Description
One-pan. Thirty-five minutes. Full-on flavor. This curried shrimp biryani is your shortcut to deeply spiced, ultra-satisfying comfort—with golden rice, plump shrimp, and cozy aromas that say, “Dinner is handled.”
Ingredients
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1 lb shrimp (peeled & deveined)
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1½ cups basmati rice (rinsed)
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2 tbsp oil or ghee
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1 onion, thinly sliced
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2 garlic cloves, minced
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1 tbsp fresh ginger, grated
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1½ tsp curry powder
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½ tsp turmeric
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½ tsp cumin
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½ tsp garam masala
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3 cups chicken or veg broth
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Salt, to taste
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Fresh cilantro/mint & lemon wedges, to garnish
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Optional: Greek yogurt or cucumber raita for serving
Instructions
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Rinse rice until water runs clear.
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In a large skillet, sauté onion in oil/ghee over medium heat 8–10 mins.
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Add garlic, ginger, and spices, cooking 1–2 mins until fragrant.
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Stir in rice; toast 1 min. Add broth and salt. Bring to a boil, then cover and simmer 15 mins on low (no peeking!).
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Add shrimp on top, cover again, cook 5–6 mins until pink.
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Turn off heat, rest 5 mins with lid on. Fluff gently and garnish.
Notes
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Coconut milk = creamy variation.
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Chickpeas, tofu, or paneer for a veg version.
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Add nuts/raisins for texture and sweetness.
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Want heat? Toss in chili flakes or sliced jalapeño.
- Prep Time: 10 mins
- Cook Time: 25 mins
Nutrition
- Calories: 410 kcal per serving
- Fat: 12g
- Carbohydrates: 48g