Shrimp Biryani Recipe For The Instant Pot - Easy Peasy Creative Ideas (2024)

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Today, let’s explore the world of Indian cuisine with a mouthwatering shrimp biryani recipe that you can make in no time using your trusty Instant Pot. Trust me, this flavorful dish will be on repeat in your weekly meal plan!

Enjoy a hearty and comforting shrimp biryani recipe made in the Instant Pot with fresh tender shrimps, aromatic basmati rice, and selected spices and herbs! It’s spicy and full of flavors! With the help of the Instant Pot you can make this one-pot dish in less than 30 minutes; a delicious meal, perfect for lunch and dinner.

Why I love this shrimp biryani recipe

This Instant Pot shrimp biryani is something really special to me. It mixes all these amazing spices with the sweet taste of shrimp in a way that feels almost like magic. What I love about this dish is not just its delicious flavors, but how it brings back memories of good times with loved ones. Each bite is a little piece of happiness, turning a meal into a cherished experience.

Using the Instant Pot for this shrimp biryani recipe guarantees just-right rice and shrimp texture, blending them perfectly. No more worrying about under or over-cooking – the Instant Pot handles it all for gourmet biryani at home!

Why this is the best shrimp biryani recipe

What makes this recipe stand out is how carefully we pick the ingredients and cook it. The spice mix is just right for the shrimp, giving it a lovely aroma that doesn’t overshadow the natural flavors. Also, using the instant pot for shrimp biryani cuts down cooking time without losing that rich biryani taste – a real kitchen game-changer!

How to make Shrimp biryani recipe in the Instant Pot

Ingredients

Here are the key players that will make this dish a hit every time:

Basmati rice: This rice is essential to achieving the perfect texture and flavor.
Shrimp: Opt for fresh, large shrimp that have been deveined and peeled. This is where most of the flavor will come from, so quality is key.
Garam masala: This spice mix is a must-have for any Indian dish, providing that distinct flavor and aroma.
Cumin seeds: These small seeds pack a punch of earthy and nutty flavors – perfect for biryani.
Garlic and ginger paste: This combination adds depth to the dish with its aromatic flavors. You can use fresh or store-bought paste.
Spices: We’ll be using a blend of traditional spices such as cumin, anise, cardamom, cloves, coriander, turmeric, and chili powder to create a symphony of flavors.
Tomatoes: The acidity from fresh tomatoes brings a bright, tangy note to the dish.

Check out the recipe card for full ingredients list and measurements!

Substitutes

Don’t have all the ingredients on hand? No worries! Here are some possible substitutes to still achieve a delicious shrimp biryani:

Jasmine rice can be used instead of Basmati rice.
Chicken or lamb can be substituted for shrimp, but keep an eye on cooking time as it may vary.
For a vegetarian option, replace the shrimp with cauliflower or potatoes.

Equipment

To make this shrimp biryani recipe, you’ll need a few key pieces of equipment:

Instant Pot: As mentioned earlier, the instant pot is essential for achieving perfectly cooked rice and shrimp.
Sieve: To rinse the rice and get rid of any excess starch.
Measuring cups and spoons: Accurate measurements are important for this recipe to ensure proper ratios of spices, rice, and water.
Cutting board and knife: These tools will help to prep the ingredients before cooking.

Now that we have all our ingredients and equipment ready, let’s make this amazing shrimp biryani!

Instructions to make shrimp biryani

Before we start cooking, let’s make sure everything is prepped and ready to go. Have your ingredients measured and chopped, and your equipment set up so you can move through the recipe seamlessly.

Preparations

Rinse rice well in cold water until the water runs clear.
Slice onions on the cutting board.
Prepare the Instant Pot for the Sauté function

Cooking

Now it’s time to bring everything together and create this delicious shrimp biryani:

Add butter to the Instant Pot, and let it melt. Add cumin seeds, bay leaves, black and green cardamom, cinnamon, black peppercorns, cloves, and star anise.
Next add sliced onions and sauté it for 5-6 minutes until the onions are caramelized.
Add in ginger garlic paste and sauté until fragrant. Next, add chopped tomato and salt. Mix and cook it for a few seconds until the tomatoes soften.
Add chili powder, turmeric powder, Garam Masala, coriander powder, and plain yogurt. Mix well.
Add chopped mint and coriander leaves, add soaked rice and mix properly, next add the shrimp and water.
CANCEL the SAUTE button. Select the PRESSURE COOK button on HIGH PRESSURE for 6 minutes. (Make sure the valve is in the SEALING position).
Once the pressure-cooking cycle is over; quick-release pressure by manually moving the valve from SEALING to VENTING position.
Open the lid carefully and select the CANCEL button. Fluff the top layer and gently mix the biryani.

Tips to keep in mind

Don’t use brown rice as it requires a longer time to pressure cook and that will overcook the shrimp.
Make sure all the rice is under liquid before you begin the pressure cook cycle.
You can replace butter with Ghee if you like.
You can use fresh or frozen shrimps (defrosted and dried). If using frozen shrimp just make sure that they are not precooked.

What to Serve with Shrimp Biryani

It’s time to elevate our shrimp biryani game by pairing it with the most delectable sides! Perfect combos are key to creating a meal that will resonate with every taste bud at your dining table. So here are some delicious options:

Cucumber Raita: This cooling yogurt-based dish is the perfect companion to spice-infused biryani.
Naan Bread: Soft, fluffy naan bread is everyone’s favorite and for good reason! It’s perfect for scooping up every last flavorful grain of biryani.

Frequently Asked Questions

Can I make this shrimp biryani with frozen shrimp?

Yes, you can use frozen shrimp but be sure to thaw and pat them dry before cooking.

How long will leftovers last?

This shrimp biryani will keep well in the fridge for 3-4 days. Be sure to store it in an airtight container.

Can I freeze this dish?

Yes, you can freeze the shrimp biryani. Just remember to thaw it completely before reheating.

Tips for Leftovers

To reheat leftovers, simply add a splash of water and gently stir while heating on the stovetop or in the microwave until heated through. You can also add a dollop of ghee to refresh the flavors. Serve hot and enjoy!

More Instant Pot recipes you will enjoy:

Looking for more delicious recipes to add to your repertoire? Check out these tasty options from my website:

Serving Size

This shrimp biryani recipe serves 3 people. If you need to adjust the serving size, simply double or halve the ingredients accordingly. Check out the recipe card for additional options. Just be sure to use a large enough instant pot or adjust cooking time if using a smaller one.

Keep experimenting with different spices and ingredients to make it your own unique creation. Thank you for choosing my recipe and I hope you enjoyed this journey of flavors and aromas with me. Let me know how your shrimp biryani turns out in the comments section below!

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Shrimp biryani recipe for Instant Pot

Explore the Indian cuisine with a quick shrimp biryani recipe for your Instant Pot. This flavorful dish will become a weekly favorite!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: American, Indian

Ingredients

2 cups basmati rice
2 tablespoons unsalted butter
1 teaspoon cumin seeds
2 bay leaf
1 black cardamom
2 green cardamom
2 cloves
1- inch cinnamon stick
1 star anise
1 teaspoon of peppercorns
1 large onion sliced
1 tablespoon ginger garlic paste
1 large tomato chopped
1 ½ teaspoon salt
1 tablespoon chili powder
1/4 teaspoon turmeric powder
1 teaspoon garam masala
½ teaspoon coriander powder
¼ cup plain yogurt
1/3 cup mint leaves
1/3 cup coriander leaves
1 lb large shrimps cleaned and deveined
2 cups of water

Equipment

Instructions

Rinse the rice 3-4 times or until the water runs clear. Soak with enough water for 15 minutes; drain and set aside after 15 minutes.
Set the instant pot on the SAUTE function. Add butter, and let it melt. Add cumin seeds, bay leaves, black and green cardamom, cinnamon, black peppercorns, cloves, and star anise.
Next add sliced onions and sauté it for 5-6 minutes until the onions are caramelized.
Add in ginger garlic paste and sauté until fragrant. Next, add chopped tomato and salt. Mix and cook it for a few seconds until the tomatoes soften.
Add chili powder, turmeric powder, Garam Masala, coriander powder, and plain yogurt. Mix well.
Add chopped mint and coriander leaves
Add soaked rice and mix properly
Next add the shrimp and water.
CANCEL the SAUTE button. Select the PRESSURE COOK button on HIGH PRESSURE for 6 minutes. (Make sure the valve is in the SEALING position).
Once the pressure-cooking cycle is over; quick-release pressure by manually moving the valve from SEALING to VENTING position.
Open the lid carefully and select the CANCEL button. Fluff the top layer and gently mix the biryani.