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Lunch recipe · from the recipe book

Coconut Cardamom Shrimp Biryani with Spinach

Fragrant cardamom-and-cumin rice simmered in light coconut milk with tender shrimp, wilted spinach and a bright lime-cilantro finish.

Coconut Cardamom Shrimp Biryani with Spinach

Ingredients

  • 1⅔ cups300 gLong-grain white rice, dryrinsed until the water runs clear
  • 1 lb500 gShrimp
  • 1 cup200 gCoconut milk, cannedstirred
  • 1⅔ cups400 gWater
  • 2 medium220 gRed onionthinly sliced
  • 1 cup chopped150 gRed bell pepperdiced
  • 4 cups loosely packed120 gBaby spinach
  • 4 cloves12 gGarlicminced
  • 1½ tbsp grated10 gFresh gingergrated
  • 1 whole14 gJalapeñoseeded and minced
  • 2 tbsp30 gCanola oil
  • 1½ tsp3 gGround cardamom
  • 2 tsp4 gGround cumin
  • ¾ tsp2 gGround turmeric
  • 1⅛ tsp2 gGround coriander
  • 1⅛ tsp7 gSalt
  • 2 tbsp30 gLime juice
  • 1 cup chopped16 gFresh cilantrochopped

Steps

  1. Rinse the rice, then soak it in a bowl of fresh cool water for 15 minutes while you prep; drain well (this soaking water is extra and not the measured water).
  2. Pat the shrimp dry and toss them with half the cumin, half the turmeric and a quarter of the salt; set aside in the fridge.
  3. Heat half the canola oil in a Dutch oven over medium-high heat. Add the red onion and cook, stirring, 10 to 12 minutes until deep golden; scoop out half the onion for garnish.
  4. Add the remaining canola oil, the bell pepper and jalapeño to the pot and cook 3 minutes. Stir in the garlic and ginger for 1 minute.
  5. Add the cardamom, coriander, the remaining cumin and the remaining turmeric; stir 30 seconds until fragrant.
  6. Add the drained rice and stir 1 minute to coat. Pour in the coconut milk, the water and the remaining salt; bring to a boil.
  7. Cover, reduce heat to low and cook 12 minutes.
  8. Uncover, scatter the spinach over the rice, then arrange the seasoned shrimp on top. Cover and cook on low 6 to 8 minutes, until the shrimp are pink and opaque and the rice is tender.
  9. Turn off the heat and rest, covered, 5 minutes.
  10. Drizzle with the lime juice, fluff gently, and top with the reserved fried onion and the cilantro.

Contains: Shellfish.

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Saved in the Every Helping recipe book on October 24, 2026.

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