Thai Pineapple Shrimp Biryani
A one-pot fusion biryani: fragrant jasmine rice steamed in coconut milk and pineapple juice with red curry paste and whole Indian spices. Yogurt-marinated shrimp steam on top, and toasted cashews and fresh herbs finish it.
- Prep
- 25 min
- Cook
- 40 min
- Wait
- 25 min
- Total
- 1 hr 30 min
- Makes
- 4 generous main-course servings (about 8 cups)
Steps
Before you start
- Use a heavy 5-quart (4.7 L) pot or Dutch oven with a tight-fitting lid. A thin pot scorches the rice on the bottom.
- Thaw frozen shrimp fully in the fridge or in a bowl of cold water for 15 minutes. Pat them very dry.
- Shake the coconut milk can well before opening. Use full-fat coconut milk, not light.
- Read the timing: the rice drains for 15 minutes while the shrimp marinate, so start both together.
Rinse and drain rice
- Place the jasmine rice in a fine-mesh strainer and rinse under cold running water, stirring with your fingers, for about 1 minute until the water runs mostly clear.
- Shake off excess water and let the rice drain in the strainer for 15 minutes.
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Ready when: Water runs nearly clear and the rice looks damp but not dripping
Tip: Don't skip the rinse. Surface starch makes jasmine rice gummy.
Marinate the shrimp
- In a medium bowl, stir together the yogurt, 1 tbsp red curry paste, turmeric, garam masala, lime juice and ¼ tsp of the salt.
- Add the dry shrimp and toss to coat.
- Refrigerate while the rice drains, 15 minutes.
- Do not marinate longer than 30 minutes, because the acid will turn the shrimp mushy.
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Ready when: Every shrimp is evenly coated in a orange-yellow paste
Tip: Wet shrimp dilute the marinade, so pat them thoroughly dry first.
Prep the aromatics
- Slice the onion, mince the garlic, grate the ginger, smash the lemongrass, tear the lime leaves, cut the pineapple into ¾-inch (2 cm) chunks and chop the cashews.
- Keep everything within reach of the stove.
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Tip: Once the pot is hot, things move quickly, so have everything ready.
Toast the cashews
- Set the dry 5-quart pot over medium heat.
- Add the chopped cashews and toast, stirring constantly, for 3 to 4 minutes until golden at the edges and nutty smelling.
- Tip them onto a plate immediately.
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Ready when: Cashews are golden brown and smell nutty
Tip: Cashews burn fast once they start to color, so remove them from the hot pot right away.
Brown the onions
- Return the pot to medium heat and add the ghee or oil.
- Add the onion and ½ tsp salt from the remaining salt.
- Cook, stirring every minute or so, for 8 minutes until soft and golden brown at the edges.
- Add a splash of water if the pot looks dry or the onions stick.
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Ready when: Onions are soft, golden and slightly sweet-smelling
Tip: Deeply golden onions give the biryani its savory backbone, so don't rush this step.
Bloom spices and paste
- Add the cumin seeds, cinnamon stick, cardamom pods, star anise, lemongrass, garlic and ginger.
- Stir for 1 minute until fragrant.
- Add 2 tbsp red curry paste and stir for 2 minutes, pressing it into the onions, until it darkens slightly and the oil starts to separate at the edges.
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Ready when: The mixture smells intensely fragrant and the paste looks darker with oil pooling
Tip: Lower the heat if anything starts to stick or smell scorched.
Toast the rice
- Add the drained rice and stir gently for 2 minutes to coat every grain in the spiced oil.
- The grains should look slightly more opaque at the edges.
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Ready when: Grains are glossy, coated in the spice mixture and slightly opaque at the edges
Add liquid and boil
- Pour in the coconut milk, water and pineapple juice, then add the fish sauce, pineapple chunks and lime leaves.
- Stir once to level the rice.
- Bring to a boil over medium-high heat, about 4 minutes, until bubbles break across the whole surface.
- Taste the liquid.
- It should taste well seasoned, since the rice will absorb it.
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Ready when: Liquid is at a steady boil with bubbles across the surface
Tip: Stir only this once. Stirring later releases starch and makes the rice sticky.
Simmer rice covered
- Reduce the heat to low, cover with the tight lid and cook undisturbed for 10 minutes.
- The liquid should be mostly absorbed, with small steam holes in the rice surface.
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Ready when: Most of the liquid is absorbed and steam holes appear on the surface
Tip: Resist lifting the lid, because escaping steam leaves the rice undercooked.
Steam shrimp on top
- Quickly uncover and scatter the marinated shrimp in a single layer over the rice, scraping in any marinade left in the bowl.
- Do not stir.
- Cover immediately and cook on low for 8 minutes, until the shrimp are pink, curled into a loose C shape and opaque throughout (145°F / 63°C in the thickest part).
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Ready when: Shrimp are pink, opaque and form a loose C; thickest part reads 145°F (63°C)
Tip: A tight O shape means overcooked shrimp. If one looks translucent, replace the lid for 1 more minute.
Rest off the heat
- Turn off the heat and leave the pot covered, undisturbed, for 10 minutes so the rice finishes steaming and the grains firm up.
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Ready when: Rice is tender and the pot bottom is no longer bubbling
Fluff and serve
- Remove the cinnamon stick, star anise, lemongrass and lime leaves.
- Use a fork to fold the shrimp gently through the rice from the bottom up, keeping the grains whole.
- Top with the toasted cashews, cilantro, Thai basil and sliced chili, and serve with lime wedges.
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Ready when: Rice grains are separate and fluffy, with a lightly golden crust at the bottom if you like
Tip: Add the cashews at the end so they stay crisp.
Good to know
Tips
- Check red curry paste brands: heat and salt levels vary a lot. Start with the listed amount and add more at the table if you want a spicier dish.
- Keep the heat on low during simmering. Too much heat scorches the coconut milk at the bottom before the rice is cooked.
- Use a pot with a heavy lid. If the lid is loose, put a clean kitchen towel under it to hold in steam.
- Do not use canned crushed pineapple. It adds too much liquid and makes the rice mushy.
Make ahead
"Marinate the shrimp up to 30 minutes ahead (no longer). Slice the onion, mince the garlic and ginger, and cut the pineapple up to 1 day ahead and refrigerate. Toast the cashews up to 2 days ahead and keep them airtight at room temperature."
Storage & reheating
"Cool leftovers within 1 hour. Refrigerate in an airtight container for up to 2 days. Do not freeze, as shrimp turn rubbery and pineapple turns watery. Reheat single portions in a covered skillet over low heat with 1 to 2 tbsp water for 4 to 5 minutes, until steaming hot (165°F / 74°C). Keep the cashews separate and add them after reheating."
Substitutions
- jasmine rice → basmati rice. Use the same weight, soak 20 minutes, and cook 5 minutes longer in step 9. The result is more traditional and slightly firmer.
- large shrimp (21–25 count) → boneless, skinless chicken thigh pieces. Cut into 1-inch (2.5 cm) pieces and sear before adding. Cook them in the rice for 18 minutes to reach 165°F (74°C).
- fresh pineapple → canned pineapple chunks in juice, drained. Use the same weight and replace the pineapple juice with the can juice.
- fish sauce → soy sauce. Use 1 tbsp for a vegetarian-friendly flavor, though it will be less savory.
