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instant pot shrimp biryani

Recipe by
barbara lentz
beulah, MI


yield 4 serving(s)
prep time 20 Min
cook time 10 Min
method Pressure Cooker/Instant Pot

Ingredients For instant pot shrimp biryani

  • 2 c
    basmati rice
  • 2 clove
  • 1 Tbsp
    ghee or butter
  • 1 tsp
    cumin seeds
  • 10
    black peppercorns
  • 2
    bay leaves
  • 1 lg
    onion diced
  • 2
    jalapeno's seeded and chopped
  • 4 clove
    garlic minced
  • 1
    inch piece of ginger grated
  • 1 lg
    tomato chopped
  • 1/2 tsp
    ground tumeric
  • 1 tsp
    each kashmiri red chili powder and garam masala
  • 2 tsp
  • 1 lb
    peeled deveined uncooked shrimp don't have to be thawed
  • 2 c
  • 1/2 c
    cilantro chopped

How To Make instant pot shrimp biryani

  • 1
    Rinse and soak the rice for 20 minutes. Drain. Grind the cumin seeds, peppercorns and bay leaves in a herb grinder. Turn the instant pot to saute and add the ghee or butter.
  • 2
    Add the cumin, peppercorn & bay leaves mixture. Saute 30 seconds. Add the onions and jalapeno's and cook 5 minutes. Add the ginger, garlic, tomato, turmeric, chili powder, garam masal and salt. Mix well.
  • 3
    Add the shrimp and the water and mix well. Close the lid and select pressure cook and cook on low for 5 minutes. Let sit at natural release for 3 minutes. then quick release. Garnish with cilantro

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