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Instant Pot Shrimp Biryani

Instant Pot Shrimp Biryani by Ashley of MyHeartBeets.com

Instant Pot Shrimp Biryani

4.65 from 17 reviews
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Servings 3 -4

Ingredients
 

Whole Spices

  • 4 cardamom pods
  • 3 whole cloves
  • 1- inch piece cinnamon
  • ½ teaspoon cumin seeds
  • 2 teaspoons minced garlic
  • 2 teaspoons ginger
  • 1 Serrano pepper or green chili minced, adjust to taste
  • 20 curry leaves
  • 1 to mato diced

Ground Spices

  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoons black pepper adjust to taste
  • ½ teaspoon turmeric
  • 1 cup water
  • 1 pound frozen jumbo or extra jumbo raw shrimp

Add Later:

  • 1 tablespoon chopped cilantro garnish
  • 1 tablespoon chopped mint garnish

Instructions
 

  • Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
  • Press sauté, add the ghee or and once it melts, add the cashews and raisins. Stir-fry for 1-2 minutes, or until the cashews turn golden. Remove and set aside to be used later as garnish.
  • Next add the onions and whole spices. Stir fry for 10-12 minutes, or until the onions start to brown.
  • Add the garlic, ginger, Serrano pepper, curry leaves, stir, then add the tomato and ground spices. Stir-fry for 3-4 minutes, or until the tomato begins to break down.
  • Add the rice and water, stir, then add the shrimp.
  • Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
  • Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure.
  • Garnish with cilantro, mint and ghee-coated cashews.

Notes

  • I love this brand of basmati rice if you want to try it!
  • If you can't find curry leaves, you can leave them out. I like the flavor they add to the dish but the biryani will still be good without them.
  • Please use jumbo or extra jumbo shrimp as indicated. If you use smaller shrimp, they will most likely be overcooked.
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