Quick Indian Shrimp Biryani

Shrimp biryani brings the aromatic depth of India’s classic rice dish into a weeknight–friendly format. Tender basmati grains are soaked then cooked in fragrant chicken stock with cardamom pods, releasing floral sweetness. Meanwhile, shrimp are lightly spiced with garlic, cumin, turmeric and cayenne, then seared until just opaque before resting in a bright lemon-cilantro mélange. The two components unite under a snug lid to steam, infusing each grain with savory shrimp juices and warm spices. Originating from Mughal courts and adapted across coastal India, biryani at its best balances layers of flavor—earthy cumin, smoky chilies, fresh citrus and the subtle perfume of cardamom. Ready in just over an hour, this recipe captures that heritage in a streamlined shrimp version, perfect for dinner parties or vibrant weeknight feasts.

Ingredients (Makes 4 servings)

2 cups (360 g) basmati rice
454 g (1 lb) raw medium shrimp, peeled, deveined, and halved
2⅔ cups (640 ml) low-sodium chicken stock
4 cardamom pods, lightly crushed
3 garlic cloves, minced (about 9 g)
1 tbsp (6 g) ground cumin
½ tsp (1 g) ground turmeric
¼ tsp (0.5 g) cayenne pepper
3 tbsp (45 ml) canola oil
4 tsp (20 ml) fresh lemon juice
¼ cup (8 g) chopped fresh cilantro
Salt and freshly ground black pepper, to taste

Nutrition Information (per 100g)

Calories: 160
Fat: 5
Protein: 7
Carbohydrates: 22
Fiber: 1

Directions

Clarity & Soak

1. Place rice in a mesh strainer and rinse under cold water until water runs clear. Transfer to a bowl, cover with fresh water, and soak 30 minutes. Drain thoroughly—this gives you perfectly separate, fluffy grains.

Shrimp Seasoning

2. In a medium bowl, massage the shrimp with garlic, cumin, turmeric, cayenne, a generous pinch of salt and black pepper. Let them mingle for 3 minutes so the spices awaken.

Golden Sear

3. Warm the canola oil in a large skillet over medium-high heat until it shimmers. Slide in the shrimp and toss constantly, cooking just until they blush opaque (2–3 minutes). Scoop them out and immediately dress with lemon juice and cilantro; set aside.

Spiced Broth Base

4. Pour the chicken stock into the emptied skillet. Add the crushed cardamom pods and bring to a boil over high heat, scraping up any caramelized bits from the pan—those are flavor gold.

Rice & Steam

5. Once the stock boils, stir in the drained rice and ½ tsp salt. Cover tightly, reduce heat to the gentlest simmer, and cook undisturbed for 25 minutes, locking in every drop of fragrant liquid.

Final Harmony

6. Turn off the heat and nestle the shrimp mixture atop the rice. Cover and rest 1 minute so flavors marry. Gently fluff with a fork, taste for salt and pepper, and serve straight from the pan.

Cookix's Secrets

Aromatics

Gently crush cardamom pods to release oils, but don’t over-powder or the flavor will turn bitter.

Coconut Infusion

Replace ½ the stock with coconut milk for a creamy, tropical twist.

Heat Control

Maintain a steady simmer on very low to prevent scorching and ensure even cooking.

Protein Swap

Use diced chicken or cubed tofu instead of shrimp; adjust cooking time accordingly.

Rice

Don’t skip the soak—rinsing and soaking remove surface starch for fluffier grains.

Shrimp

Cook shrimp just until translucent; carryover heat will finish them without overcooking.

Spice Level

Add 1 tsp garam masala or a pinch of red chili powder for deeper warmth.

Vegetable Boost

Stir in peas or diced carrots with the rice for added color and nutrition.

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