20-Min Malaysian Biryani Rice Bowl
Fragrant jasmine rice layered with spiced chicken and shrimp, finished with crispy fried onions and a squeeze of lime. TikTok biryani without the 90-minute simmer.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 2 cups jasmine rice, cooked
- ½ lb chicken thigh, diced
- ¼ lb shrimp, peeled
- 2 tbsp biryani spice paste or garam masala
- ½ cup coconut milk
- ¼ cup crispy fried onions
- 1 whole lime
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. Add chicken, cook for 4 minutes, breaking up and stirring until edges brown.
- 2
Stir in biryani spice paste and cook for 30 seconds until fragrant. Add shrimp and cook for 2 minutes, stirring.
- 3
Pour in coconut milk, bring to a simmer. Stir in cooked rice gently, breaking up clumps, and cook for 2 minutes until heated through.
- 4
Remove from heat. Squeeze lime juice over the top and fold in half the fried onions and cilantro.
- 5
Divide between bowls. Garnish with remaining fried onions and cilantro. Serve immediately.
Tools you’ll need
- 12-inch stainless steel or non-stick skillet
- wooden spoon or spatula
- measuring cups and spoons
- kitchen knife
- cutting board
- lime squeezer (optional)
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