Go Back
Pineapple shrimp biryani served in a brass pot, garnished with fresh herbs and pineapple, with pineapple mint raita and coconut lime chutney on the side.
Print Pin

Pineapple Shrimp Biryani with Pineapple Mint Raita & Coconut Lime Chutney

A South Indian–inspired coastal meal featuring fragrant pineapple shrimp biryani served with a cooling pineapple mint raita and a bright coconut lime chutney. Sweet, savory, tangy, and aromatic in perfect balance.
Course Main Course
Cuisine Coastal Indian, Indian, South Indian
Keyword coastal indian biryani, coconut lime chutney, pineapple biryani, pineapple mint raita, pineapple shrimp biryani, seafood biryani, shrimp biryani, south indian biryani
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 640kcal
Cost $12 for entire recipe

Equipment

  • Heavy-bottom pot with tight-fitting lid
  • wide sauté pan or skillet
  • Fine mesh strainer
  • Blender or food processor
  • small tempering pan
  • Measuring cups and spoons
  • Mixing bowls

Ingredients

For the Rice

  • 1½ cups basmati rice rinsed and soaked 20 minutes
  • 2½ cups water
  • 1 bay leaf
  • 3 green cardamom pods
  • 1 small cinnamon stick
  • 4 cloves
  • Salt to taste

For the Shrimp

  • 1 lb 450 g large shrimp, peeled and deveined
  • ½ tsp turmeric
  • 1 tsp Kashmiri chili powder
  • 1 tsp coriander powder
  • 1 tbsp lemon juice
  • Salt to taste

For the Biryani Masala

  • 2 tbsp coconut oil or ghee
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 sprig curry leaves
  • 1 medium onion thinly sliced
  • 2 green chilies slit
  • 1 tbsp ginger-garlic paste
  • 2 cups pineapple finely cubed
  • ½ cup coconut milk or plain yogurt
  • ½ tsp garam masala

For Layering & Finish

  • ¼ cup chopped cilantro
  • ¼ cup chopped mint
  • Juice of ½ lemon
  • Optional: pinch of saffron soaked in 2 tbsp warm milk

For the Pineapple Mint Raita

  • 1½ cups plain yogurt
  • ½ cup finely chopped pineapple
  • 2 tbsp finely chopped fresh mint
  • ¼ tsp roasted cumin powder
  • Salt to taste
  • Optional: tiny pinch of sugar

For the Coconut Lime Chutney

  • 1 cup grated fresh coconut
  • 1–2 green chilies
  • 1 tbsp roasted chana dal optional
  • Juice of 1 lime
  • Salt to taste
  • Water as needed

Tempering

  • 1 tsp coconut oil
  • ½ tsp mustard seeds
  • 1 small sprig curry leaves

Instructions

Cook the Rice

  • Bring water, whole spices, and salt to a boil. Add soaked rice and cook until 70–75% cooked (still firm). Drain and set aside.

Season & Sear the Shrimp

  • Toss shrimp with turmeric, chili powder, coriander powder, lemon juice, and salt.
  • Heat 1 tbsp oil in a wide pan and sear shrimp 1–2 minutes per side until just pink. Remove and set aside.

Prepare the Biryani Masala

  • In the same pan, heat remaining oil. Add mustard seeds and let them pop, then add cumin seeds and curry leaves.
  • Sauté onions until soft and lightly golden. Add green chilies and ginger-garlic paste; cook until fragrant.

Add Pineapple & Creaminess

  • Stir in pineapple and sauté 2 minutes only. Lower heat and add coconut milk or yogurt. Cook until thick and glossy. Stir in garam masala and adjust salt.

Layer the Biryani

  • Spread half the rice over the masala. Arrange shrimp evenly on top. Sprinkle cilantro, mint, and lemon juice.
  • Add remaining rice and drizzle saffron milk if using.

Dum Cook

  • Cover tightly and cook on low heat for 10–12 minutes (or bake covered at 350°F / 175°C for 12 minutes). Rest 5 minutes, then gently fluff.

Make the Pineapple Mint Raita

  • Whisk yogurt until smooth. Stir in pineapple, mint, roasted cumin powder, and salt. Chill until serving.

Make the Coconut Lime Chutney

  • Blend coconut, green chilies, chana dal, lime juice, salt, and water to a smooth chutney.
  • Heat coconut oil, add mustard seeds and curry leaves, and pour the tempering over the chutney.

Notes

Serving

Serve the Pineapple Shrimp Biryani hot with chilled Pineapple Mint Raita and Coconut Lime Chutney on the side. Optional additions: papad, cucumber slices, or extra lime wedges.

Recipe Notes

  • Pineapple should be used as a savory accent, not a sweet base; keep pieces small and sauté briefly to avoid excess sweetness.
  • Fresh pineapple gives the best flavor and texture; if using canned, rinse and drain well before cooking.
  • Shrimp cook very quickly—sear lightly and finish during dum cooking to prevent rubbery texture.
  • Coconut milk creates a richer, coastal flavor; yogurt gives a lighter, tangier finish—both work well.
  • Basmati rice should be cooked only 70–75% before layering to prevent mushy biryani.
  • Keep the heat gentle during dum cooking and ensure a tight seal so the biryani steams, not fries.
  • Pineapple Mint Raita should be cooling and fresh, never sweet; add sugar only if pineapple is very tart.
  • Coconut Lime Chutney should be bright and citrusy, not sour—adjust lime gradually.
  • This dish pairs best with simple sides (papad, cucumber, extra lime) to let the biryani shine.
  • Leftovers keep refrigerated up to 2 days; reheat gently to avoid overcooking the shrimp.