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!
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Note: This post from June 2017 was updated in May 2019 with new photos, step-by-step recipe photos, and a new video.
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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.
- Princy Gobran
Easy weeknight dinner
I’m all about cooking meals my boys love that don’t take a ton of time or energy. This easy Shrimp Biryani is a family favorite and a game-changer for busy weeknights. With no need for marination and fewer ingredients than traditional biryani, this Instant Pot recipe delivers a hearty, one-pot meal that’s ready in under 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.
- 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.
Buying Shrimp
Choosing good-quality shrimp is key! While wild-caught seafood is fantastic, it can be pricey and sometimes tricky to find. Plus, it’s not always easy to tell how fresh the shrimp at the grocery store really is. That’s why I love using sustainably raised frozen shrimp—they’re delicious, convenient, and easy to find. For this biryani recipe, I suggest going with pre-peeled extra-large shrimp to keep things simple.
Tips to make perfect Shrimp Biryani
- Pat the shrimp dry to prevent excess liquid.
- Use fresh garam masala—homemade is always best!
- Deglaze the Instant Pot with a tablespoon of water after sautéing the onions. This removes browned bits, helps the pot come to pressure, and prevents the dreaded "BURN" signal.
- Ensure all the rice is submerged in the liquids before closing the Instant Pot.
- Don’t worry if the top layer of rice looks a bit undercooked. Just fluff it up and gently mix the biryani with a silicone spatula.
- This recipe makes a medium-spicy biryani. If you like it hotter, add some jalapeño or use spicier 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.
For a quick and tasty Tomato and Onion Raita, whisk yogurt in a medium bowl. Stir in chopped onions, tomatoes, salt, and a pinch of sugar. Mix well, then garnish with fresh cilantro.
Storing
Leftover Shrimp Biryani can be stored in the refrigerator for 2 to 3 days. For longer storage, freeze it in individual portions. To reheat, simply thaw overnight in the fridge and then microwave. Shrimp Biryani is also an excellent make-ahead dish—prepare it a day in advance, let it cool completely, and refrigerate. It’s ready to serve the next day!
Variations
- When you’re short on time, you can skip pre-soaking the rice. While the biryani might not have those long, fluffy grains, the flavor will still be spot-on.
- You can substitute ghee with any neutral cooking oil.
- Instead of long-grain basmati rice, you can use Jasmine rice or short-grain Indian varieties like Surati Kolam or Ambe Mor. The texture will differ, but the biryani will still taste authentic. Just avoid using brown rice, as it takes much longer to cook and could overcook the shrimp.
- I like adding a potato to my Shrimp Biryani but feel free to skip it or swap it out for 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
- 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 enjoy fish with this one pot meal
Recipe
Instant Pot Shrimp Biryani Recipe
Equipment
Recipe Video
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 pre-peeled Shrimp 20 ( use 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.
Notes
- Frozen shrimp works best for this recipe. Make sure to dry any excess water with paper towels.
- 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.
- 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.
- Soaking Rice - Although soaking rice yields the best textures, you may skip the pre-soaking step.
- Spice Level - This recipe makes medium spicy Biryani. For extra spicy add jalapeno or use spicer red chili powder.
Nutrition
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murbkins says
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?
Archana says
I used regular cup measure.
murbkins says
Thank you!
Archana says
you are welcome. Please let me know how you like it.
Aparna says
What should be the cooking time if fresh large shrimp are used?
Archana says
Hi Aparna! Same cook time as the rice will need atleast 4 minutes of pressure cook time.
Anu Yalo says
Looks yummy!!
Catherine says
What type of shrimp do you buy?
Archana says
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
Preeti Mehta says
Archana, have you ever tried using store-bought biryani masala when experimenting with your biryani recipes (any one of them)?
Archana says
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.
Preeti Mehta says
Thanks Archana. If I were to experiment on your recipe with biryani masala, would I just replace garam masala with biryani masala?
Archana says
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.
Preeti Mehta says
Thanks so much for all your help!
Archana says
Anytime!
Soniya says
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!
Archana says
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.
Prajakta says
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.
Archana says
Shrimp is cooked perfectly for me. I use frozen uncooked tail on shrimp for this recipe.
Ramya says
Hi Archana
Can i skip potatoes
Archana says
Hi Ramya! Yes you can skip potatoes.
Mimi Bhattacharyya says
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)
Archana says
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!
Mimi Bhattacharyya says
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
Archana says
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!
Jasmeen says
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?
Archana says
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.
srujani patra says
This recipe is an absolute favorite with my kids. Would brown rice work?
Archana says
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.
Jasmeen says
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?
Archana says
You can easily double this recipe in the 6 quart Instant pot.
Ayesha S says
Delicious and easy!
Archana says
Thank you!
Douglas Boyle (@douglas_boyle) says
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!
Archana says
Congrats on your new Instant Pot! I am sure you will enjoy the new cooking experience
Uma says
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.
Archana says
Hi Uma, Thank you for your feedback! So happy to hear that you are enjoying this easy and delicious shrimp biryani.
Louise Samson says
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!
Archana says
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 ❤️
Archana says
Louise, I would appreciate if you can rate the recipe for me. The ratings can be added right on the recipe card. Thank you!
Anjana says
Hello Archana! Can't wait to try. So you don't need tp defrost the prawns before adding them right?
Archana says
Hi Anjana, yes no need to defrost!
Louise Samson says
I did: I gave it 5 stars because that is definitely what this recipe deserves!
Archana says
Thank you! Really appreciate it.
Jincy Jose says
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!!!
Archana says
Thank you for your lovely feedback Jincy!
Kuulei says
Loved the flavor of the shrimp biryani! I think next time, I'm going to use a different brand of shrimp and maybe really cut down the rice soak. I have a 8 quart and doubled the recipe so it took quite a while to come to pressure. Otherwise, it was delicious!
Archana says
Thank you! I agree that doubling will increase time to come to pressure. You can also add warm water to speed up the process