Equipment
Ingredients
Shrimp and Marinade
- 450 g jumbo shrimp, peeled, deveined, tails removed
- 60 g plain whole milk yogurt, whisked until smooth
- 10 g ginger paste
- 5 g kashmiri chile powder
- 2 g turmeric powder
- 15 ml lime juice, freshly squeezed
- 3 g kosher salt
Rice and Aromatics
- 300 g basmati rice, rinsed well and soaked for 15 minutes
- 30 g ghee
- 150 g yellow onion, thinly sliced
- 15 curry leaves, fresh
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 2 g cumin seeds
- 3 g garam masala
- 300 ml water
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Place the basmati rice in a fine mesh sieve and rinse under cold water until the water runs completely clear. Transfer to a bowl, cover with water, and let soak for exactly 15 minutes. Drain thoroughly.
In a mixing bowl, combine the jumbo shrimp, plain yogurt, ginger paste, Kashmiri chile powder, turmeric powder, 15ml lime juice, and kosher salt. Mix well to coat the shrimp evenly and set aside.
Set the electric pressure cooker to the Sauté setting, reaching approximately 160°C/320°F. Melt the ghee, then add the cumin seeds, green cardamom pods, and cinnamon stick. Stir until aromatic, about 1 minute.
Add the sliced yellow onion and fresh curry leaves. Sauté until the onions are deeply golden brown and caramelized. This builds the foundational flavor of the biryani.
Pour in the 300ml of water and aggressively scrape the bottom of the pot with a wooden spoon to deglaze, ensuring absolutely no browned bits are stuck to the bottom. Cancel the Sauté setting.
Sprinkle the garam masala into the liquid. Evenly layer the thoroughly drained basmati rice over the liquid. Do not stir. Gently spread the marinated shrimp in a single, even layer on top of the rice.
Secure the pressure cooker lid and ensure the valve is set to the sealing position. Cook on High Pressure (approximately 115°C/239°F) for 4 minutes. The internal temperature of the shrimp will easily exceed the safe threshold of 74°C/165°F during this time.
Immediately perform a quick pressure release as soon as the cooking cycle completes to prevent the shrimp from overcooking. Carefully open the lid, add the chopped cilantro, and gently fluff the rice and shrimp together with a fork.
Chef's Notes
- Rinsing basmati rice removes excess surface starch, preventing the grains from clumping together during the pressure cooking process. The soak hydrates the grain, ensuring it cooks evenly and fully in the brief 4-minute pressure window.
- Layering is critical in Instant Pot biryanis. By keeping the shrimp on top of the rice and not stirring, the shrimp steams gently rather than boiling, preventing it from becoming tough.
- Curry leaves release complex citrus and pine notes when tempered in hot fat. Do not substitute them with curry powder, which is entirely unrelated; if fresh curry leaves are unavailable, simply omit them and add a little extra lime zest at the end.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Freezing is possible but may slightly degrade the texture of the shrimp, making them softer.
Reheating: Microwave on medium power with a splash of water to steam the rice, or reheat gently in a covered skillet on low heat.
