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Indian Shrimp Biryani

A fragrant one-pot shrimp biryani with basmati rice, warm spices, and golden raisins.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 2 tbsp avocado oil
  • 1/2 cup 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 cup 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 lb raw shrimp peeled and deveined
  • 1/4 cup pine nuts toasted, optional

Instructions

  • Heat the avocado oil in a large skillet or stock pot over medium heat.
  • Add the chopped onion and sauté, stirring frequently, until translucent, about 5 minutes.
  • Add the minced garlic and cook 1–2 minutes more, then stir to combine (omit garlic for Low-FODMAP).
  • Add the basmati rice, chicken broth, turmeric, cumin, ground ginger, dried thyme, cinnamon stick, sea salt, and golden raisins to the pot; stir to combine and bring to a full boil.
  • Add the raw shrimp, stir once to distribute, then cover the pot and reduce heat to low.
  • Cook covered for 20 minutes, or until the rice has absorbed the liquid and the shrimp are opaque and cooked through.
  • If using, toast pine nuts in a dry skillet over medium heat until golden and sprinkle on top before serving.
  • Serve hot, removing the cinnamon stick before plating.

Equipment

  • large skillet or stock pot
  • Measuring cups and spoons
  • spoon or spatula
  • small bowl (optional for raisins)
  • pan for toasting pine nuts (optional)

Notes

  • Omit onion and garlic for a Low-FODMAP version.
  • Adjust salt to taste.
  • Toast pine nuts separately for best texture.