Instant Pot Shrimp Biryani Recipe

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)
• 1/2 tablespoon ginger (grated)
• 1/2 tablespoon garlic (grated)
• 1 tomato (diced)
• 1 russet potato (cubed )
• 1/2 teaspoon ground turmeric
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon garam masala
• 2 teaspoons kosher salt
• 1 pound extra large pre-peeled Shrimp (20 ( use frozen, no need to thaw))
• 2 cups water (for cooking )
• 1/2 cup cilantro for garnish

Instructions

1. 1

   Rinse and soak the rice in water for 20 minutes. Drain the rice after 20 minutes.

2. 2

   Turn the Instant Pot to Sauté mode and heat ghee. Add cumin seeds, peppercorns and bay leaves. Sauté for 30 seconds.

3. 3

   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.

4. 4

   Add ginger, garlic, tomatoes, potatoes, turmeric, red chili powder, garam masala and salt. Mix well.

5. 5

   Add shrimp, rice and water. Mix well, making sure all the rice is under the liquids.

6. 6

   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.

7. 7

   Garnish with fresh cilantro. Serve hot with raita and lime wedges.