Instant Pot Shrimp Biryani

Shrimp Biryani is a spicy and delicate, full-flavored meal, made with fragrant basmati rice, tender-cooked shrimp, and caramelized onions. 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 in May 2019 with new photos, step-by-step recipe photos, and a new video. 

Easy weeknight dinner

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 that is ready in less than an hour.

Spices used to make Shrimp Biryani

Although traditional Biryani recipes can have many spices, I love to make this dish with just a few spices. This allows the star ingredients, Shrimp and Basmati rice to shine while completing a perfect balance of warm and earthy flavors

• Kashmiri Red Chili -  Although there are many kinds of dry red chilies used in Indian cuisine, I prefer mild Kashmiri red chili powder which has a brilliant red hue that adds natural food coloring and smoky flavor. When substituting other chiles for Kashmiri red chiles be mindful of the heat level.
• Ground Turmeric - Ground turmeric is a bright, healing spice that adds a peppery-woody taste and a deep golden color to Indian food. It is known for its anti-inflammatory properties and goes into everything from drinks to curries to stir-fried vegetables, and is even used for face masks!
• Cumin Seeds - Cumin adds nutty, warm flavors and an earthy tone to this Biryani.
• Bay Leaves - Also known as Tej Patta in hindi, the Indian bay leaves originate on the southern slopes of the Himalayas. They are an integral ingredient in many North Indian dishes including Biryani.
• Black Pepper - Black peppercorns impart intense aroma, depth, and heat to foods.
• Garam Masala - Quintessential Indian Spice Blend, that gives warmth and depth to dishes and pairs perfectly with red chili for a hearty, aromatic flavor. Here is my EASY Homemade garam masala recipe.

Shrimp Nutrition

Low in calories and rich in vitamins and minerals, shrimp is a good source of protein, and omega-6, and omega-3 fatty acids. I like to keep a bag of frozen shrimp handy that I can use to prepare quick meals on busy weeknights or to make fun appetizers for parties and get-togethers.

Buying Shrimp

It is important to buy good-quality fresh shrimp. Wild-caught seafood usually is the best but can be expensive and hard to find. Most times, it is hard to tell how fresh shrimp we buy at grocery stores. For this reason, I prefer buying sustainably raised frozen shrimp as they taste good, are easy to cook, and are available easily. I recommend using extra-large shrimp for this biryani recipe.

Tips to make perfect Shrimp Biryani

• Pat dry the shrimp to avoid excess liquids
• Use fresh garam masala. Homemade garam masala works the best!
• Deglaze the Instant Pot insert using a tablespoon of water to remove any browned bits from the sautéing of the onions. This will help the Instant Pot come to pressure and also prevent the "BURN" signal.
• Make sure all of the rice is under the liquids before closing the Instant Pot.
• It is normal for the top layer of the rice to look a bit undercooked. Simply fluff the top layer and then gently mix the biryani with a silicone spatula.
• This recipe makes medium spicy Biryani. For extra spicy add jalapeno or use spicer red chili powder

How to Make Instant pot Shrimp Biryani

• Rinse and soak the rice for 20 minutes. Drain after 20 minutes and set aside (photos 1 - 2).

• Set the Instant Pot to Sauté mode and heat the ghee. Add whole spices in hot ghee and toast them gently as they release the aromas. Next, add thinly sliced onions and cook them until they turn golden brown (photos 3 - 6).

• 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).

• 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.

Serving

Enjoy hot with a lemon wedge and raita.

Raita - To make simple and delicious Tomato and Onion Raita, whisk the yogurt in a medium bowl. Add onions, tomatoes, salt, sugar and mix well. Garnish with cilantro. 

Storing

Leftover Shrimp Biryani can be refrigerated for 2 to 3 days. You can also freeze it in individual portions for longer shelf life. To reheat simply thaw overnight in the refrigerator and then microwave. Shrimp Biryani is also a great make-ahead dish - you can make it a day before, allow it to fully cool down, and then refrigerate it. Serve it the next day.

Variations

• When short of time, you can skip pre-soaking rice. The cooked biryani may not have long, fluffy, and separate grains but the taste will be the same
• You can replace ghee with any neutral cooking oil
• In lieu of long-grain basmati rice, you can also use Jasmine rice or other short-grain Indian rice varieties like Surati Kolam or Ambe Mor. The rice texture will be different but with the same authentic biryani taste. I would not recommend making Shrimp Biryani with brown rice as brown rice required much longer time to pressure cook which will overcook the shrimp.
• I love adding a potato to Shrimp Biryani, but you may skip it altogether or replace it with your favorite veggies.

Love this one-pot Biryani Recipe? Here are a few more Biryani recipes to try:

• Veg Biryani - Loaded with vegetables and soft paneer
• Chickpea Biryani - Delicious with protein-packed chickpeas and can be made vegan
• Healthy Brown Rice Biryani - Healthier twist with nutty, chewy brown rice
• Riced Cauliflower Chicken Biryani - Low carb, keto biryani
• Chicken Biryani - EASY Instant Pot chicken Biryani with an authentic taste
• Fish Biryani - Delicious way to get the heart-healthy omega-3 fatty acids in your diet

Recipe

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4.49 from 125 votes

Instant Pot Shrimp Biryani Recipe

Spicy and delicate, full-flavored meal, made with fragrant basmati rice and shrimp!

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Entree

Cuisine: Indian

Servings: 6

Calories: 333kcal

Author: Archana Mundhe

Equipment

• Instant Pot Pressure Cooker

Ingredients

• ▢ 2 cups long grain basmati rice
• ▢ 2 cups water for soaking
• ▢ 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 minutes. 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

 

1. Frozen shrimp works best for this recipe. Make sure to dry any excess water with paper towels.
2. No low-pressure option on your Instant Pot? Cook the Biryani on High-Pressure mode for 4 minutes followed by a 5-minute Natural Pressure release.
3. Deglaze the Instant Pot insert using a tablespoon of water to remove any browned bits from the sautéing of the onions. This will help the Instant Pot come to pressure and also prevent the "BURN" signal.
4. Make sure all of the rice is under the liquids before closing the Instant Pot.
5. It is normal for the top layer of the rice to look a bit undercooked. Simply fluff the top layer and then gently mix the biryani with a silicone spatula.
6. Soaking Rice - Although soaking rice yields the best textures, you may skip the pre-soaking step. 
7. Spice Level - This recipe makes medium spicy Biryani. For extra spicy add jalapeno or use spicer red chili powder.

Nutrition

Calories: 333kcal | Carbohydrates: 62g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1226mg | Potassium: 435mg | Fiber: 3g | Sugar: 2g | Vitamin A: 505IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 2mg

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