Instant Pot Shrimp Biryani | Prawn Biryani

Instant Pot Shrimp Biryani is a rich aromatic one pot biryani that makes a perfect weekend meal. It gets ready in less than 45 mins totally from scratch.

I love biryani. Almost every weekend one or the other day I cook Biryani. We try different versions and we are never tired of the biryani mania. Shrimp Biryani is my husband's favorite. Delicate Shrimps are cooked to perfection with the long grained Basmati Rice and Spices. A FailProof Shrimp Biryani for beginners is all I can say myself. It is that easy to crack this recipe.

Pressure Cooker Shrimp Biryani

We can cook the same recipes in the stovetop Pressure cooker too. For a pressure cooker version use 1.25 cups of liquid for every 1 cup of water. Add the water and close the pressure cooker, when the steams comes out vigorously put on the whistle. Cook in a high flame for 3 mins and switch off. Wait till the pressure subsides naturally and then open the pressure cooker. Shrimp biryani or Prawn Biryani is ready in the cooker.

Ingredients

Prawn - Always Devein and use the Shrimp. Use Medium-sized Prawn. Tiger Prawns too work well.

Whole Spices - We usually temper the biryani with the whole spices, as we fry them in oil or Ghee the spices turn fragrant.

Onion, Tomato, ginger, and garlic paste - These are the basics we add thinly sliced onions and finely chopped tomato in the biryani. We can never cook biryani without ginger garlic paste.

Spice Powders - Just the basic spice powders like chili powder, Garam Masala Turmeric powder, and salt go into the biryani.

Mint, cilantro, and Green Chilli - Again Mint and Cilantro bring in lots of flavors to the biryani. You can also blend them to a paste and add them to the biryani.

Coconut Milk - This gives a very lovely taste to the biryani and I highly recommend using it. You can adjust the amount of coconut milk added to the biryani. Make sure the total liquid quantity is as given increase or decrease the coconut Milk and compensate the rest with Water.

Curd or Yogurt, Lemon - Both Curd and Lemon balance the flavors in the biryani and they are mandatory addition.

FAQ's

How to Clean the Prawns?
We usually remove the outer skin of the shrimp and then chop the head and tail portions. However, removing the tail and the head portion is optional. Some prefer using the tail portion as it is. The next part is the deveining. This is a mandatory and very important step.
How to devein Shrimp?
Always remove the black vein in the shrimp. There are two mini black veins on both sides and I prefer removing both. These veins are nothing but the intestinal parts of the shrimp. Make a small insertion on the backside of the shrimp and then pull off the black parts. The vein comes easily when pulled.

How to Prepare Instant Pot Shrimp Biryani

1.Turn on the Instant Pot in saute mode. Wait till it shows on and then add in 3 tbsp of Coconut Oil or Ghee. Once it's hot add in 1 tsp Fennel Seeds, 1 Bay leaves, 1-inch cinnamon sticks, 2 cloves,3 cardamom, and 6 Cashew nuts, Star Anise 1, saute and they will turn fragrant.

2. Now add in the sliced Onions. I am using 1 cup sliced Onions. Saute till it's soft and pink. Next, add 3 or 2 green chilies.

3. And then add ⅓ cup of Loosley packed Mint leaves and ⅓ cup of finely chopped Cilantro. Saute till they shrink.

4. Now add in 1.5 tbsp of ginger garlic paste. Cook till the raw smell leaves

5. Add 2 finely chopped big tomatoes which are approximately 1 cup. Cook till they turn soft.

6. Next, add in the cleaned and deveined Shrimp or Prawn. Mix everything.

7. Now add in the spice powders. I am using 1 tbsp of Red Chilli powder, 1 tsp of Garam Masala, ¼ tsp of Turmeric powder, and the needed Salt. 

8. Combine Everything.

9. Wash the Basmati Rice 3 or 4 times and then keep it soaked in water. Let the basmati rice soak for at least 30 mins. Drain the water and add the basmati rice to the Instant Pot now.

10. Now add in the measured coconut Milk and water. The ratio is for 1 cup rice add 1.5 cups of Liquid. So for 2 cups of Rice add 3 cups of Liquid. I am adding 2 cups of coconut milk and 1 cup of water. Combine well.

11. Also, add in ¼ cup of Thich Curd or Yogurt and 1 tbsp of Lemon Juice. Combine everything and check for salt and spice and add if anything is less.

Pressure Cooking Shrimp Biryani

12. Now Close the Instant pot and turn the pressure value in sealing position. Press the pressure cook option and set 5 mins in high pressure

13. After 5 mins and do a quick release and open the Instant pot. Fluff the Rice once gently and turn off the Instant Pot.

14. Close the Instant pot and leave it undisturbed for 30 mins. After 30 mins open the IP. Instant Pot Shrimp Biryani is now ready. fluff the rice gently and it is now ready to enjoy.

Tips & Variations

• Adding coconut milk to the liquid part is optional but it has a great impact on taste and hence I recommend adding it.
• Prawn Dum Biryani - This is another variation. Dum Biryani is prepared by cooking the Prawn Masala, Pre cooked Basmati Rice, Mint, Cilantro, FRied onions, and Saffron soaked Milk. It is equally delicious.
• Use Clean and deveined Shrimps for the biryani.
• You can double or triple the recipe too. But a 6 qz Instant Pot cook with a maximum of 3 cups of Basmati Rice not more than that.

Serving Suggestions

The best pair for biryani is Raita and boiled egg always. You can also serve it with biryani brinjal gotsu, papad and pickle too.

Storage Options:

I personally do not recommend storing and freezing biryani. Biryani tastes best only when they are served hot. However, you may store it in the fridge for up to 2 days.

Similar Recipes:

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5 from 11 votes

Instant Pot Shrimp biryani

Instant Pot Shrimp Biryani is a rich aromatic one pot biryani that makes a perfect weekend meal. It gets ready in less than 45 mins from scratch.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Main Course

Cuisine: Indian

Servings: 5

Calories: 431kcal

Author: sharmila kingsly

1x2x3x

Cook ModePrevent your screen from going dark

Standard 1 cup measures 240 ml

Equipment

• Instant Pot 6 Qz

Ingredients

• 3 tbsp Coconut Oil
• 1 tsp Fennel Seeds
• 1 Bay Leaf
• 2 Clove
• 3 Cardamom
• 6 Cashew Nuts
• 1 Star Anise
• 1 inch Cinnamon Stick
• 3 Green Chilli
• 1 cup Onion sliced
• ⅓ cup Mint Leaves
• ⅓ cup Coriander Leaves
• 1.5 tbsp Ginger garlic paste
• 1 cup Tomato chopped
• 20 Shrimp or Prawn
• 1 tbsp Red Chilli Powder
• 1 tsp Garam Masala
• ¼ tsp Turmeric Powder
• Salt as needed
• 2 cups Basmathi Rice
• 2 cups Coconut Milk
• 1 cup Water
• ¼ cup Yogurt or Thick Curd
• 1 tbsp Lemon Juice

Instructions 

• Turn on the Instant Pot in saute mode. Wait till it shows on and then add in 3 tbsp of Coconut Oil or Ghee. Once it's hot add in 1 tsp Fennel Seeds, 1 Bay leaves, 1-inch cinnamon sticks, 2 cloves,3 cardamom, and 6 Cashew nuts, Star Anise 1, saute and they will turn fragrant.
  
• Now add in the sliced Onions. I am using 1 cup sliced Onions. Saute till it's soft and pink. Next, add 3 or 2 green chilies.
  
• And then add ⅓ cup of Loosley packed Mint leaves and ⅓ cup of finely chopped Cilantro. Saute till they shrink
  
• Now add in 1.5 tbsp of ginger garlic paste. Cook till the raw smell leaves
  
• Add 2 finely chopped big tomatoes which are approximately 1 cup. Cook till they turn soft.
  
• Next, add in the cleaned and deveined Shrimp or Prawn. Mix everything.
  
• Now add in the spice powders. I am using 1 tbsp of Red Chilli powder, 1 tsp of Garam Masala, ¼ tsp of Turmeric powder, and the needed Salt.
  
• Wash the Basmati Rice 3 or 4 times and then keep it soaked in water. Let the basmati rice soak for at least 30 mins. Drain the water and add the basmati rice to the Instant Pot now.
  
• Now add in the measured coconut Milk and water. The ratio is for 1 cup rice add 1.5 cups of Liquid. So for 2 cups of Rice add 3 cups of Liquid. I am adding 2 cups of coconut milk and 1 cup of water. Combine well.
  
• Also, add in ¼ cup of Thich Curd or Yogurt and 1 tbsp of Lemon Juice. Combine everything and check for salt and spice and add if anything is less.
  
• Now Close the Instant pot and turn the pressure value in sealing position. Press the pressure cook option and set 5 mins in high pressure
  
• After 5 mins and do a quick release and open the Instant pot. Fluff the Rice once gently and turn off the Instant Pot. Close the Instant pot and leave it undisturbed for 30 mins. After 30 mins open the IP. Instant Pot Shrimp Biryani is now ready. fluff the rice gently and it is now ready to enjoy.
  

Video

Nutrition

Calories: 431kcal | Carbohydrates: 23.9g | Protein: 21.7g | Fat: 28.9g | Saturated Fat: 23.7g | Cholesterol: 155mg | Sodium: 206mg | Potassium: 530mg | Fiber: 3.3g | Sugar: 5.3g | Calcium: 123mg | Iron: 3mg

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.