INSTANT POT INDIAN SHRIMP BIRYANI

Instant Pot Indian Shrimp Biryani image

The multi-cooker makes this dish an easy clean-up -- the shrimp and spices are first sauteed in the pot, then the rice is cooked using the pressure-cook function. The result is a super-quick, flavor-packed dinner that's perfect for a weeknight.

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

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Ingredients

1 cup whole-milk yogurt
1/4 cup fresh mint leaves, chopped
1/4 cup fresh cilantro leaves, chopped
1 pound peeled and deveined large shrimp (16/20), tail on
1 1/4 teaspoons madras curry powder
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
1 small onion, chopped
1 tablespoon chopped fresh ginger (from a 1-inch knob)
1/2 teaspoon ground turmeric
1/2 teaspoon Spanish paprika
4 cloves garlic, minced
1 cup basmati rice

Steps:

Mix the yogurt with the mint and cilantro in a small bowl until well combined. Cover and refrigerate until ready to use.
Toss the shrimp with 1/4 teaspoon of the curry powder, 1 teaspoon salt and a few grinds of black pepper. Turn a 6-quart Instant Pot® to the saute setting (see Cook's Note) and add 4 tablespoons of the butter. When melted, add half of the shrimp and cook, tossing once or twice, until the shrimp are just turning orange and starting to brown but are not completely cooked, 3 to 4 minutes; transfer to a plate. Repeat with the remaining shrimp. Set aside.
Melt the remaining 2 tablespoons butter. Add the onions and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the ginger, turmeric, paprika, garlic and remaining 1 teaspoon curry powder and cook until the garlic and ginger are softened and the spices are fragrant, 1 to 2 minutes. Add the rice, 1 1/2 cups water, 2 teaspoons salt and a few grinds of black pepper and stir to combine.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 3 minutes.
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being care of any remaining steam, unlock and remove the lid. Add the shrimp to the pot and stir to combine with the rice. Turn the pot to the normal saute setting and put on the lid. Let the shrimp cook until completely opaque throughout, 1 to 2 minutes. Serve in bowls with a dollop of herbed yogurt.

*** Explore more Instant Pot Indian Shrimp Biryani Recipes »

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Ava Pedrazaa

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This dish looks delicious!

Sayed Ilhan Shah

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I can't wait to try this recipe!

Nishan Mager

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This is a great recipe for beginners.

Gael Gutierrez

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I've never made biryani before, but this recipe made it easy.

Sana Sanakhan

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This dish is perfect for a special occasion.

Michelle Knapp

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I'm not a fan of spicy food, so I used less chili powder than the recipe called for. It was still delicious!

Bisham Lama

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This recipe is a bit time-consuming, but it's definitely worth the effort.

Maskeel Ali

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I'm a vegetarian so I substituted the shrimp for tofu. It turned out great!

Abu Kaher Shoaib

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I made this dish for a party and it was a huge hit! Everyone loved it.

Danish Mudser

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This is one of my favorite recipes from the blog. It's easy to follow and the results are always delicious.

M Yaseen Yousafzai

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I was a bit hesitant to try this dish because I'm not a huge fan of shrimp. But I'm so glad I did! The shrimp was cooked perfectly and the biryani was so flavorful.