Biryani Rice Bowl
Layered jasmine rice, fragrant spices, and mixed protein in one skillet — no long braise needed. Golden, aromatic, and done before dinner time.
- Total time
- 20 min
- Servings
- 2
- Calories
- 480
- Protein
- 24g
Ingredients
- 2 cups cooked jasmine rice (about 2 cups, day-old preferred)
- 150 g boneless chicken thigh, sliced thin
- 100 g shrimp, peeled
- ½ medium yellow onion, sliced thin
- 1 tbsp biryani spice blend (or garam masala + cumin + clove)
- ¼ cup coconut milk
- 1 whole lime (juiced)
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat 2 tbsp oil in a 12-inch skillet over medium-high heat until shimmering, about 60 seconds.
- 2
Cook onion, stirring, until edges begin to turn golden, 2–3 minutes. Scatter the biryani spice over and stir for 30 seconds until fragrant.
- 3
Add chicken and shrimp, breaking them apart. Cook without stirring for 90 seconds, then toss and cook until chicken is opaque, 2 minutes total.
- 4
Stir in cooked rice, coconut milk, and a pinch of salt. Fold gently until combined and heated through, about 2 minutes.
- 5
Pour lime juice over the top. Fold once and taste for seasoning.
- 6
Divide into bowls and garnish with fresh cilantro. Serve hot.
Tools you’ll need
- 12-inch skillet
- wooden spoon or spatula
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