Shrimp Biryani – Instant Pot

Shrimp Biryani – Spicy and delicate, full-flavored meal, made with fragrant basmati rice and shrimp! The warm flavors of fresh spices, turmeric, red chili powder and the sweetness from onions cooked in ghee make this an ultimate dish for lunch or dinner!

2 cups long grain basmati rice
1 tablespoon ghee
1 teaspoon cumin seeds
8-10 black peppercorn
2 bay leaves
1 large onion, thinly sliced
½ tablespoon ginger, grated
½ tablespoon garlic, grated
1 tomato, diced
1 large potato, cubed
½ teaspoon turmeric
1-2 teaspoon mild red chili powder (I used Kashmiri chili powder)
1 teaspoon garam masala
2 teaspoon salt
1 pound extra large Shrimp (20) – thawed if using frozen
½ cup cilantro for garnish

Rinse and soak the rice in 2 cups of water for 20 mins. Drain the rice after 20 mins.
Turn Instant Pot to Saute(More) mode. Once the hot sign displays, add ghee. Add cumin seeds, peppercorn and bay leaves. Sauté for 30 seconds.
Add onions and mix well. Cook covered with a glass lid on for 3-4 mins, until the onions are translucent and light golden in color.
Add ginger, garlic, tomatoes, potatoes, turmeric, red chili powder, garam masala and salt. Mix well.
Add shrimp, rice and 2 cups of water. Mix well, making sure all the rice is under the liquids.
Close Instant Pot lid with the pressure valve to sealing. Cook on Manual(Hi) for 6 mins followed by quick release.
Garnish with fresh cilantro. Serve hot with raita and lime wedges.