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
Scale
- 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