Spicy Shrimp Rice (Jhinge Ki Biryani)

Try this recipe with the seafood of your choice. Garnish with minced cilantro.

Serves: 4Hands-on: 15 minutesTotal: 45 minutesDifficulty: Medium

Serves: 4


  • 1 cup basmati rice
  • 4 Tbsp. vegetable oil
  • 1 tsp. black mustard seeds
  • 4 fresh curry leaves
  • 1 lb. shrimp, peeled and deveined
  • 2 Tbsp. unsweetened desiccated coconut
  • 1 tsp. red chili powder
  • ½ tsp. turmeric powder
  • Table salt, to taste
  • 2 cups water


  • Rinse the rice at least 3 to 4 times with water. Drain and set aside.
  • In a deep pan, heat the vegetable oil. Add the black mustard seeds. When they begin to sputter, add the curry leaves and shrimp; sauté for about 2 to 3 minutes.
  • Add the coconut, red chili and turmeric powder, and salt; cook for about 2 minutes.
  • Add the rice and mix well; sauté for 1 minute.
  • Add the water and stir for 1 minute. Bring the water to a boil. Reduce the heat. Loosely cover with a lid and cook for about 12 to 15 minutes or until most of the water has evaporated. You will see small craters forming on top of the rice.
  • Cover tightly and reduce the heat to the lowest setting; simmer for another 5 to 6 minutes.
  • Remove from heat and let stand, covered, for about 5 minutes. Fluff with a fork before serving.