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Instant Pot Shrimp Biryani Recipe

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4.1 from 7 reviews

A flavorful and aromatic Instant Pot Shrimp Biryani that combines succulent shrimp with fragrant basmati rice, spices, and coconut milk for a quick and delicious one-pot meal in just 35 minutes.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Seafood

  • 500 grams shrimp (fresh or frozen, thawed if frozen)

Spices and Flavorings

  • 1 tbsp ginger-garlic paste
  • 2 green chillies (or bird’s eye chilies)
  • 3-4 bay leaves
  • 1 tsp red chili powder (preferably Kashmiri red chili powder)
  • ¾ tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp salt

Dairy and Oils

  • 1.5 tbsp ghee (or butter)

Produce

  • 1 onion, sliced thin
  • 2 tomatoes, diced
  • ½ cup chopped fresh mint and coriander

Other Ingredients

  • ½ cup raisins and cashews
  • 1 cup coconut milk
  • 2½ cups basmati rice
  • 1 ¾ cups water

Instructions

  1. Soak the Rice: Soak basmati rice in water for 30 minutes. After soaking, drain and rinse the rice thoroughly.
  2. Sauté Onions: Set the Instant Pot to ‘Sauté’ mode, add ghee, then sliced onions. Cook until onions start to brown for a rich flavor base.
  3. Add Aromatics and Nuts: Stir in ginger-garlic paste, raisins, cashews, green chillies, bay leaves, diced tomatoes, and chopped mint and coriander.
  4. Cook Tomatoes: Sauté the mixture until the tomatoes release moisture and soften, about 1 minute, to enhance flavor melding.
  5. Add Spices: Mix in red chili powder, turmeric, and garam masala evenly to coat ingredients.
  6. Deglaze Instant Pot: Pour a tablespoon of water into the pot and scrape up any browned bits from the bottom to prevent burn errors during pressure cooking.
  7. Add Rice: Add soaked and drained basmati rice and stir well to combine with spices and aromatics.
  8. Add Liquids: Pour in coconut milk and mix thoroughly for a creamy texture.
  9. Add Water: Add 1 ¾ cups water, stirring to integrate all ingredients evenly.
  10. Add Shrimp and Salt: Place shrimp into the pot and sprinkle with salt, then stir gently to combine.
  11. Pressure Cook: Secure the Instant Pot lid, set the valve to ‘sealing’, and select ‘Manual’ high pressure for 5 minutes.
  12. Natural Release: Allow the pressure to release naturally for 10 minutes without opening the valve to develop flavors and fully cook the shrimp.
  13. Release Remaining Pressure: Quickly release any leftover steam by opening the valve, then open the lid carefully.
  14. Fluff Biryani: Gently fluff the biryani with a fork to separate the grains without breaking the shrimp.
  15. Serve: Garnish with fresh coriander, lemon wedges, and serve alongside raita, Indian pickle, or green chutney for an authentic meal.

Notes

  • Use Kashmiri red chili powder for milder heat and vibrant color.
  • Make sure to deglaze the pot well to avoid the Instant Pot ‘Burn’ error.
  • If using frozen shrimp, thaw completely before cooking.
  • You can substitute ghee with unsalted butter if preferred.
  • Allowing a natural pressure release is key to perfectly cooked shrimp and rice.
  • Adjust green chilies based on your heat preference.
  • Author: Monica
  • Prep Time: 35 minutes (includes 30 minutes soaking rice and prep)
  • Cook Time: 15 minutes (5 minutes pressure cooking + 10 minutes natural release)
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Indian
  • Diet: Halal

Find it online: https://monicarecipes.com/instant-pot-shrimp-biryani-recipe/