This is an easy one pot meal perfect for an Instant Pot/Pressure cooker. In this recipe basmati rice is cooked with spices, shrimp and vegetables. A one pot meal with a good mix of carbs, protein, and vitamins.
Keyword Instant Pot Shrimp Biryani
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
2C Basmati Rice Note 1
Veggies and Protein
2CFrozen green peas and carrots Note 2
Whole Spice (Use all or what you have)
2lbShrimp Peeled and Deveined
2 - 3Bay leaves
4 – 6Green Cardamoms
6 Whole Cloves
1TspCumin SeedsOptional, I don't use.
For Curry Base
1Onion - medium
2Tomatoes , Medium
1InchFresh Ginger Root
2- 3 Green ChiliOptional, To Taste
1/2Tsp Kashmiri Chili Powder / paprika
1 1/2TspSaltor to taste
Other Herbs and Garnishes
3TbspCashew NutsRaw, Broken
For Easy Cucumber Raita
6 – 8InchCucumber
2CPlain yogurt - Whole/ Skim/ Non Dairy
1/4TspRoasted Cumin Powder (optional)
1/4TspCayenne Or any Mild Chili powder (Optional)
Salt To Taste (black salt if available)
2- 3SprigsCilantro , Chopped
Wash and rinse the basmati rice in water until water turns clear. Soak in plenty of water for a few more minutes.(Note 3).
Slice the onions thin, use a Microplane to grate the ginger and garlic fine. Chop the tomatoes. Chop the cilantro and mint. If using fresh veggies chop them into bite-sized pieces.
Rinse, pat dry and remove any stray shells from the shrimp.
Drain the rice.
Press the sauté button on the Instant Pot. Once hot, add the oil (or ghee) to the pot. Fry a handful of thinly sliced onions, cashews, and raisins. Drain and reserve.
Saute for 30 seconds or until the spices are fragrant.
To the hot oil, add all the dry whole spices, onions, along with green chili (if using), Cook for 3-4 minutes until the onion turns light brown (Note 4). Add the grated ginger, garlic and tomatoes and cook covered for a couple minutes until the tomatoes are soft.
Turn off and the powdered spices (garam masala and paprika). Wait for 30 seconds for the spices to release its aroma. Add vegetables and the shrimp. Mix and sprinkle some mint coriander and a third of the fried ingredients on top.
Add the drained rice. Use a spatula to level the rice. Pour the water evenly on top. Again sprinkle some mint, coriander and a another third of the fried ingredients on top.
Close the pot with its lid, seal the vent, and then press the manual or pressure cook button. Cook on low pressure for 5 minutes with the pressure valve in the sealing position.
Let the pressure release naturally for 5 minutes (Note 5) and then release the remaining pressure manually. Open the pot and fluff the rice with a fork. Sprinkle the remaining green herbs and fried ingredients on top.
Serve the biryani with a side of raita (recipe below), chips or papad and pickle!
For Cucumber Raita
If the cucumber is waxed peel it. Cut it lengthwise in half and scoop out the seeds. Coarsely grate the cucumber. Use a kitchen towel to blot the excess juices from the cucumber. Whisk yogurt, and salt together. Add cucumbers and cumin powder. Mix well and adjust salt to taste. Cover and refrigerate for at least 30 minutes, up to a day.
Transfer to a serving bowl, sprinkle the cayenne pepper and finely chopped cilantro leaves on top and serve.
Use premium quality aged long grain basmati rice. Rinse well to get rid of any extra starch.
I use a mix of oil and ghee. Ghee adds more flavor to the fried ingredients.
Lima beans and French beans are other vegetables to add to the biryani .
If soaking the rice for 30 minutes or longer or if the soaked rice is looking swollen, reduce the water to 3/4 the amount of rice.
If the onions are sliced thin they caramelize faster.
You could wait up to 10 minutes before releasing the pressure.
For stove top version use 1.5 C water for each 1 C rice .
For detailed instructions go to https://oventales.com/instant-pot-shrimp-biryani-with-vegetables/ .