Instant Pot Shrimp Biryani
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Shrimp cooked with spices, herbs, and basmati rice in an Instant Pot. Aromatic whole spices toasted in butter, layered with fresh aromatics, tomato, yogurt, and herbs. Quick pressure cooking keeps shrimp tender and infuses rice with flavor. Subtle heat with chili powder and fragrant garam masala. Use seafood broth for richness, fresh lime for brightness at end. A one-pot riff balancing textures, colors, and bold spices. Experience the crackle of cumin seeds, softened onions, and the aroma of fresh ginger garlic. Swap shrimp for scallops or chicken. Swap broth for vegetable stock. Cook with patience, watch for visual doneness cues rather than strict timers.
Prep:
12 min
Cook:
22 min
Total:
34 min
Servings:
4 servings
#Indian
#Seafood
#Instant Pot
#Pressure Cooker
#Spicy
#One Pot
Biryani in Instant Pot? Heady spices, buttery whole seeds popping, onion sweat giving up brown sugar notes. Shrimp, the quick-cooker’s muse, firms up just right in pressure; no rubbery ghosts if you time it right. Tried slow stove-top? Too long always dries shrimps or kills delicate herbs. Here, it’s about layering aromas, smells that fill kitchen in wave after wave. A little seafood broth instead of water, trust me that umami boost is worth it. Herbs thrown in last moment, not lost to heat but just enough warmth to kiss them awake. It’s a game of listening, smelling, sometimes eyeing color and texture rather than staring at clocks. You get a bowl that’s less about fuss and more about complexity in bite and scent. Fresh lime wedges crack sharp on tender grains, a final nod to balance. One pot cleanup, big happy sigh.
Ingredients
- 2 cups basmati rice
- 2 tablespoons unsalted butter
- 1 teaspoon whole cumin seeds
- 2 dried bay leaves
- 1 black cardamom pod
- 2 green cardamom pods
- 2 cloves
- 1 cinnamon stick
- 1 star anise
- 1 teaspoon whole black peppercorns
- 1 large white onion sliced
- 1 tablespoon ginger grated or minced
- 2 cloves fresh garlic grated or minced
- 1 large tomato chopped
- 1 teaspoon coarse sea salt
- 1 tablespoon chili powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/4 cup plain Greek yogurt
- 1/3 cup fresh mint leaves chopped
- 1/3 cup fresh cilantro chopped
- 1 pound large frozen shrimp thawed
- 2 cups low-sodium seafood broth
About the ingredients
Basmati rice must be rinsed well; the starch clouding water means sticky, mushy biryani otherwise. Soaking softens grains, helps them cook fast and fluffy under pressure. Butter is better than oil here, helps carry those tiny cumin seeds that must dance in the hot fat or they go bitter. Whole spices make the base; if you don’t have black cardamom swap with green only or add more cinnamon stick for woodsy warmth. Yogurt adds tang and tenderizes the shrimp, Greek style preferred for creaminess but sour cream or coconut yogurt can sub. Fresh herbs bring brightness–mint and cilantro chopped fine or torn, never cooked long or lost. Broth choice matters; seafood broth or clam juice lifts this above plain water, but vegetable broth works in pinch. Frozen shrimp should be well thawed and patted dry to avoid watering down the base.
Method
- Rinse rice 3-4 times until water is almost clear. Soak in water 10-20 minutes; drain well, set aside.
- Instant Pot on sauté. Butter melts, hear gentle sizzle. Add cumin seeds, bay leaves, black cardamom, green cardamom, cloves, cinnamon stick, star anise, black peppercorns. Stirring, toasted 1-2 minutes until fragrances bloom like spicy incense. Don't brown spices or burn butter.
- Add sliced onion. Listen for faint crackle. Sauté 3-5 minutes till soft, translucent, edges just turning golden. Onions must sweat releasing sweetness, soft but not jammy.
- Toss in ginger, garlic. Stir till aroma hits nose belly of kitchen waking up. Cook 1-2 minutes max. Add tomato, salt, chili powder, turmeric, garam masala. Mix stirring occasional swish. Tomato softens, juices mingle forming thick paste - about 3-4 minutes.
- Fold in yogurt carefully to preserve tanginess. Sprinkle mint and cilantro - burst of fresh green aroma. Add shrimp – thawed but still cold – spread out; pour seafood broth evenly over. No stirring after liquids in to keep layering flavor.
- Rice goes on top, evenly spread, no stirring. Seal lid tightly, vent closed. Switch to manual low pressure for 5-7 minutes (aim for 6). Shrimp cooks fast, rice steams gently preventing mushiness.
- Quick release vent when done; hear sudden hiss, steam releasing. Open lid carefully away from face. Remove cinnamon and star anise; their woody bits are flavor guests, not to be eaten.
- Fluff biryani gently with fork. Notice grains separated, shrimp pink and plump but not rubbery. Serve immediately with wedges of lime for sharp brightness; great contrast to deep spices.
- If no seafood broth, use veggie broth or dilute chicken stock. If frozen shrimp too watery, pat dry, deglaze pot briefly before adding broth. For more heat add fresh green chilies with onions or swap chili powder for cayenne. For twist, add toasted cashews or sautéed raisins at end for texture surprise.
Cooking tips
Start sauté on medium, listen to cumin popping in butter. If seeds stop popping or start burning, lower heat; no bitter edges allowed. Layer whole spices first, stir gently, release volatile oils to transform taste. Onions must soften and partially caramelize, give visual cue for next step; translucent edges and sweet smell are key. Adding ginger garlic paste late keeps sharpness fresh, but also mix well to avoid burning garlic. Tomato’s cooking down should smell tangy and thick, filling pot with faint acidity. Don’t rush yogurt in cold; fold carefully to keep creaminess, avoiding curdling. Shrimp cooks fast—too long, rubbery; too little, raw. Cover rice on top, do not mix to keep grains intact, seal carefully for even pressure cooking. Quick release is essential here or shrimp will overcook. Final fluffing with fork not spoon keeps grain separate. Remove large woody spice parts—biting into cinnamon stick is therapy no one wants. Lime finish right before serving is final call to wake flavors back to life.
Chef's notes
- 💡 Start sauté medium heat. Butter melts slow. Add whole spices then stir long enough to release smell but don’t burn or brown them. Watch edges of spices darken slightly; aroma pops out when right. Toasting spices in butter changes flavor texture, deep woody notes come alive
- 💡 Onions must sweat, not fry hard. Listen crackle then slow sizzle, edges turning translucent to golden but watch quick burn at edges. Sweetness releasing slowly—not jammy or browning too fast. Visual clues key. Patience needed before adding ginger garlic or tomato
- 💡 Yogurt added cold risks curdling. Fold in gently off heat or low heat, mix carefully to keep creamy texture. Avoid lumps. Tang softens spice edge and tenderizes shrimp. Greek yogurt works best—thick, creamy, less watery. Sour cream or coconut yogurt ok sub but changes profile
- 💡 Shrimp cooks very fast. Pressure cook 5-7 minutes only. Longer = rubbery, less = raw. Quick release essential. Watch for pink plump shrimp and clean texture after cooking. Navy this timing with visual cues and aroma of cooked herbs layered inside
- 💡 Rice rinsed 3-4 times till almost clear water. Soak 10-20 min. Important for fluffy separate grains—mushy biryani if skipped. Spread rice gently on top raw, no stirring after liquids in. Seal lid tightly. Keep layering intact to avoid mix of mush
Common questions
Can I swap shrimp for chicken?
Yes but adjust cook time. Chicken needs longer inside. Use similar marinate with yogurt to tenderize but pressure cook 8-10 min. Timing crucial or chicken dry. Follow layering same way
What if no seafood broth?
Use vegetable stock or diluted chicken broth. Broth adds umami; water thins flavor but can work. Deglaze pot if shrimp watery—pat dry shrimp first. Keeps base rich even if missing broth
How to prevent mushy rice?
Rinse well and soak before cooking. Soaking reduces cooking time. No stirring after liquids in—spreading rice on top keeps layers separate. Pressure cook low time 5-7 min max prevents softening too much
How store leftovers?
Refrigerate in airtight container 2-3 days max. Reheat gently with splash water or broth, cover tight. Freeze in portioned bags ok too but texture loss on shrimp likely. Best eaten fresh but fridge works short term
