My husband cooked this elegant but easy Shrimp Biryani in the instant pot for us one night this week and we decided it was a keeper. If you love curry, or Indian style food, this dish will definitely please. Made with fragrant basmati rice and and warm spices this dish will warm up your cold winter evening.
One of the things I like most about this dish is that you can cook the shrimp and rice at the same time in the instant pot. This dish typically required a multi step process that the instant pot simplifies by cooking in just one pot.
Instant Pot Shrimp Biryani
1 c basmati rice
2 T ghee or coconut oil
1 T raw cashews, halved
2 red onions, sliced
4 cardamom pods
3 whole cloves
1 1 inch pice of cinnamon stick
1/2 t cumin seeds
2 t minced garlic
2 t minced ginger
1 serrano pepper
20 curry leaves
1 diced tomatoe
1 t garam masala
1 t paprika
1 t salt
1/2 t black pepper
1/2 t tumeric
1 c water
1 pound frozen shrimp, with no shells
1 T chopped cilantro
1 T chopped mint
Soak the rice in cold water for 15 minutes. Drain, rinse.
On the Instant Pot, press "saute" add the oil and once it melts, add the cashews. Stir fry for 1-2 minutes. Remove and set aside. Add the onions and whole spices. Stir fry for 10-12 minutes until onions are golden. Add garlic, ginger, serrano pepper, leaves. Stir, and add tomato and ground spices. Stir fry 3-4 minutes until tomato softens. Add rice, water, stir and then add shrimp. Secure the lid, close the pressure valve, and cook 6 minutes on high pressure. Naturally release pressure for 10 minutes, then open valve to release remaining pressure. Scoop into bowls, garnish with cilantro, mint and cashews.
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The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
