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!
Note: This post from June 2017 was updated on June 2018 with new photos, step by step recipe photos and new cook time.
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.
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.
This easy Shrimp Biryani recipe, that my whole family loves, does not require any marination. The recipe uses fewer ingredients than the traditional Biryani and the simple process makes it an achievable meal for busy weeknights. 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!
steps for delicious INstant pot Shrimp Biryani:
1. Rinse and soak the rice for 20 minutes. Get the spices ready and prep all the veggies
3. Add ginger, garlic, tomatoes, potatoes, turmeric, red chili powder, garam masala and salt. Mix well.
4. Add shrimp, rice and water. Mix gently, pushing all the rice under the liquids.
5. Close the Instant Pot and select the manual/pressure cook(LO) for 4 minutes followed by 3 minute NPR. Release the remaining pressure and open the Instant Pot. Gently fluff the rice.
Is this shrimp biryani gluten-free and dairy free?
Enjoy warm, one-pot meals? Try theSE Instant pot biryani recipes:
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Spicy and delicate, full-flavored meal, made with fragrant basmati rice and shrimp!
- 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 tomato diced
- 1 russet potato cubed
- 1/2 teaspoon turmeric
- 1-2 teaspoon mild red chili powder I used Kashmiri chili powder
- 1 teaspoon garam masala
- 2 teaspoon kosher salt
- 1 pound extra large Shrimp 20
- 1/2 cup cilantro for garnish
- Rinse and soak the rice in 2 cups of water for 20 mins. Drain the rice after 20 mins.
Turn the Instant Pot to Sauté(More) mode. Once the hot sign displays, add ghee. Add cumin seeds, peppercorn and bay leaves. Sauté for 30 seconds.
- 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.
- Add ginger, garlic, tomatoes, potatoes, turmeric, red chili powder, garam masala and salt. Mix well.
- Add shrimp, rice and 2 cups of water. Mix well, making sure all the rice is under the liquids.
Close Instant Pot lid with the pressure valve to sealing. Cook on Manual(low pressure) for 4 mins followed by 3 minute natural pressure release.
- Garnish with fresh cilantro. Serve hot with raita and lime wedges.
Recipe Video
Updated Notes-
Although the video shows 6 minutes pressure cooking, for shrimp low pressure cooking works better and hence I have updated the new cook time using low pressure mode.
When short of time, you can also skip the pre-soaking of the rice. The new cook time is tested to work well for long grain basmati rice.
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.
Are your 2 cups of rice, regular cups as in 8oz, or the little plastic cup that comes with the Instant Pot that is about 6oz?
I used regular cup measure.
Thank you!
you are welcome. Please let me know how you like it.
What type of shrimp do you buy?
Catherine, I try to buy wild caught shrimp but I have also bought farm raised fish from whole foods. I like the extra large ones that are peeled but have tails on
Archana, have you ever tried using store-bought biryani masala when experimenting with your biryani recipes (any one of them)?
All the Biryani recipes on my blog use my simple home made garam masala. Only because its easier for everyone to make it. In the past I have used Shaan Biryani masala and It tasted pretty good too. Hope this helps.
Thanks Archana. If I were to experiment on your recipe with biryani masala, would I just replace garam masala with biryani masala?
Preeti, you might have to use more of the readymade masala. Follow the ratio of shrimp to masala from the packaging of ready made masala.
Thanks so much for all your help!
Anytime!
Delicious! Even kids enjoyed it. If I wanted to substitute the diced tomato, what would you suggest? My oldest loved the biryani minus the diced tomatoes. Would love your thoughts for a recipe all (gasp!) my kids will eat happily ? Thanks!
Hi Soniya! For Shrimp Biryani, feel free to skip the tomatoes. They just add a bit of tangy flavor. Yo can always squeeze some fresh lime just before serving.
How was the texture of your shrimp? My only fear is overcooking shrimp in IP. Shrimp need only 2-3 to cook. I have my own recipe. But love checking out your IP versions.
Shrimp is cooked perfectly for me. I use frozen uncooked tail on shrimp for this recipe.
Hi Archana
Can i skip potatoes
Hi Ramya! Yes you can skip potatoes.
Hi Archana , Mimi from London UK here, I have done your shrimp biryani once which was great for the family. But now I want to cook it for a crowd. I want to feed 8/9 adults. If I double everything in recipie do you think it would turn out okay? i.e I would buy 2 lbs frozen shrimp. (or prawns as we say here in the UK!) , I would use 4 cups rice, 4 cups water etc
PS Can I just say I have done several of your dishes -the spinach dahl, the paneer with spinach, the chicken biryani, they have been all so wonderful- I appreciate you live in the US but what type of Indian are you? Are you Gujarati? I am born in the UK but originally Bengali (Calcutta)
Hi Mimi! Thank you for your note. I am so glad you are enjoying my Instant Pot recipes. I am a maharashtrian and I now live in the US.
You can easily double the Shrimp Biryani recipe in a 6 QT Instant Pot. Basically only the sauté time for the onions will increase. When you double the recipe for the Instant Pot, just the time to come to pressure increases but pressure cooking time is the same. Hope this helps. Let me know how it comes out!
Thanks for this reply- most timely indeed. I am about to cook ahead for the party tomorrow. Wish me luck. I am terrifed it will go wrong as doubling quantity but I shall let you know how it goes. Mimi
You are welcome Mimi. The only tricky part with doubling is to make sure you do not scorch the pot while sautéing onions. If you do, simply deglaze it. Biryani will always come out perfect. Just follow the steps. Let me know!
Your recepie is aating Manual Hi for 6 min but your facebook page is saying 4 min low pressure… which one is correct for Shrimp Biriyani?
Hi Jasmeen, I recently started using the 4 mins low pressure setting and it works great. So please use those settings. Let me know how it works for you. I will update the recipe with this new cook time.
This recipe is an absolute favorite with my kids. Would brown rice work?
Hi Srujani, So glad to hear your family enjoys this recipe. I would not recommend this with brown rice as it will overcook the shrimp.
How much maximum we can cook … i mean how many max servings we can cook… i want to cook this for 8… is this possible?
You can easily double this recipe in the 6 quart Instant pot.
Delicious and easy!
Thank you!
I received an Instant Pot for Christmas and have been looking for good ways to use it and this is an amazing recepie for it. Definitely will be a go-to in the future. Thanks!
Congrats on your new Instant Pot! I am sure you will enjoy the new cooking experience
Hi Archana, Now I do not know how many times I have made your shrimp biryani and is always a hit. I am specially posting this today because I made this last night and my 19 month old, had a happy happy meal of this biryani. I was so delighted that I did not had to have dinner. Thank you so very much for sharing your recipes. See you in another recipe.
Hi Uma, Thank you for your feedback! So happy to hear that you are enjoying this easy and delicious shrimp biryani.
Absolutely, marvellously delicious! Archana, you have done it again. I used Reshampatti chilies which I grinded instead of Kashmiri and Sindhi Imperial Garam Masala also freshly ground (we have a wonderful team of “spice hunters” in Montreal. They supply only the best spices from all over the planet). The 4 mminute + 3 minute natural release was PERFECT even though I used fresh jumbo shrimp and my Basmati rice was not long grain. Served with lime wedges and a heavy Balkan yogurt. Again, WOW and thank you!
Thank you Louise for taking time for this lovely feedback, it made my day! So glad that you have a good source for spices in Montreal. Good spices makes a big difference in flavors ❤️
Louise, I would appreciate if you can rate the recipe for me. The ratings can be added right on the recipe card. Thank you!
Hello Archana! Can’t wait to try. So you don’t need tp defrost the prawns before adding them right?
Hi Anjana, yes no need to defrost!
I did: I gave it 5 stars because that is definitely what this recipe deserves!
Thank you! Really appreciate it.
Thank you for this recipe Archana. I love your website and the time and effort you put into sharing your tried and tested recipes and IP settings!!!
Thank you for your lovely feedback Jincy!