Instant Pot Shrimp Biryani

A hearty and comforting one-pot dish, traditional biryani is made with fresh tender shrimp, aromatic basmati rice, and selected spices and herbs. This Instant Pot Shrimp Biryani is spicy and full of complex flavors, much like chicken biryani!

 

What is Biryani?

Biryani is a type of curry that is commonly made with chicken and in this case, shrimp. All of the protein and spices are simmered with the rice, so it soaks up all of the flavors.

It was traditionally cooked over an open flame in a leather pot or kettle.

Instant Pot Shrimp Biryani Ingredients

Yes, the ingredient list for instant pot shrimp biryani is lengthy, but most of it will come from your spice cabinet. If you don’t have one or two, no worries, there are enough other flavors to make up for it. A full list of ingredients with measurements for beef pot pie is available in the printable recipe card below.

• Basmati rice – A slender, long-grained type of rice, it is used in Indian cuisine. Because of the starch content, it has been the perfect texture for biryani recipes and is sometimes even referred to as biryani rice. You could use brown rice or jasmine rice if you prefer, but you won’t get that fragrant basmati effect.
• Unsalted butter – Ghee can also be used. I like using unsalted so I can control the saltiness in the dish.
• Spice Blend- whole cumin seeds, dried bay leaves, cloves, cinnamon stick, star anise, black peppercorns, chili powder, turmeric, garam masala, coriander powder.
• Green cardamom & Black Cardamom – Common indian spices, green and black cardamom are processed very differently and thus have vastly flavor profiles. If you can’t find them or don’t want to spend the money, omit them.
• White onion – Or yellow. Caramelized onions really add another flavor dimension to this one-pot biryani, but fried onions are just as good!
• Fresh Ginger – Grated or minced.
• Fresh Garlic – Grated or minced.
• Tomato- Feel free to chop up a large tomato, juices and all, into bite-size pieces. A 12-ounce can of diced tomatoes (drained) can also be used.
• Coarse seas salt – I’ve separated this out because using salt depends highly on if you used salted butter and what type of broth is used.
• Plain Greek Yogurt – To add the signature creaminess. Sour cream can be used in a pinch. I do prefer Greek yogurt because it is strained longer and thus thicker. You could also use coconut milk, but it will make for a much thinner consistency.
• Fresh Mint & Cilantro – Cilantro can be left out if you don’t care for it.
• Large Shrimp – Really any mixture of seafood can be used as long as it is the right weight and similar sizes so they cook at the same rate. Using frozen seafood rather than fresh shrimp helps the cook time not disintegrate it into oblivion.
• Low-Sodium Seafood or Chicken Broth or Water – A broth will infuse even more flavor into the rice and the shrimp, but a couple cups of water can also be used. If the broth isn’t low-sodium, omit additional salt

Let’s Make It!

It only takes 10 minutes to get all of these Instant Pot shrimp biryani ingredients into the pot.

1. Rinse rice. Rinse the rice 3-4 times or until the water runs clear. Cover with water and soak for 15 minutes; drain and set aside. Rinsing rice helps to remove any debris or excess starch, leaving you with plump, clean grains of rice.
2. Add seasonings. Set the instant pot on the saute function, melt the butter and add the cumin seeds, bay leaves, black and green cardamom, cinnamon, black peppercorns, cloves, and star anise, saute until fragrant. These are all of the hard and whole spices that need more time to soften and release flavor.
3. Add rest of ingredients. Stir in the onion and sauté for and additional 4 minutes or until softened, then the ginger garlic paste and sauté until fragrant. Next, add the tomato, salt, chili powder, turmeric powder, Garam Masala, plain yogurt, mint, cilantro, rice, shrimp and liquid of choice.
4. Cook. Cover with the lid and lock it into place, shutting the vent. Switch from saute to manual low pressure for 6 minutes. Use the quick-release pressure function.
5. Fluff and serve. Open the lid and fluff the biryani using a fork, removing the cinnamon stick and star anise. Don’t stir too much, or the rice will start to get mushy. Serve immediately with fresh lime wedges.

Make it a Meal

Authentic biryani is often served with hot raita, a dish made with dahi and vegetables and pickled onions and cucumbers.

Naan is also quite popular, as is roti, another type of Indian bread. I like to serve traditional biryani recipes with a lemon wedge for the most flavorful biryani.

I also like to serve mine with a green vegetable or sorts. Something like green beans, broccoli or even a side salad is always a good option.

Storage & Leftovers

How to Store

Store leftover shrimp biryani in an airtight container in the refrigerator for up to 5 days. They can be reheated in the microwave or on the stovetop. Add a tablespoon of liquid to revamp the rice.

Can I Freeze Instant Pot Shrimp Biryani?

Unfortunately, I do not recommend freezing this dish.

More Shrimp Recipes

We love seafood recipes in our house, especially shrimp. Here are some of our favorite recipes.