Rinse basmati rice in a bowl with cold water until water runs clear.

Soak rice in cold water for 10 minutes.

Combine chicken broth, coconut milk, oil and vinegar dressing, crushed tomatoes, coriander, garam masala, ground coriander, red chili powder, and ground turmeric in a bowl.

Heat oil in a large saucepan over medium-high heat.

Add onion, curry leaves, and black mustard seed to the saucepan.

Cook and stir for 5 minutes, or until onions are crisp-tender.

Drain the soaked rice.

Add the rice to the onion mixture in the saucepan along with the shrimp mixture.

Stir to combine.

Cover the saucepan and bring to a boil.

Reduce heat to medium-low and simmer for 20 to 25 minutes, or until rice is tender and liquid is absorbed.

Remove from heat and let stand for 5 minutes before serving.