the rice on its side. Here, we shape an even layer of rice first on a large platter, add shrimp mixture on top of the rice, garnish the dish with toasted nuts and diced coriander and enjoy!