A biryani is a classic and beloved mixed rice dish that has its origins among the Muslims of the Indian subcontinent. It is traditionally made with long-grain rice (like basmati), a variety of aromatic spices, and a meat (like chicken, lamb, or goat) or vegetables. The components are often cooked separately and then layered and cooked together in a final "dum" or steaming process. This sheet pan recipe is a brilliant, modern shortcut that mimics that final steaming process.

Q2: What is the secret to fluffy, not mushy, rice in this recipe?

The secret is using cold, pre-cooked rice . As the recipe brilliantly suggests, using pouches of microwavable basmati rice is a fantastic shortcut. You could also use about 7 cups of your own leftover, day-old basmati rice . The key is that the rice is cold and the grains are firm and separate before they are added to the sheet pan.

Q3: Can I use regular, uncooked rice for this sheet pan recipe?

No, this recipe is specifically designed to work with pre-cooked rice . Uncooked rice requires a much larger volume of liquid and a much longer cooking time to become tender, which would not work with this quick, steam-baking sheet pan method and would result in overcooked shrimp.

Q4: What is garam masala, and is there a substitute?

Garam masala is a classic, aromatic blend of ground spices that is a staple in Indian cooking. Unlike curry powder (which often contains turmeric), garam masala is typically a blend of "warming" spices like cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamom pods. It adds a wonderful, fragrant warmth to the dish. While its flavor is unique, if you don't have any, you could substitute it with an extra teaspoon of curry powder and a pinch of ground cinnamon.

Q5: What is the best way to toast the cashews for the garnish?

The easiest way is to spread them on a dry baking sheet and toast them in a 350°F oven for 5-7 minutes , until they are fragrant and lightly golden. You can also toast them in a dry skillet over a medium-low heat for a few minutes, stirring constantly.

The Easiest 30-Minute Sheet Pan Shrimp Biryani

A quick and easy, simplified version of a shrimp biryani, conveniently made on a single sheet pan. This recipe features a flavorful spiced butter made with ginger, garlic, curry powder, and garam masala. Butterflied shrimp and pre-cooked basmati rice are tossed separately with this spiced butter. The components are layered on a baking sheet with roasted shallots, covered with foil, and baked until the shrimp are cooked through and the rice is hot. The finished dish is fluffed with a fork and served with fresh herbs, yogurt, and toasted cashews.

Author: Grace
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4-6 servings
Category: Main Course
Method: Roasting
Cuisine: Fusion
Diet: Gluten Free

Ingredients

3 large shallots, halved and thinly sliced
6 tablespoons unsalted butter, melted
Kosher salt
1 pound large shrimp, peeled and deveined
2 teaspoons finely grated peeled fresh ginger
2 cloves garlic, finely grated
2 teaspoons curry powder
1 teaspoon garam masala
1/2 teaspoon paprika
4 (8.8-ounce) packages microwavable basmati rice (or 7 cups cooked rice)
1 cup fresh cilantro and/or mint, roughly chopped
Yogurt, for serving
Chopped toasted cashews, for serving

Instructions

Place a rimmed baking sheet in the upper third of the oven and preheat to 475°F.
Add the sliced shallots to the hot baking sheet, drizzle with 1 tablespoon of the melted butter, and season with salt. Roast for 5 to 7 minutes, until softened and starting to brown.
Meanwhile, butterfly the shrimp by making a deep cut down the center of the back without cutting all the way through. Remove the vein.
In a large bowl, combine the remaining 5 tablespoons of melted butter with the ginger, garlic, curry powder, and garam masala to make a spice butter.
In a separate bowl, toss the butterflied shrimp with 2 tablespoons of the spice butter, the paprika, and a pinch of salt.
In the large bowl with the remaining spice butter, add the rice, 1 teaspoon of salt, and 1/2 cup of the fresh herbs. Toss to combine.
Assemble and Bake: Add the seasoned shrimp to the baking sheet with the shallots and spread them in a single layer.
Top the shrimp with the rice mixture in an even layer and drizzle with 1/4 cup of water.
Cover the pan tightly with foil and bake for 16 to 18 minutes, until the rice is hot and the shrimp are cooked through.
Serve: Fluff the shrimp and rice together with a fork. Season with more salt if needed and stir in the remaining 1/2 cup of herbs.
Top each serving with a dollop of yogurt and a sprinkle of toasted cashews.

Notes

Using pre-cooked or microwavable basmati rice is a key time-saving shortcut for this weeknight-friendly recipe.
Butterflying the shrimp helps them to cook quickly and evenly on the sheet pan.
Preheating the baking sheet before adding the shallots helps them to brown and develop flavor quickly.

Find it online: https://www.eatswithsoul.com/sheet-pan-shrimp-biryani/