Shrimp Biryani – Instant Pot

Shrimp Biryani –  Spicy and delicate, full-flavored meal, made with fragrant basmati rice and shrimp! The warm flavors of fresh spices, turmeric, red chili powder and the sweetness from onions cooked in ghee make this an ultimate dish for lunch or dinner!

It is a crazy time of the year for my family and I am sure many of you are in the same boat. We have a 5th -grade and an 8th-grade graduation coming up. Several end-of-the-year activities that have made our days busier than ever. I cannot seem to keep up with my calendar.  I am very emotional that my boys are going to be moving up to bigger schools! I know they are ready but I am not for this school year to be over. I am not ready to part with their childhood and the beautiful, care-free moments I enjoyed in the elementary school. I know I have to be strong and supportive as they move on to bigger goals in their lives but I do want to hold on to these last few days. I am so NOT ready for this school year to be over.

As time is flying quickly than I would like, I want to make meals that my boys love but still do not take up a ton time and energy. I try cooking healthy, one-pot meals in my Instant Pot which has saved me a lot of time. Here is my easy Shrimp Biryani recipe, that we all love and does not require any marination. I do not add any yogurt and the recipe uses fewer ingredients than the traditional Biryani. The simplicity of this biryani makes it a very achievable meal for busy weeknights.

I am a big fan of Shrimp! I love how versatile they are and although I would love to buy fresh shrimp, it just does not work out for me. So I always keep a bag of good quality shrimp in my freezer that I can use in a jiffy.  Full of flavors, every bite of this Shrimp Biryani takes me to my happy place!
This Shrimp Biryani is gluten free and can be easily made dairy-free by replacing the ghee with any cooking oil. For me ghee is a must, I start this Biryani with ghee and then add another spoonful just before I eat!
I have cooked this same Biryani on stovetop many times and I was happy to get same results in my instant pot! So if you have enjoyed my Chicken Biryani or Vegetable and Paneer Biryani, you will LOVE this too. I can’t wait to hear back on how you like this easy recipe!

 

4.41 from 5 votes
shrimp biryani
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Shrimp Biryani - Instant Pot
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Course: Entree
Cuisine: Indian
Servings: 4 -5
Author: Archana Mundhe
Ingredients
  • 2 cups long grain basmati rice
  • 1 tablespoon ghee
  • 1 teaspoon cumin seeds
  • 8-10 black peppercorn
  • 2 bay leaves
  • 1 large onion thinly sliced
  • 1/2 tablespoon ginger grated
  • 1/2 tablespoon garlic grated
  • 1 to mato diced
  • 1 large potato cubed
  • 1/2 teaspoon turmeric
  • 1-2 teaspoon mild red chili powder I used Kashmiri chili powder
  • 1 teaspoon garam masala
  • 2 teaspoon salt
  • 1 pound extra large Shrimp 20 - thawed if using frozen
  • 1/2 cup cilantro for garnish
Instructions
  1. Rinse and soak the rice in 2 cups of water for 20 mins. Drain the rice after 20 mins.
  2. Turn Instant Pot to Saute(More) mode. Once the hot sign displays, add ghee. Add cumin seeds, peppercorn and bay leaves. Sauté for 30 seconds.
  3. Add onions and mix well. Cook covered with a glass lid on for 3-4 mins, until the onions are translucent and light golden in color.
  4. Add ginger, garlic, tomatoes, potatoes, turmeric, red chili powder, garam masala and salt. Mix well.
  5. Add shrimp, rice and 2 cups of water. Mix well, making sure all the rice is under the liquids.
  6. Close Instant Pot lid with the pressure valve to sealing. Cook on Manual(Hi) for 6 mins followed by quick release.
  7. Garnish with fresh cilantro. Serve hot with raita and lime wedges.
Recipe Notes
Updated Notes - I also tested this recipe with a new cook time that also works great. Cook on Manual(lo pressure) for 4 minutes followed by 3 minutes NPR.
 

Methi Garlic Salmon

Happy new year! My resolution this year is to slow down and practice mindful eating. I have been trying to eat healthy for the most part but I think being mindful will help me get to the next goal of eating with intention and attention. When I think of healthy foods, from heart health to brain health salmon is always on the top of my list. Pan roasted, crisp and super flavorful methi garlic salmon is one of my favorite recipes in addition to the tandoori salmon and salmon tikka masala on skewers. These are on our repeat list to get all the benefits of eating fatty fish like Salmon once a week. Continue reading “Methi Garlic Salmon”

Salmon Tikka Masala Skewers with homemade garam masala

salmon tikka masala skewers

Home cooking at its best! A beautiful year around recipe that is nutritious and flavorful with very few ingredients. We try to eat Salmon once a week in my family. In addition to Tandoori Salmon and Methi garlic salmon, here is another quick recipe of Salmon Tikka Masala Skewers that we savor.  This recipe uses green marinade made with the goodness of cilantro, mint, ginger, garlic, yogurt and the warmth of homemade garam masala which is especially good for fall and winter meals.

Check out the new printer friendly recipe and the super helpful nutrition label for this recipe at the end of this post!  Continue reading “Salmon Tikka Masala Skewers with homemade garam masala”

Pan fried Pompano/Pomfret

pompono1

Spiced, shallow fried Pomfret is a delicacy back home in Maharashtra.  Pomfret, also known as pompano or butterfish is very popular in South Asia as it is abundant in the surrounding oceans. In 2003, Arti, my sister from Singapore was visiting and while shopping at the local Korean store she noticed the fish, labeled pompano, in the seafood department. Arti makes the most amazing fish and was very confident it was the same as my favorite pomfret. It had been years since I had the delicious fish! She had the fish monger cut us perfect steaks and when we made it that evening it felt like I was back home eating my mom’s fried pomfret. Since that day, I have made pomfret in many different ways but this simple recipe is still my favorite! Continue reading “Pan fried Pompano/Pomfret”

Spicy Malabar Shrimp curry

shrimp(1)

A recipe too good not to share! I recently came across one of Maunika
Govardhan’s shrimp recipes that had my taste buds jumping with
excitement. I had a friend, who loves seafood, coming for dinner so I
thought I should give it a try.

Well my excitement got the best of me… I was so eager to make this
dish that I didn’t stop to read the detailed instructions and instead
started making it simply by going back and forth between the
ingredients and method on my iphone.  Before I knew I was at the last
step of making the sauce and I had poured in 4 tablespoons of tamarind
paste. It took me a minute to realize that it probably is too much as
the recipe also calls for lots of tomatoes but it was too late. Once
the shrimp was cooked, I had a taste and it was sour. I went back to
the recipe and read her detailed notes where she clearly mentioned the
strength of the tamarind paste.

Continue reading “Spicy Malabar Shrimp curry”

Tandoori Salmon

Spicy, flavorful and steaming tandoori salmon served over bed of thinly sliced cabbage, green peppers and red onions!

Salmon is our once a week go to fish. One day I decided to change up my salmon marinate and make it tandoori style knowing how much my boys love the tandoori chicken. It was an instant hit and now I make it at least once a month for our weeknight meals. It is also a great party appetizer.

Continue reading “Tandoori Salmon”

Fish Curry with Basmati Rice

Fish is staple in our home.  Fish cooks much faster and needs very few ingredients to bring out the flavors which makes it a quick and healthy week night dinner option. This particular curry recipe is very simple and pairing it with Basmati rice makes it an amazing meal.

In this recipe I have used fillet catfish. Catfish is a moderately fatty fish with a good source of high quality protein and is an excellent source of vitamin B-12. It is a rich source of omega-3 fatty acids.

Recipe:

Prep time: 5 mins  Cooking time:15 mins    Total time: 20 mins

Ingredients:

1 lb fillet catfish
1 tbsp lemon juice
1 large tomato cut into 4 pieces
1 small red onion roughly chopped
4 tbsp fresh grated coconut
1/2 inch peeled ginger
4  garlic cloves
1/2 tablespoon cooking oil
1/2 tsp mustard seeds
1/4 tsp turmeric
2 tsp red chili powder
salt to taste

Directions:

  1. Wash and drain the catfish. Cut into 2 inch cubes and apply 1 tablespoon of lemon juice.
  2. Puree onion, tomatoes, coconut, ginger and garlic to a fine paste.
  3. Heat oil in a medium pan.Add mustard seeds and once they start to crackle add the onion and tomato puree.
  4. Add turmeric and red chili powder and cook on medium heat for 5 mins until the oil starts to separate stirring occasionally.
  5. Drain any water/lemon juice from the fish and add the fish to the sauce.
  6. Add salt and gently mix together the sauce and the fish. Cook covered on medium heat for 5 mins.

Note: You may want to add 1/4th to 1/2 cup warm water to get the desired consistency.

Serve with Hot Basmati rice and lime wedges!

Enjoy!