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!
If you remember my One-Pot Indian Chicken Biryani from last month, this Indian Shrimp Biryani is the same concept:
Aromatic rice studded with golden raisins and pine nuts with warm herbs and spices like turmeric, ginger, cinnamon, and cumin, with shrimp. This easy one-pot meal is so flavorful and so, so easy to make.
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 shrimp biryani would take a long time to prepare, but alas: you can easily fit this meal in less than one hour. In fact, from start-to-finish, the whole thing takes me about 45 minutes to prepare.
This was one of my recent meal prep gems, which I have so lovingly added to my weekly repertoire. If you’re looking for meal planning inspiration, this one is marvelous as it is AWESOME from a macro stand point for us active individuals, and is completely cozy and satisfying.
Let’s make it!
How to Make Shrimp Biryani:
Heat the oil in a large stock pot or skillet. Add the chopped onion and sauté, stirring frequently, until translucent, about 5 minutes. Add the garlic and continue sautéing 2 minutes.
Add the remaining ingredients to the pot, except for the raw shrimp and pine nuts. Stir well and cover. Bring to a full boil. Once boiling, 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.
Recipe Adaptations:
- Make recipe Low-FODMAP by omitting the onion and garlic (this is how I make the biryani)
- While I love this dish with white basmati rice, you can use any rice you would like. Just pay attention to the cooking time on the back of the package – if you choose a brown rice, you’ll need to increase the cook time.
- Add orange or lemon zest for tangy flavor
- Swap out the shrimp for seafood of choice, or use chicken or pork.
- Replace pine nuts with pistachios or sliced almonds.
- Swap the golden raisins for dried cranberries.
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this Shrimp Biryani, please feel free to share a photo and tag@The.Roasted.Root on Instagram!
More Indian Recipes:
- Turmeric Lassi
- Indian Eggplant Curry
- Easy Lamb Curry
- Crock Pot Chicken Tikka Masala
- Indian Chickpea Stew
Enjoy!
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.
Rashmi Hudson
Sunday 10th of April 2022
How many people will this feed as main course please? Thank you!
Julia
Monday 11th of April 2022
Hi there! It will feed 3 to 4 people comfortably :)
Andrea Berry
Monday 3rd of February 2020
Hello Julia! This looks amazing! I am curious how to make this (and all your other dishes) utilizing the rice prep you brought up in your recent article "How to cook rice & potatoes". Especially since this recipe requires the rice to absorb all the aromatic goodness, how can we implement the soak, cook & cool method with this one? Would it make sense to make it at least a day ahead minus the shrimp & pine nuts, then after the base has cooled over night, reheat adding the shrimp then? I may have just answered my own question here... Thanks in advance! -Andrea
Julia
Tuesday 4th of February 2020
Hi Andrea! You nailed it! I would soak the rice ahead of time, then proceed as normal with the recipe. You can then refrigerate the recipe and reheat it after it has completely chilled :) Hope you enjoy!