Shrimp Biryani is a 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 May 2019 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. For more details on where to buy shrimp check out this article from eatingwell.com.
Update Notes:
- Although the video shows 6 minutes pressure cooking, I have since tried cooking shrimp biryai in low pressure mode for 4 minutes followed by 3 minute NPR. The new cooking time works better to avoid overcooking.
- 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.
Steps for delicious Instant pot Shrimp Biryani:
Step 1 – Rinse and soak the rice for 20 minutes. Drain after 20 minutes and set aside (photos 1 – 2).
Step 3 – Add ginger, garlic, tomatoes, potatoes, turmeric, red chili powder, garam masala and salt. Mix well. Add shrimp, rice and water. Mix gently, pushing all the rice under the liquids (photos 7 – 10).
Step 4 – 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?
Do you enjoy one-pot meals? Here are some of my family favorite Instant pot biryani recipes:
- Chicken Biryani
- Veg Biryani
- Chickpea Biryani
- Fish Biryani
- Brown Rice Chicken Biryani
- Low Carb Chicken Biryani
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Shrimp Biryani - Instant Pot
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 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 (frozen, no need to thaw)
- 1/2 cup cilantro for garnish
Instructions
- 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.
Video
Notes
Nutrition
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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 in New Jersey with my husband and two sons.
Melanie says
I haven’t tried making this yet but it looks so good and easy. I have one question. I don’t like cooked onions and most everything seems to require onions. Do I have to add the onions or is there a different vegetable I could use? I was thinking about trying red, yellow or orange peppers
Archana says
You can skip onions altogether.
Rob Hoffman says
Great recipe, what’s best way to kick up the heat?
Rob
Archana says
Add extra red chili powder, you can add a spicier version such as cayenne or add a chopped jalapeño.
Pal says
In the midst of corona and school closures, I wanted my 14 year daughter to do some cooking. I chose this recipe to begin her cooking journey. It was super easy for her to follow and turned out fantastic. She is definitely looking forward to making her next meal
Archana says
Thank you! This is the best compliment for my recipes. Happy cooking and what a great way to spend time together.
Priya says
Can this be made with brown rice?
Archana says
I would not recommend as brown rice need longer time to cook which will overcook the shrimp
Annie says
I’m using royal basmati rice but it takes me 13 minutes cook time to get it to cook properly. Am I doing something wrong?
Archana says
13 mins for white rice seems a bit too long. Try this recipe as is.
Sumi says
I cooked it for my 10years old son who is a Biriyani fan yesterday it turned out so good. Whole family liked it. Used instant pot. Thanks.
Archana says
Thank you for the feedback@
Lloyd says
what do you do with the peppercorns? do pick them out after the biryani is cooked or just assume people don’t care about biting into a peppercorn?
Archana says
Normally are picked out while eating, although some people enjoy biting on them and eating.
Neha says
Is there any was we can do the pastry sheets at home? Don’t have readymade at the moment. Thanks
Archana says
I have never tried them. I am sure there are recipes out there
Shikha says
I love your recipes and really liked the mint in your egg biryani recipe. Can I add mint to this one?
Archana says
yes! That works well 🙂
Shikha says
I love all your recipes but the rice was undercooked this time – I had to put more water and cook additional 5 mins. I hope it works
Archana says
Was the Instant Pot sealed? Sometimes if the sealing ring is not in it will not cook.
Senba says
Tried it today! It was super easy to make and tastes great. The shrimp was bland, but the rice was flavorful.
Pradnya says
Love all your receipes archana.. they r easy and quick. Good for working moms…
Sana Rehman says
How much water should I add? And if I don’t pre soak the rice do I still pc for 4 min? Will the shrimp have flavor I don’t wnat it to have a boiled taste! tiA
Archana says
Yes same time even if you do not presoak the rice. Allow 5 mins NPR
Kaval says
Do you throw in the potato uncooked?
Archana says
yes! uncooked potato cubes
Jumpypup says
So easy! I cut the recipe in half (only 2 of us eating!) and I had to make a couple of substitutions- canned diced tomatoes, coconut oil in place of ghee, the potatoes we had on hand that weren’t russet, but it turned out great. I also threw in some frozen peas for fun! Next time, I might go a little heavier on the spices (though maybe the ones we had were also a little old) but this was so easy to make with what I already had on hand and very tasty I look forward to trying some of your other recipes!
Puja Pagadala says
Tried this and came out really well. Keep sharing!
Alyssa says
What’s a good sub for Kashmiri chili powder in this? I ordered some from Amazon and the package arrived empty! Here’s what I have on hand:
Paprika
Smoked paprika
Cayenne
Guajillo chili powder
Ancho chili powder
Arbol chili powder
Regular “American” chili powder
Thank you!
Archana says
Paprika! Kashmiri red chili is very mild but adds a nice orange hue to dishes
Alyssa says
Thank you! Making it tonight!