1poundextra large Shrimp20 (frozen, no need to thaw)
2 cupswaterfor cooking
½cupcilantro for garnish
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.
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.