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Shrimp Biryani
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5 from 9 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 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Servings: 5
Calories: 431kcal
Author: sharmila kingsly


  • Instant Pot 6 Qz


  • 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
  • cup Mint Leaves
  • 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


  • 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.



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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