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!

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!

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5 from 1 vote

Indian Shrimp Biryani

Shrimp with aromatic indian-style basmati rice and pine nuts with basil.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Main Dishes

Cuisine: Indian

Servings: 4 people

Calories: 381kcal

Author: Julia

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.

Nutrition

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