Instant Pot Shrimp Biryani
Instant Pot Shrimp Biryani
If you’re looking for a delicious and quick meal that feels special without spending hours in the kitchen, this Instant Pot Shrimp Biryani is the answer!
The rich flavors of spices combined with tender shrimp and fluffy basmati rice create a dish that’s not only satisfying but also incredibly comforting.
Perfect for busy weeknights or casual gatherings, this one-pot wonder is sure to impress everyone at the table without much fuss.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 350
- Protein: 28g
- Carbohydrates: 40g
- Fat: 10g
- Fiber: 2g
- Sugar: 4g
- Sodium: 800mg
Why I Love This Instant Pot Shrimp Biryani
I absolutely adore this recipe because it brings me straight back to my family’s kitchen, where the aromas of spices filled the air.
Cooking biryani always felt a bit daunting at first, but using the Instant Pot takes all the stress out of it. It’s easy, fun, and I love how the shrimp comes out perfectly tender.
Plus, it’s a one-pot meal, which means less time washing up, and the vibrant colors of the dish make it so enticing. Whether for a leisurely Sunday dinner or a quick weeknight meal, this biryani always hits the spot!
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups basmati rice
- 1 large onion, sliced
- 2 tomatoes, chopped
- 1/2 cup plain yogurt
- 2 cups vegetable or chicken broth
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2-3 green chilies, slit
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 2-3 whole cloves
- 2-3 cardamom pods
- 1 cinnamon stick
- 1 tsp cumin seeds
- Salt to taste
- 2 tbsp oil or ghee
How to Make Instant Pot Shrimp Biryani
Step 1: Rinse and Soak the Rice
Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak it in water for 30 minutes, then drain before cooking. This helps achieve that lovely fluffy texture we crave in biryani.
Step 2: Sauté the Spices
Turn on your Instant Pot and select the ‘Sauté’ mode. Add the oil or ghee. Once it’s hot, throw in the cumin seeds, cloves, cardamom pods, and cinnamon stick. Sauté for about a minute until they’re fragrant, filling your kitchen with a wonderful aroma.
Step 3: Cook the Onions
Add the sliced onions to the pot and sauté until they turn golden brown. Then, add the minced garlic, grated ginger, and slit green chilies, sautéing for another minute to unlock their flavors.
Step 4: Add the Tomatoes and Yogurt
Toss in the chopped tomatoes and cook until they become soft. Stir in the plain yogurt, blending it well into the mixture for a creamy texture.
Step 5: Incorporate the Shrimp
Add the shrimp and gently mix until they are coated in the flavorful mixture. Cook for 2-3 minutes until the shrimp start to turn pink, which means they’re beginning to cook.
Step 6: Combine with Rice and Broth
Stir in the drained basmati rice, followed by the vegetable or chicken broth and salt to taste. Make sure the rice is evenly distributed in the mixture.
Step 7: Pressure Cook
Close the lid of the Instant Pot and set the valve to sealing. Select ‘Manual’ and cook on high pressure for 6 minutes.
Step 8: Release Pressure
Once cooking is complete, allow for a natural pressure release for 5 minutes, and then do a quick release for any remaining pressure. This helps keep the shrimp tender.
Step 9: Final Touches
Fluff the biryani with a fork to separate the grains and gently mix in chopped cilantro and mint before serving. These fresh herbs elevate the flavor beautifully!
Tips & Variations
- For a more robust flavor, consider marinating the shrimp in yogurt and spices for 15-30 minutes before cooking.
- Feel free to add vegetables like peas or bell peppers to the dish for an extra crunch and nutrition boost.
- If you prefer a vegetarian version, swap the shrimp for paneer or tofu.
- Serve with a side of cooling raita (yogurt sauce) and some naan for a complete meal.
Delicious Variations
- Vegetable Biryani: A flavorful medley of seasonal vegetables cooked with aromatic spices and basmati rice.
- Chicken Dum Biryani: Tender chicken pieces marinated in spices layered with rice and slow-cooked to perfection.
- Egg Biryani: Hard-boiled eggs added to spiced rice create a fulfilling and protein-packed dish.
- Mutton Biryani: Juicy mutton pieces slow-cooked with fragrant rice for a richer taste.
Serving Suggestions for Instant Pot Shrimp Biryani
Serve this biryani warm, garnished with extra herbs for a pop of color. Pair it with chilled raita to balance the spices or a fresh salad for a light touch.
This dish works beautifully for family dinners or festive occasions, making it a versatile option.
If you have a side of garlic naan, it can complement the biryani excellently—scoop the creamy rice right onto it for a flavorful bite!
Storage and Leftovers
Store any leftover biryani in airtight containers in the refrigerator. It’s best eaten within 3-4 days. You can also freeze portions for up to a month. When reheating, adding a splash of water helps rehydrate the rice and keep it fluffy!
Helpful Questions
Can I use frozen shrimp?
Yes! Just make sure to thaw them properly before cooking for even results.Is this recipe spicy?
It can be adjusted based on your preference. Add fewer green chilies or omit them for a milder flavor.Can I prepare this dish in advance?
Yes, you can prep all the ingredients a few hours before cooking, just make sure to store shrimp and cut vegetables in the fridge.What’s the best way to reheat leftover biryani?
Reheat in the microwave with a splash of water or on the stove, stirring to prevent sticking.Can I make this biryani without an Instant Pot?
Absolutely! You can use a regular pot; however, cooking times may vary, and you’ll need to adjust for steam and water accordingly.
Enjoy your delightful journey into making this Instant Pot Shrimp Biryani, where every bite is a burst of flavor!
Print
Instant Pot Shrimp Biryani
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Seafood
Description
A quick and delicious one-pot shrimp biryani made in an Instant Pot, combining aromatic spices with tender shrimp and fluffy basmati rice.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups basmati rice
- 1 large onion, sliced
- 2 tomatoes, chopped
- 1/2 cup plain yogurt
- 2 cups vegetable or chicken broth
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2–3 green chilies, slit
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 2–3 whole cloves
- 2–3 cardamom pods
- 1 cinnamon stick
- 1 tsp cumin seeds
- Salt to taste
- 2 tbsp oil or ghee
Instructions
- Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes and drain.
- Turn on the Instant Pot and select ‘Sauté’. Add oil or ghee and sauté cumin seeds, cloves, cardamom pods, and cinnamon stick for about a minute.
- Add the sliced onions and sauté until golden brown. Add minced garlic, ginger, and slit green chilies; sauté for another minute.
- Add chopped tomatoes and cook until soft, then stir in yogurt until well blended.
- Incorporate the shrimp and mix until coated, cooking for 2-3 minutes until they start to turn pink.
- Stir in the drained rice, vegetable or chicken broth, and salt to taste, ensuring even distribution.
- Close the lid and set the valve to sealing. Cook on high pressure for 6 minutes.
- After cooking, allow for natural pressure release for 5 minutes, then do a quick release for any remaining pressure.
- Fluff the biryani with a fork, mix in chopped cilantro and mint before serving.
Notes
For added flavor, marinate shrimp in yogurt and spices for 15-30 minutes before cooking. Feel free to add vegetables or substitute shrimp for paneer or tofu for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg
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