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.
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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
Instant Pot Shrimp Biryani Recipe
Equipment
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
- 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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Kuulei says
Ok, I will try that next time! Thank you!
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 🙂
Inpa says
Would there be any difference in the recipe for 8qt
Archana says
Same recipe has worked for me for 8 QT
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.
Keerthana says
Hi
Thanks for the wonderful receipe !!
Could you please let me know if the same pressure cook for 3 qts instant pot ?
Thanks ,
Keerthana.