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Shrimp and rice with coriander and raisins on a white plate
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Instant Pot Shrimp Biryani

Shrimp or prawn biryani is a delicious biryani made by cooking aromatic basmati rice with prawns or shrimp and spices. This restaurant-quality dish can be made easily in the Instant Pot!
Course Main Course
Cuisine Indian
Diet Gluten Free
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6
Calories 531kcal
Author Shinta

Equipment

Ingredients

Instructions

  • Soak the basmati rice in water for 30 minutes. After soaking, drain the water and rinse the rice before using it.
  • Turn the IP to 'Sauté' mode. Add the ghee, followed by the sliced red onions. Sauté until the onions begin to brown.
  • Add the ginger-garlic paste, followed by the raisins and cashews, green chillies, bay leaves, chopped tomato, fresh mint and coriander.
  • Sauté until the tomatoes release their moisture and start to soften (around 1 minute).
  • Add the red chili powder, turmeric and garam masala and stir to combine with the rest of the ingredients.
  • Important: Deglaze your Instant Pot with a tablespoon of water, to make sure there is no residue sticking to the bottom of the pot. Any residue will trigger the Burn error.
  • Add the basmati rice. Give it a good stir to combine.
  • Add the coconut milk and mix well.
  • Add 1 ¾ cups water and mix well.
  • Add the shrimp, followed by the salt and mix well to combine.
  • Put on the lid of the IP, and with the valve in 'sealing' position, switch to 'Manual' mode, in 'High' setting. Set the time for 5 minutes.
  • Let the biryani pressure cook, and let the steam release naturally (do not open the valve to release steam, let the vent go down on its own) for 10 minutes. Then, lift the vent to release any residual steam.
  • Open the lid of the IP and gently fluff up the biryani with a fork.

Serving Suggestion

  • Serve with a garnish of coriander, wedges of lemon, and raita (spiced yogurt) on the side. You can also serve the biryani with Indian pickle or green chutney.

Video

Notes

  • It is important to deglaze the Instant Pot before pressure cooking - any residue stuck to the base of the pot will trigger the burn error.
  • Ginger garlic paste can be substituted with minced fresh ginger and garlic
  • Fresh tomatoes can be substituted with 1/3  can of tomatoes. 
  • To make garam masala: In a pan on the stovetop, dry-roast (without oil) the following spices: ½ cup fennel seeds, 5-6 cardamoms, 6-7 cloves, a 2 inch piece cinnamon, 2-3 pieces of mace. Once the spices are heated, grind them in a high power blender, or coffee grinder. Store the ground spice mix in an air-tight jar and use as needed.

Nutrition

Calories: 531kcal | Carbohydrates: 77g | Protein: 24g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 220mg | Sodium: 1110mg | Potassium: 475mg | Fiber: 3g | Sugar: 2g | Vitamin A: 440IU | Vitamin C: 13mg | Calcium: 163mg | Iron: 4mg