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shrimp biryani in a large bowl with rice
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Shrimp Biryani (instant pot)

This Shrimp Biryani is an Indian dish with lots of seasonings and delicious flavors. Easily make this dish right at home in the Instant Pot.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 538kcal
Author chunkyinkentucky

Equipment

Ingredients

  • 2 cups basmati rice
  • 2 tbsp unsalted butter
  • 1 tsp cumin seeds
  • 2 bay leaf
  • 1 black cardamom
  • 2 green cardamom
  • 2 cloves
  • 1 cinnamon stick 1 inch long
  • 1 star anise
  • 1 tsp peppercorns
  • 1 large onion sliced
  • 1 tbsp ginger garlic paste
  • 1 large tomato chopped
  • 1 tbsp chili powder
  • 1½ tsp salt
  • ¼ tsp turmeric
  • 1 tsp garam masala
  • ½ tsp coriander powder
  • ¼ cup plain yogurt
  • ⅓ cup mint leaves
  • ⅓ cup coriander leaves
  • 1 lb large shrimps cleaned and deveined
  • 2 cups water

Instructions

  • Rinse the rice 3-4 times or until the water runs clear. Soak with enough water for 15 minutes; drain and set aside after 15 minutes.
  • Set the instant pot on the SAUTE function. Add butter, and let it melt. Add cumin seeds, bay leaves, black and green cardamom, cinnamon, black peppercorns, cloves, and star anise.
  • Next add sliced onions and sauté it for 5-6 minutes until the onions are caramelized.
  • Add in ginger garlic paste and sauté until fragrant. Next, add chopped tomato and salt. Mix and cook it for a few seconds until the tomatoes soften.
  • Add chili powder, turmeric powder, Garam Masala, coriander powder, and plain yogurt. Mix well.
  • Add chopped mint and coriander leaves, add soaked rice and mix properly, next add the shrimp and water.
  • CANCEL the SAUTE button. Select the PRESSURE COOK button on HIGH PRESSURE for 6 minutes. (Make sure the valve is in the SEALING position).
  • Once the pressure-cooking cycle is over; quick-release pressure by manually moving the valve from SEALING to VENTING position.
  • Open the lid carefully and select the CANCEL button. Fluff the top layer and gently mix the biryani.
  • Serve the shrimp Biryani hot with Raita and enjoy.

Notes

  • You can store the shrimp biryani in an air-tight container for 3-4 days in the refrigerator or around 2 months in the freezer. To reheat, thaw overnight in the fridge and then heat in the microwave at 30-sec intervals until heated.
  • Use jasmine rice or other short-grain Indian rice if you don’t have basmati rice. However, don’t use brown rice as they require a longer time to pressure cook and that will overcook the shrimp.
  • Make sure all the rice is under liquid before you begin the pressure cook cycle.
  • You can replace butter with Ghee if you like.
  • You can use fresh or frozen shrimps (defrosted and dried). If using frozen shrimp just make sure that they are not precooked.

Nutrition

Calories: 538kcal | Carbohydrates: 83g | Protein: 32g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 200mg | Sodium: 1066mg | Potassium: 667mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1308IU | Vitamin C: 8mg | Calcium: 177mg | Iron: 3mg