The multi-cooker makes this beloved Indian dish an easy clean-up. the shrimp and spices are first sautéed in the pot, then the rice is well cooked.
How To Make Instant Pot Shrimp Biryani Recipe
The multi-cooker makes this beloved Indian dish an easy clean-up. the shrimp and spices are first sautéed in the pot, then the rice is well cooked.
Serves:
Ingredients
- 2cupslong grain basmati rice
- 2cupswater,for soaking
- 1tbspghee
- 1tspcumin seeds
- 10black peppercorns
- 2bay leaves
- 1large yellow onion,thinly sliced
- ½tbspginger,grated
- ½tbspgarlic,grated
- 1tomato,diced
- 1russet potato,cubed
- ½tspground turmeric
- 1tspred chili powder,Kashmiri
- 1tspgaram masala
- 2tspkosher salt
- 1lbextra large shrimp,(frozen, no need to thaw)
- 2cupswater,for cooking
- ½cupcilantro,for garnish
Instructions
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Rinse and soak the rice in water for 20 minutes. Drain the rice after 20 minutes.
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Turn the Instant Pot to Sauté mode and heat ghee. Add cumin seeds, peppercorns and bay leaves. Sauté for 30 seconds.
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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.
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Add ginger, garlic, tomatoes, potatoes, turmeric, red chili powder, garam masala and salt. Mix well.
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Add shrimp, rice and water. Mix well, making sure all the rice is under the liquids.
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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.
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Garnish with fresh cilantro. Serve hot with raita and lime wedges.
Nutrition
- Calories: 351.23kcal
- Protein: 16.34g
- Cholesterol: 100.72mg
Commonly Asked Questions
Conclusion
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