Shrimp Biryani Instant Pot Recipe

Alright, friends, gather ’round because I’m about to take you on a culinary adventure with my go-to shrimp biryani recipe. This dish is not just food; it’s a vibrant mix of spices, aromas, and flavors that will make your kitchen feel like a magical spice bazaar. Let’s dive into this flavorful journey and transform some simple ingredients into an Insta-worthy masterpiece!

Making Shrimp Biryani in the Instant Pot is something I would gladly do on any given day. The assemblage of tender shrimp with big flavors is, to say the least, a spectacular dining experience, especially when the shrimp and rice are consummately cooked in such short order.

It comes together in one pot, seemingly a whole lot of work for just a few minutes of cooking, and then a few more minutes of waiting. It is why I love it and make it so frequently.

Biryani is a kind of layered dish that can be found all over the Indian subcontinent, though the best versions—I think—are made in Hyderabad.

Shrimp Biryani Instant Pot Recipe Ingredients

• Basmati Rice: Rich in carbohydrates; provides energy; subtly fragrant.
• Shrimp: High in protein; low in calories; rich in selenium and vitamin B12.
• Ghee: Adds healthy fats; enhances flavor; improves digestion.
• Onion: Provides fiber; contains antioxidants; adds sweetness and depth.
• Ginger-Garlic Paste: Packed with antioxidants; boosts immunity; aromatic foundation.
• Yogurt: Source of protein; probiotic benefits; creamy texture.
• Cilantro and Mint: Fresh, herbaceous aroma; aids digestion; adds vibrant color.
• Biryani Masala: Aromatic blend of spices; enhances flavor; adds warmth.
• Saffron: Optional; luxurious aroma; adds a golden hue.

Shrimp Biryani Instant Pot Recipe Ingredient Quantities

• 2 cups basmati rice
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons ghee or vegetable oil
• 1 large onion, thinly sliced
• 2 teaspoons ginger-garlic paste
• 1/2 cup plain yogurt
• 1 tablespoon biryani masala
• 1/2 teaspoon turmeric powder
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 1 teaspoon cumin seeds
• 2-3 green cardamom pods
• 1 cinnamon stick
• 5-6 cloves
• 1 bay leaf
• 1 teaspoon red chili powder
• Salt, to taste
• 1 tablespoon lemon juice
• 2 1/2 cups water
• 1/4 teaspoon saffron strands (optional)
• 1/4 cup warm milk (optional)

How to Make this Shrimp Biryani Instant Pot Recipe

1. Wash the basmati rice in cold water until the water is clear. Let the rice soak in water for 15-30 minutes, then drain and set aside.

2. Place the Instant Pot in ‘Sauté’ mode. Add ghee or vegetable oil, and when hot, add the following whole spices: cumin seeds, cardamom pods, a cinnamon stick, whole cloves, and bay leaf. Sauté until these spices are fragrant and toasty, which should take around 1-2 minutes.

3. Add the onion slices and cook until they are golden brown. Stir in the ginger and garlic paste and cook for one minute more.

4. Combine the biryani masala, turmeric powder, red chili powder, and salt. Put in the shrimp and mix. Sauté until the shrimp turn pink, about 2-3 minutes.

5. Include the yogurt and lemon juice, cooking the mixture for 2 more minutes until it is well combined.

6. Place the drained rice in layers over the shrimp mixture. Over the rice, sprinkle chopped cilantro and mint.

7. Directly and gently pour 2 1/2 cups of water over the rice layer to ensure that the rice is not only covered but also entirely and comfortably immersed in the liquid, which, between you and me, should look quite tranquil and serene. Also, by no means disturb the rice layer; it should just lie there in its perfect little formation as you achieve equilibrium in your water paragraph.

8. Soak saffron strands in warm milk for a few minutes, then drizzle over the rice.

9. Seal the Instant Pot and set it to high pressure. Use the function that cooks time manually. Cook for 5 minutes.

10. After cooking, let the pressure drop on its own for 10 minutes, then release the rest manually. Using a fork, gently fluff the biryani before serving.

Shrimp Biryani Instant Pot Recipe Equipment Needed

1. Instant Pot
2. Sauté function on Instant Pot
3. Fork
4. Measuring cups and spoons
5. Knife
6. Cutting board
7. Large bowl
8. Fine mesh strainer
9. Small bowl (for soaking saffron)
10. Spoon (for stirring)

FAQ

• Q: Can I use brown rice instead of basmati rice?A: You can certainly use brown rice, but you have to change the cooking time and water ratio since brown rice is a slow-cooking ingredient.
• Q: Can I make this recipe without an Instant Pot?A: Yes, you can make Shrimp Biryani on the stove. Prepare the rice and the shrimp in two different pots (you will need to use a large pot for the shrimp). Once they’ve cooked, layer the shrimp and rice together in the pot with the shrimp for the final meld.
• Q: Is there a substitute for biryani masala?A: In a case where biryani masala is not available, one can use garam masala combined with additional spices such as coriander and cumin.
• Q: How can I make this dish spicier?A: For increased spiciness, add more red chili powder and/or some chopped green chilies.
• Q: What is the purpose of saffron and can I skip it?A: Biryani receives its pleasing color and fragrance from saffron, which is certainly not an inexpensive ingredient. It is entirely acceptable to leave saffron out and substitute either turmeric for color or nothing at all to yield a perfectly good biryani.
• Q: How do I prevent the shrimp from becoming overcooked?In the cooking process, add shrimp during the last part of the operation, or slightly reduce the overall cooking time to maintain tenderness in the shrimp. Shrimp cook quickly.

Shrimp Biryani Instant Pot Recipe Substitutions and Variations

Use ghee or a vegetable oil for frying; you can substitute coconut oil or olive oil for a different flavor profile.
Ginger-garlic paste: Combine 1 teaspoon of ground ginger with 1 teaspoon of garlic powder.
Biryani masala: Replace with garam masala combined with a dash of ground coriander and ground fennel.
Cilantro: Use fresh parsley or dill as an alternative.
Unflavored yogurt: Substitute with sour cream or non-dairy yogurt for a flavor that packs a little more punch.

Pro Tips

1. Toast the Saffron: If you’re using saffron, lightly toast the strands in a dry pan for a few seconds before soaking them in warm milk. This enhances their aroma and color, providing a richer flavor to your biryani.

2. Spice Layering: Layering is crucial in biryani. After adding the shrimp and spices, taste-test and adjust the seasoning if needed. Ensuring the base layer is well-seasoned will enhance the final taste of the rice.

3. Caramelizing Onions: Take your time to caramelize the onions properly until they are deep golden brown. This adds a rich sweetness and depth of flavor that enhances the biryani.

4. Preheat Yogurt: To prevent the yogurt from curdling when added to the hot mixture, bring it to room temperature and stir it well before adding. This creates a smooth and creamy consistency.

5. Mint and Cilantro: To keep the herbs vibrant, layer them between the shrimp and rice instead of mixing directly with the hot ingredients. This preserves their color and freshness, adding a burst of flavor and aroma.