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.
I love cooking meals that my boys love but do not take up a ton of time and energy. This easy Shrimp Biryani recipe, which my whole family loves, does not require any marination. Using fewer ingredients than the traditional Biryani, this Instant Pot recipe makes a healthy one-pot 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.
Notes
- Although the video shows 6 minutes of pressure cooking, I have since tried cooking shrimp biryani in the low-pressure mode for 4 minutes followed by 3 minutes 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
- This Shrimp Biryani is gluten-free and can be easily made dairy-free by replacing the ghee with any cooking oil
Steps
Here are the easy 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 2: Set the Instant Pot to Sauté mode and heat ghee. Add whole spices in hot ghee and toast them gently as they release the aromas. Add thinly sliced onions and cook them until they turn golden brown (photos 3 – 6).
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 minutes of natural pressure release. Release the remaining pressure and open the Instant Pot. Gently fluff the rice.
Dis you enjoy this Instant Pot Biryani? 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
Instant Pot Shrimp Biryani
Equipment
Ingredients
- 2 cups long grain basmati rice
- 2 cups water for soaking the rice
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 10 black peppercorns
- 2 bay leaves
- 1 large yellow onion thinly sliced
- ½ tablespoon ginger grated
- ½ tablespoon garlic grated
- 1 tomato diced
- 1 russet potato cubed
- ½ teaspoon ground turmeric
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala
- 2 teaspoons kosher salt
- 1 pound extra large Shrimp 20 (frozen, no need to thaw)
- 2 cups water for cooking
- ½ cup cilantro for garnish
Instructions
- Rinse and soak the rice in water for 20 mins. Drain the rice after 20 minutes.
- Turn the Instant Pot to Sauté mode and heat ghee. Add cumin seeds, peppercorns 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 water. Mix well, making sure all the rice is under the liquids.
- Close Instant Pot lid with the pressure valve to sealing. Cook on Pressure cook(low pressure mode) 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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Sara says
Hi! Can Jasmine rice be used for this recipe, and if so, do the soaking and cooking times still apply? Also— I want to double the recipe. I see that by setting the servings to 10 the ingredients are doubled, but I wasn’t sure if the cooking times change at all. What would time cooking times be for 10 servings? Thanks!
Archana says
Yes you can use jasmine rice. No need to soak and same pressure cook time for 10 servings.
tahaye says
This is my favorite recipe to make in the Instant Pot! It’s easy and flavorful without too much heat. The extra-long grain Basmati rice and the shrimp make the dish special for me. (I grew up with sticky Japanese rice.) There are always plenty for leftovers and this reheats well in the microwave.
Jyothsna says
This turned out excellent. I followed the recipe exactly. I love your biryani recipes!!
Alexa says
This was my first time making biryani and it came out amazing! The only change I made was using ground cumin instead of whole cumin seeds. It was so flavorful and easy to throw together and everything was cooked perfectly!
Swati says
Hi Archana, what’s the cooking time and water measurement I doubled the quantities? 4 cups rice. I am also planning to use coconut milk.
Archana says
You can change the servings on the recipe card and it will adjust all the ingredients for you! I would not recommend making more than 3 cups of rice at a time in a 6 QT with shrimp! The bottom layer may get mushy.
Keerthana says
Smells so good but I keep getting a burn message. I’ve followed the recipe exactly. Any ideas on what I’m doing wrong?
Archana says
Did the bottom of the pot brown from sautéing onions? Did you double the recipe? So many reasons. Just keep it closed even if you get burn for 10 mins and it will cook.
Princy Gobran says
I always get so nervous when my parent’s come over for dinner…to a point where my parents bring their own food to my house. I made your shrimp biryani today and my dad had 3 servings! Thanks for the recipe and just all the hard work you put into it.
Archana says
Aww! This makes me so happy 🙂
Keith S says
I got the “burn” message. I am using the Instant Pot Plus Mini and the contents may have been over the fill line. The pot never pressurized for some reason. It was hot at the bottom and cold at the top. This was my 2nd Instant Pot meal and so far I’m not impressed. (Your recipe is great, I finished it on the stove). The Instant Pot is not very intuitive enough for my liking though.
Archana says
I agree the recipe is but too much for a 3 QT. I would half the ingredients.
Vanessa Walker says
I do not see a low pressure on my instant pot – so I cooked my biryani for 5 minutes and 5 minutes NPR – it came out perfect. Every time I make one of your recipes, I am still in shock that I am cooking restaurant quality food in my house, more specifically in my Instant Pot!!! The spice level was perfect for my family – and the flavors were spot on. I will be adding this to my recipe box.
Archana says
Thank you so much!
Tina says
Such a hit! I also got a burn message but removed the shrimp, added a bit more water to loosen the rice and continued cooking it on low pressure. Then added in the shrimp to finish it off. It was delicious! And the crispy rice on tge bottom was a nice bonus. Love your recipes!
Neiha Arora says
Do you think this could work with quinoa? I have used that in place of rice in your vegetable biryani, with good results. I presume no soaking and 1:1 quinoa: water ratio?
Archana says
yes! Will work with quinoa.