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.
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 (frozen, no need to thaw)
- 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.
Jennifer says
We loved this! I followed the directions exactly, except for adding the rice to the top last and submerging it with a spatula (instead of mixing it) to avoid the “burn” message I sometimes get with rice dishes. We served it with raita and roasted green beans.
Archana says
I am so glad you enjoyed it. It is my goto for busy weeknights.
Rama says
Hi archana if I use frozen cooked shrimp what would be the timing?
Archana says
Same exact timings.
Justine says
Hi Archana
Thanks for sharing the recipe, I tried it tonight -it was delicious! Next time I will ramp up the spices as I thought it could definitely take more flavour. I served it with spinach dhal and raita.
Archana says
Awesome!! Yes you can always adjust the spices to your taste
Monica says
Hi Archana,
Would the proportions of the recipe remain the same if I make it in a 3 qt instant pot? Also how will the recipe change if I want to use brown rice?
Archana says
Same proportions for 3 QT. I am afraid the shrimp will over cook with brown rice
Monica says
Is there a way to make this with brown rice without letting the shrimp over cook?
Archana says
Hmm, Unless you cook shrimp separately, I am afraid there isn;t a way.
Twinkle says
Hi Archana! This recipe looks wonderful. Are the bay leaves picture a different kind that the common bay laurel leaf? I saw something similar on a spice seller’s website but they were called “cinnamon tree leaves” – is this what you used for this recipe?
Archana says
Hi Twinkle, Great observation!! YEs they are different and these are the cinnamon tree leaves 🙂 Although you can use teh regular bay laurel leaf in a pinch.
Susan says
I made this the other night but accidentally on manual high and got the burn notice! It was still mostly fine though—only potatoes were a little underdone but I shall try again with the low pressure!
Archana says
Thank you for your feedback. Just putting on Manual (Hi) should not have caused BURN. Make sure to deglaze the pot really well before starting pressure cooking. Low pressure cooking is just to make sure that the shrimp does not overcook 🙂
Uyen says
Hello Archana,
Thank you so much for sharing the recipe. My kids really like it. My daughter who doesn’t usually like to try new food, she just had a bowl of it. I was worried that I would end up eating it all myself but all of my 3 kids liked it. I didn’t know where to buy Garam Masala but from what I researched, I could substitute with Tandoori Masala, just cut back the chilli powder. I will find an Indian store to get the right spice. Thank you again.
Archana says
Thank you for the lovely feedback. I also have a very easy 5 ingredient garam masala recipe on the blog. But most stores including whole foods will have garam masala.
Laura says
I’m going to cook this tomorrow. How would fresh shrimp work in this?
Archana says
Hi Laura, extra large fresh shrimp will
Work. I am afraid smaller shrimp may overcook.
Donna S. says
My Instant Pot does not have a low pressure setting. How would I change the recipe? Thanks for any advice!
Archana says
Cook on high pressure for same time. Make sure to use frozen extra large shrimp
Kathie says
I just got my Instant Pot and am awaiting your cookbook, due to arrive tomorrow. I love biryani and want to try this. Not a fan of white potatoes. Would sweet potatoes work in this recipe? If so would there be any changes I should make? BTW, your website is wonderful and your instructions are so clear. Thank you.
Archana says
Hi Kathie! Congratulations on your Instant Pot! You can switch out to any potatoes you like. Just make sure to cut them into 1 inch chunks. Sweet potatoes will add a hint of sweetness but still works great!!
U&M says
Just tried this, SO GOOD!!!! yum!! thanks for the amazing recipe!
Archana says
Thank you for your feedback.
Mike D. says
Just made this for the first time. Delicious! Facebook and Instagram posts with a picture and hashtag coming soon!
Archana says
Thank you so much Mike!
Michael says
Can you use scallops vice shrimp? Thank you and I’m anxious to try.
Archana says
I have not tried but I think 4 mins low pressure will work
Rajasekhar Anumula says
Hi Archana , the recipe is very promising. Family loved it. Is there a youtube link embedded in this post or one has to go to youtube and search it. Sorry didn’t find it here and had to go to youtube to search.
Cheers,
Raj
Archana says
Thank you for letting me know! I will check it.
Muna says
Hi there .. I love your recipes .. just wanted to check if I am increasing the rice qty from 2 -4 or 6 cups Will the recipe cook time remains the same ( 4 min on low pressure and 3 min npr) or will the cook time change when the rice qty increase ?
Archana says
pressure cook time remains the same, it will take longer for the Instant Pot to come to pressure. You can double to 4 cups but 6 cups might make the rice mushy. I suggest making it in 2 batches.
Muna says
Thanks a lot for the reply .. will try 4 cups .. I have an 8qrt instant pot .. how many cups of rice maximum I can cook For biriyanis in 8 qrt plz ? Whenever I try to make the chicken biryani I go upto 6 cups and the rice has become mushy was wondering whether it was for to the water level s or too much rice
Sorry I’m new to instant pot your recipes are a saving grace for one pot meals
Archana says
I would cook 3 to 4 cups at the time only beacuse the bottom of the rice will otherwie get mushy.
Tharsha says
Hi there, When you say a cup, how much liquid is it?
Thanks
Archana says
8 oz.
Joanne M says
Making this tonight and I’m wondering if the shrimp used in this recipe are frozen or thawed. Can’t really tell from the photos. My first Instant Pot recipe and want to make sure. Thanks.
Archana says
Please use frozen shrimp. I will make sure to clarify this in the recipe.
Joanne M says
Thank you for your reply. Dinner was amazing! Served with raita and green beans. I followed the recipe exactly – 4 min on low pressure and it was perfect! Couldn’t find the Kashmiri chili powder so I substituted 1.5 tsp paprika and .5 tsp cayenne – it was delicious! Can’t wait to try another one of your recipes.
Archana says
Thank you for your lovely feedback!
Sita says
HI Archana, if i have to make it with regular pressure cooker, would you be able to tell me what is the water and cook time?
Archana says
I would use same amount of water and cook for 1 whistle and then allow to cool down for 4 minutes before opening.
Choleng says
Hi Archana:
My family loves Indian food. I cooked Biryani shrimp following your recipe tonight. The rice turned out very aromatic but the shrimps were overcooked.
Archana says
Please try to use extra large shrimp and add them frozen.