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Shrimp Biryani - Instant Pot
Spicy and delicate, full-flavored meal, made with fragrant basmati rice and shrimp!
- 2 cups long grain basmati rice
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 8-10 black peppercorn
- 2 bay leaves
- 1 large onion thinly sliced
- 1/2 tablespoon ginger grated
- 1/2 tablespoon garlic grated
- 1 tomato diced
- 1 russet potato cubed
- 1/2 teaspoon turmeric
- 1-2 teaspoon mild red chili powder I used Kashmiri chili powder
- 1 teaspoon garam masala
- 2 teaspoon kosher salt
- 1 pound extra large Shrimp 20 (frozen, no need to thaw)
- 1/2 cup cilantro for garnish
Rinse and soak the rice in 2 cups of water for 20 mins. Drain the rice after 20 mins.
Turn the Instant Pot to Sauté(More) mode. Once the hot sign displays, add ghee. Add cumin seeds, peppercorn 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 2 cups of water. Mix well, making sure all the rice is under the liquids.
Close Instant Pot lid with the pressure valve to sealing. Cook on Manual(low pressure) for 4 mins followed by 3 minute natural pressure release.
Garnish with fresh cilantro. Serve hot with raita and lime wedges.
Although the video shows 6 minutes pressure cooking, for shrimp low pressure cooking works better and hence I have updated the new cook time using low pressure mode.
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.
Calories: 546kcal | Carbohydrates: 87g | Protein: 31g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 295mg | Sodium: 2063mg | Potassium: 488mg | Fiber: 2g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 10.6mg | Calcium: 208mg | Iron: 4.2mg