Instant Pot Shrimp Biryani Recipe
Servings: 4
Calories: 553kcal
Shrimp biryani is a spicy, full-flavored Indian dish made with basmati rice, shrimp, tomato, onion and bold spices.
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Ingredients
- 2 cups basmati rice
- 2 tablespoons unsalted butter
- 1 teaspoon whole cumin seeds
- 2 dried bay leaves
- 1 black cardamom pod , optional
- 2 green cardamom pods , optional
- 2 cloves
- 1 cinnamon stick
- 1 star anise
- 1 teaspoon whole black peppercorns
- 1 large white onion sliced
- 1 tablespoon ginger , minced or grated
- 2 cloves fresh garlic , minced or grated
- 1 large tomato chopped
- 1 teaspoon coarse sea salt
- 1 tablespoon chili powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon garam masala
- ¼ cup plain Greek yogurt
- 1/3 cup fresh mint leaves , chopped
- 1/3 cup fresh cilantro , leaves only
- 1 pound large frozen shrimp , peeled
- 2 cups low-sodium seafood broth , or chicken or vegetable or water
- lime wedges , for garnish
Instructions
- Rinse the 2 cups basmati rice 3-4 times or until the water runs clear. Cover the rice with water and soak for 15 minutes; drain and set aside.
- Set the instant pot on the sauté function. Add the 2 tablespoons unsalted butter and let it melt. Add the 1 teaspoon whole cumin seeds, 2 dried bay leaves, 1 black cardamom pod, 2 green cardamom pods, 2 cloves, 1 cinnamon stick, 1 star anise, and 1 teaspoon whole black peppercorns. Allow to sauté for 1-2 minutes or until fragrant.
- Stir in the 1 large white onion sliced and sauté for and additional 4 minutes or until softened.
- Stir in the grated or minced 1 tablespoon ginger and grated or minced 2 cloves fresh garlicand sauté until fragrant. Next, add the 1 large tomato chopped, 1 teaspoon coarse sea salt, 1 tablespoon chili powder, 1/4 teaspoon turmeric powder, 1 teaspoon garam masala, ¼ cup plain Greek yogurt, chopped 1/3 cup fresh mint leaves, chopped 1/3 cup fresh cilantro, 1 pound large frozen shrimp and 2 cups low-sodium seafood broth.
- Cover with the lid and lock it into place, shutting the vent. Switch from sauté to manual low pressure for 6 minutes.
- Use the quick-release pressure function.
- Open the lid and fluff the biryani, removing the cinnamon stick and star anise, then serve immediately with fresh lime wedges.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Omit green and black cardamom pods if you do not have them.
Nutrition
Calories: 553kcal | Carbohydrates: 84g | Protein: 35g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 198mg | Sodium: 802mg | Potassium: 759mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1293IU | Vitamin C: 8mg | Calcium: 172mg | Iron: 3mg
