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Instant Pot Indian Shrimp Biryani

Food Network Kitchen's Instant Post Indian Shrimp Biryani
Food Network Kitchen’s Instant Pot Indian Shrimp Biriyani, as seen on Food Network.
PREP TIME
10 min
COOK TIME
20h
YIELDS
4 - 6 servings

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.

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Ingredients

1
cup whole-milk yogurt
¼
cup fresh mint leaves, chopped
¼
cup fresh cilantro leaves, chopped
1
lb(s) peeled and deveined large shrimp (16/20), tail on
1 ¼
tsp madras curry powder
Kosher salt and freshly ground black pepper
6
tbsp unsalted butter
1
small onion, chopped
1
tbsp chopped fresh ginger (from a 1-inch knob)
½
tsp ground turmeric
½
tsp Spanish paprika
4
cloves garlic, minced
1
cup basmati rice
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Directions

Notes

Special equipment: a 6- or 8-quart Instant Pot® multi-cooker

Step 1

Mix the yogurt with the mint and cilantro in a small bowl until well combined. Cover and refrigerate until ready to use.

Step 2

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.

Step 3

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.

Step 4

Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 3 minutes.

Step 5

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.

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