Shrimp Biryani

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Shrimp Biryani

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Author: Nush & Doza

Prep time: 10 MinCook time: 12 MinInactive time: 25 MinTotal time: 47 Min

Enjoy the bold, aromatic flavors of homemade Shrimp Biryani without spending hours in the kitchen! This easy Instant Pot Shrimp Biryani combines fluffy basmati rice, tender shrimp, tomatoes, and fragrant Indian spices for a deliciously satisfying one-pot meal. Made with frozen shrimp and a quick pressure cooking method, it's a convenient twist on traditional biryani that's perfect for busy weeknights or whenever you're craving Indian comfort food!

Ingredients

• 2 cups long-grain basmati rice, soaked and rinsed
• 1 tablespoon ghee (or oil of your choice)
• 1 teaspoon cumin seeds
• 8 whole black peppercorns
• 2 large bay leaves
• ½ yellow onion, diced
• ½ tablespoon ginger paste
• ½ tablespoon minced garlic
• 2 Roma tomatoes, diced
• 2 teaspoons kosher salt
• 1 teaspoon garam masala
• ½ teaspoon ground turmeric
• ¼ teaspoon Kashmiri red chili powder (or to your preferred spice level)
• 1 pound frozen, peeled shrimp (do not thaw)
• 2 cups water, or enough to ensure all ingredients are submerged

Instructions

1. Soak the basmati rice for at least 15 minutes before draining and rinsing.
2. Set your Instant Pot to Sauté mode and add the ghee once heated.
3. Add the cumin seeds, peppercorns, and bay leaves, cooking for 30 seconds.
4. Add the diced onion and stir well. Cover with a glass lid and cook for 3 minutes, or until the onion begins to turn translucent with golden edges.
5. Add the ginger paste and minced garlic, and cook for 30 seconds.
6. Add the tomatoes and spices, including the salt, garam masala, turmeric, and Kashmiri red chili powder. Stir to combine. You can use a wooden spoon or silicone spatula to help deglaze the bottom of the pot at this point.
7. Add the frozen shrimp and gently mix before adding the soaked, drained rice and 2 cups of water. Stir well, ensuring all ingredients are submerged. Add a little more water if necessary.
8. Secure the Instant Pot lid, set the pressure valve to the sealing position, and select Manual/Low Pressure for 4 minutes. Once the cooking cycle finishes, allow the pressure to release naturally for 3 minutes, then carefully release any remaining pressure.
9. Serve hot and enjoy!

Notes

Cooking Tip: Start with 2 cups of water, making sure the rice and other ingredients are submerged. Add a little more water only if needed, as the tomatoes and frozen shrimp will also release moisture during cooking. Since the basmati rice has already been soaked, adding too much water can result in softer, mushier rice. For the best texture, use just enough liquid to cook everything evenly without making the biryani too watery.

Serving Tip: This fragrant shrimp biryani is delicious served hot with a cooling cucumber raita or plain yogurt to balance the spices. For extra freshness, garnish with chopped cilantro, mint, or a squeeze of lime juice. It's a satisfying meal on its own, but you can also pair it with your favorite Indian appetizers or vegetable sides for a larger spread!

Nutrition Facts

Calories

378

Fat

5 g

Sat. Fat

2 g

Carbs

67 g

Fiber

7 g

Net carbs

60 g

Sugar

4 g

Protein

23 g

Sodium

926 mg

Cholesterol

128 mg

Easy Fragrant & Delicious Shrimp Biryanihttps://www.youtube.com/shorts/Fe3h7QeUKLI

https://www.nushanddoza.com/recipes/shrimp-biryani

© Nush & Doza. All rights reserved. Original recipe content and photography by Nush & Doza. Please do not reproduce or republish without permission.

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Main Dishes, Rice, Seafood, Instant Pot Recipes, Dinner, One-Pot Meals

Indian, South Asian

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