Instant Pot Shrimp Biryani Recipe
User Reviews
4.5
411 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
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Calories
333 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Shrimp Biryani Recipe
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Spicy and delicate, full-flavored meal, made with fragrant basmati rice and shrimp!
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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
- ½ tablespoon ginger grated
- ½ tablespoon garlic grated
- 1 tomato diced
- 1 russet potato cubed
- ½ 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
- ½ cup Cilantro for garnish
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Instructions
- Rinse and soak the rice in water for 20 minutes. Drain the rice after 20 minutes.
- Turn the Instant Pot to Sauté mode and heat ghee. Add cumin seeds, peppercorns and bay leaves. Sauté for 30 seconds.
- 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.
- Add ginger, garlic, tomatoes, potatoes, turmeric, red chili powder, garam masala and salt. Mix well.
- Add shrimp, rice and water. Mix well, making sure all the rice is under the liquids.
- 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.
- Garnish with fresh cilantro. Serve hot with raita and lime wedges.
Equipments used:
Notes
- Frozen shrimp works best for this recipe. Make sure to dry any excess water with paper towels.
- No low-pressure option on your Instant Pot? Cook the Biryani on High-Pressure mode for 4 minutes followed by a 5-minute Natural Pressure release.
- Deglaze the Instant Pot insert using a tablespoon of water to remove any browned bits from the sautéing of the onions. This will help the Instant Pot come to pressure and also prevent the "BURN" signal.
- Make sure all of the rice is under the liquids before closing the Instant Pot.
- It is normal for the top layer of the rice to look a bit undercooked. Simply fluff the top layer and then gently mix the biryani with a silicone spatula.
- Soaking Rice - Although soaking rice yields the best textures, you may skip the pre-soaking step.
- Spice Level - This recipe makes medium spicy Biryani. For extra spicy add jalapeno or use spicer red chili powder.
Nutrition Information
Show Details
Calories
333kcal
(17%)
Carbohydrates
62g
(21%)
Protein
17g
(34%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
95mg
(32%)
Sodium
1226mg
(51%)
Potassium
435mg
(12%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
505IU
(10%)
Vitamin C
7mg
(8%)
Calcium
87mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 62g | 21% |
| Protein | 17g | 34% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 1226mg | 51% |
| Potassium | 435mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
411 reviews
Excellent
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