Indian Shrimp Biryani

Easy Indian Shrimp Biryani made in just one pot or skillet. This goof-proof recipe is an amazing make-ahead meal and requires very little time or effort to prepare. Make it ahead of time for some meal prep action!

Aromatic rice, juicy shrimp, golden raisins, and pine nuts come together with warm Indian spices like turmeric, ginger, cumin, and cinnamon for a cozy, flavor-packed easy shrimp biryani that tastes straight out of your favorite Indian restaurant.

And you guys, it is so, so delicious to boot! You’d think given how vibrant and jam-packed with goodness it is that this prawn biryani recipe would take ages to make, but nope! From start to finish, you’re looking at about 45 minutes.

This one has quickly become one of my go-to meal prep gems; the kind of dish that’s awesome from a macro standpoint (for my fellow active folks out there) and completely comforting at the same time. Quick, easy, healthy, and totally satisfying.

What is Biryani?

If you remember my One-Pot Indian Chicken Biryani, this shrimp version follows the same cozy, flavor-packed concept.

Biryani is a traditional Indian rice dish made by layering fragrant basmati rice with aromatic spices, herbs, and your protein of choice – chicken, lamb, or in our case, shrimp! Each bite bursts with warm, savory-sweet spice and rich aroma.

This version keeps it light and simple, with shrimp that cook quickly and soak up all that spiced, golden goodness. Think of it as wholesome comfort food meets weeknight ease: naturally gluten-free, high in protein, and full of color and texture.

Why You’ll Love This Recipe

The beauty of this shrimp biryani is how effortlessly it comes together. 

Everything cooks in one pot (hallelujah for easy cleanup!) and the result is fragrant, golden perfection that feels fancy enough for guests but easy enough for Tuesday night.

It’s the kind of meal that satisfies your takeout cravings while keeping things wholesome and nourishing. A true flavor bomb that hits all the right notes… spiced, savory, a little sweet, and totally comforting.

Here are a few more reasons to love this recipe:

• One pot = minimal cleanup
• Done in under 45 minutes
• Great for meal prep or leftovers
• Naturally gluten-free
• Balanced with protein, fiber, and healthy fats
• Cozy, aromatic, and full of color

Let’s discuss the simple ingredients for this easy shrimp biryani recipe.

Ingredients for Indian Shrimp Biryani

Avocado oil: A clean, heat-stable oil that’s great for sautéing. Olive oil, coconut oil, or ghee work beautifully here.

Yellow onion: Adds savory depth and natural sweetness. For a Low-FODMAP version, simply omit.

Garlic: Builds rich, aromatic flavor. Skip for Low-FODMAP.

White basmati rice: The star grain! It’s light, fluffy, and perfectly aromatic. You can swap in jasmine or brown rice (just adjust the cooking time).

Chicken broth: Adds depth and savory balance. Vegetable broth works too. 

Ground turmeric powder: For that gorgeous golden hue and a warm, earthy flavor. Bonus: it’s anti-inflammatory!

Ground cumin: Adds an earthy, nutty backbone that complements the shrimp.

Ground ginger: Bright, slightly sweet spice that keeps things lively.

Dried thyme: Subtle herbal flavor that ties the spices together.

Cinnamon stick: A touch of warmth and complexity, don’t skip it!

Sea salt: Brings the whole dish to life.

Golden raisins: This important ingredient adds sweet pops that balance the savory spices. If you’re not into that, just leave them out or swap for chopped dates or apricots.

Raw shrimp: Use peeled and deveined shrimp for quick prep. Wild-caught, medium-sized shrimp are perfect. Frozen works too, just thaw and pat dry so the rice stays fluffy.

Pine nuts: Buttery, toasty crunch on top. Try pistachios or sliced almonds for a different spin.

Fresh basil & lemon wedges (for serving): Bright, fresh finish that wakes up all the flavors. Fresh mint leaves are a great addition too.

Let’s make it!

How to Make Indian Shrimp Biryani

Soak rice in a pot of cold water for at least 20 minutes ahead of time. Drain the water and set aside.

Start by heating your oil in a large pot or deep skillet. Sauté the onion for 5 or so minutes, until it softens and turns translucent and golden brown, then stir in the garlic for a minute or two to release its aroma.

Add the soaked basmati rice, spices, salt, golden raisins, and chicken broth. Stir it all together, then bring the mixture to a full boil. 

Let it simmer gently over low heat for about 20 minutes, or until the rice has absorbed all the liquid. Add the raw shrimp on top and continue cooking until the shrimp are pink and cooked through. Note: you can cook the shrimp in a separate skillet if you’d like.

Finish it off with a sprinkle of toasted pine nuts, a handful of fresh basil, and a squeeze of lemon juice. Serve warm!

Storage Tips

1. Refrigerator: Store in an airtight container for up to 4 days. When reheating, add a splash of broth or water to keep the rice fluffy.
2. Freezer: Cool completely before transferring to a freezer-safe container. Freeze for up to 2 months, then thaw overnight and reheat gently with a bit of broth or oil.
3. On-the-go: Portion into single-serving containers or jars for quick grab-and-go meals. Tastes great warm or at room temperature!

Recipe Adaptations and Additions

• Citrus twist – Add orange or lemon zest for a bright, tangy kick.
• Nut swap – Replace pine nuts with pistachios, almonds, or even cashews.
• Sweet swap – Try dried apricots or cranberries instead of raisins.
• Veggie boost – Peas, spinach, or chopped bell pepper are all easy additions that blend perfectly with the spices.
• Coconut lover’s version – Stir in a splash of coconut milk for creaminess and a subtle tropical note.
• Spice it up – Add a chopped jalapeño, cayenne, red pepper flakes, red chili powder, or a pinch of garam masala for some heat and extra depth.
• Yogurt drizzle – A spoonful of plain yogurt, raita, or even a drizzle of tahini dressing is ideal to balance the warm spices.
• Extra aromatic – Add a few green cardamom pods, star anise, coriander leaves a bay leaf, or a dash of garam masala for even deeper flavor.
• Green finish – Stir in fresh cilantro, chopped kale or spinach right at the end for a nutrient-packed finish.

What to Serve with Indian Shrimp Biryani

This dish shines all on its own, but if you’re setting the table for guests or just want to build out a colorful, flavor-packed spread, there are plenty of tasty ways to round things out:

• Indian-Spiced Beet Veggie Burgers
• Air Fryer Curry Cauliflower
• Tumeric Lassi
• Creamy Lemon Oatmeal Crumb Bars

Love Indian food? Also try some of my other favorite Indian recipes.

Other Indian Recipes to Try

• Indian Eggplant Curry
• Crock Pot Chicken Tikka Masala
• Indian Chickpea Stew
• Turmeric Lassi
• Easy Lamb Curry

Biryani lovers, I just know you’re going to go wild over this amazing one-pot meal!

Indian Shrimp Biryani Recipe

5 from 1 vote

Shrimp with aromatic Indian-style basmati rice and pine nuts with basil. This easy recipe brings the comfort of your favorite Indian dish to the comfort of your home!

Print Recipe Pin Recipe Save RecipeSaved Recipe!

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings: 4 people

Ingredients

• 2 Tbsp avocado oil
• 1/2 yellow onion chopped (omit for Low-FODMAP)
• 3 cloves garlic minced (omit for Low-FODMAP)
• 1 2/3 cup white basmati rice
• 3 1/2 cups chicken broth
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1 tsp dried thyme
• 1 cinnamon stick
• 1 tsp sea salt to taste
• 1/3 cup golden raisins
• 1 pound raw shrimp peeled and de-veined
• 1/4 cup pine nuts toasted, optional

Instructions

• Heat the oil in a large stock pot or skillet. Add the chopped onion and saute, stirring frequently, until translucent, about 5 minutes. Add the garlic and continue sauteing 2 minutes (note: if making recipe Low-FODMAp, skip this step and go to the next step).
• Add the remaining ingredients to the pot, except for the raw shrimp and pine nuts. Stir well and cover. Bring to a full boil.
• Add the raw shrimp and stir. Cover and reduce the heat to low. Cook 20 minutes, or until the rice has absorbed all the liquid and the shrimp is cooked through.
• Serve with fresh basil, lemon wedges and pine nuts on top.

Click here to add your own private notes.

Nutrition

Serving: 1of 4 · Calories: 381kcal · Carbohydrates: 31g · Protein: 34g · Fat: 15g · Fiber: 1g · Sugar: 10g

Author: Julia

Course: Main Dishes

Cuisine: Indian

Keyword: gluten free, Indian biryani, Indian food, low fodamp, one pot meal, shrimp biryani, shrimp recipe

Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

Frequently Asked Questions

Can I make it Low-FODMAP?

Yes! Omit the onion and garlic, and use garlic-infused oil for flavor.

Do I need to rinse the rice first?

Yes! Give the rice a quick rinse until the water runs mostly clear. It removes excess starch and keeps the rice light and fluffy.

What if my shrimp are already cooked? 

No problem! Just stir them in during the last few minutes of cooking to warm through; no need to simmer them the full time.

What if I don’t have shrimp?

You can easily swap in chicken, pork, or even tofu. Just adjust the cooking time accordingly.

Do I need to toast the pine nuts?

You don’t have to, but toasting them takes things up a notch. A quick 2-3 minutes in a dry skillet brings out their buttery, nutty flavor and adds great texture on top.