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, flavour-packed shrimp biryani that’s perfect for a weeknight.
Cook’s Note: Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer’s guide.
Special equipment: a 6- or 8-quart Instant Pot® multi-cooker
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 ¼ 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 ½ 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.