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Latest / Weeknight / No. 23
Shrimp Biryani
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Weeknight

Shrimp Biryani

Fragrant basmati rice layered with spiced, yogurt-marinated shrimp, golden fried onions, cashews and raisins, then steamed so every grain picks up the masala. Topped with boiled eggs for a festive one-pot meal.

Prep25 min
Cook40 min
Total1 hr 5 min
Serves6

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises
AmazonWalmart
8-inch chef's knifeFor all the chopping
Amazon
Mixing bowl setFor mixing and marinating
AmazonWalmart

Store links go to the same item at each retailer, checked November 9, 2026. Want to compare? See the Top 50 Kitchen gear rankings.

Ingredients

  • 2 cups basmati rice, rinsed and soaked 20 minutes
  • 1 1/2 lb large shrimp, peeled and deveined
  • 1/2 cup plain yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp ground turmeric
  • 1 1/2 tsp Kashmiri chili powder
  • 2 tsp garam masala, divided
  • 2 tsp salt, divided
  • 4 tbsp ghee or oil
  • 2 large onions, thinly sliced
  • 1/4 cup cashews
  • 1/4 cup raisins
  • 4 green cardamom pods, 4 cloves, 1 cinnamon stick and 1 bay leaf
  • 2 tomatoes, chopped
  • 1/2 cup chopped cilantro and mint
  • pinch of saffron soaked in 3 tbsp warm milk
  • 3 hard-boiled eggs, halved

Steps

  1. Mix the shrimp with the yogurt, ginger-garlic paste, turmeric, chili powder, 1 tsp garam masala and 1 tsp salt. Set aside 15 minutes.
  2. Boil the rice in plenty of salted water with the whole spices until about three-quarters cooked, 5 to 6 minutes. Drain.
  3. Heat the ghee in a Dutch oven and fry the onions over medium-high heat until deep golden, 12 to 15 minutes. Lift out half. Briefly fry the cashews and raisins and set aside with the onions.
  4. Add the tomatoes and remaining garam masala and salt to the pot and cook until soft, 5 minutes. Add the shrimp and marinade and cook 2 minutes, just until they turn pink.
  5. Scatter half the herbs over the shrimp, spread the rice on top, then drizzle with the saffron milk and scatter the remaining herbs and the reserved onions.
  6. Cover tightly (seal with foil under the lid) and cook over very low heat 15 minutes. Rest 5 minutes, top with cashews, raisins and eggs, and fluff gently to serve.

TipDon't overcook the shrimp in the masala; they finish steaming under the rice and turn rubbery if fully cooked beforehand.