This Instant Pot Indian Shrimp Biryani is an aromatic one-pot meal packed with warm spices, fragrant herbs, and bold flavor. Made with resistant-starch rice for a healthier twist, this comforting dish comes together surprisingly quickly thanks to the Instant Pot and quick-cooking shrimp.
The shrimp are marinated in a creamy blend of yogurt and traditional Indian spices, then layered with tender vegetables and perfectly seasoned rice for a satisfying meal the whole family will crave again and again. Whether you are looking for an easy weeknight dinner or a flavorful dish to impress guests, this shrimp biryani delivers restaurant-quality flavor with minimal effort.
Ingredients
1 lb. shrimp, peeled and deveined
2 cups cooked rice, made resistant starch
2-3 cardamom pods
1 cinnamon stick
1 bay leaf
1 star anise
Salt
1 cup yogurt
1 tsp. ginger garlic paste
1/2 tsp. chili powder
1/4 cup fresh mint, chopped
1/4 cup fresh cilantro, chopped
6 Tbsp. butter, divided
1 onion, chopped
4 cloves garlic, minced
1 tomato, chopped
1 tsp. ginger paste
1/2 tsp. turmeric + 1/8 tsp
1/2 tsp. paprika
1-1/4 tsp. curry powder
1 tsp. garam masala
2 Tbsp. coriander
Instructions
The day before cooking, soak the shelled shrimp in milk for 30 minutes to eliminate any fishy odor.
In the meantime, prepare the rice resistant starch, cook it a day in advance, and refrigerate it overnight. This process causes starch to leach from the rice, reducing the resulting insulin spike. Cook the rice with the cardamom pods,, cinnamon, bay leaf, star anise, and salt. You can use cauliflower rice instead on the day of cooking if you prefer.
Also, in a medium bowl, combine the yogurt, ginger-garlic paste, chili powder, mint and cilantro. mix well.
Drain and rinse the shrimp. Place the shrimp in a resealable bag and add the yogurt marinade. Place in the refrigerator overnight to marinate. See you tomorrow!
On the day of cooking, set the Instant Pot to SAUTE. Melt 4 tablespoons of butter. Cook half the shrimp, tossing until the shrimp turn, for about 3-4 minutes. Remove to a plate and cook the remaining shrimp. Remove the shrimp to the plate and set aside.
Melt the remaining butter in the Instant Pot. Sauté onions and garlic until soft, about 4-5 minutes. Add the tomato and cook for 1 minute.
Add ginger paste, 1/8 teaspoon of turmeric, paprika, curry powder, garam masala, and coriander. Cook 1-2 minutes.
Ginger Paste
Curry Powder
Turmeric
Garam Masala
Paprika
Coriander
Add the resistant starch rice, salt, pepper, and stir.
Secure the lid on the Instant Pot and set it to HIGH for 3 minutes. Use the QUICK RELEASE function when the cooking time has ended.
Add the shrimp to the Instant Pot and stir to heat through. Remove the cinnamon stick. Serve the Biryani with a spoonful of plain yogurt on top
If you like this recipe, you may also like the following recipes:
Indian-Style Macaroni and Beef
Baked Brie with Blueberry Ginger Chutney
Chicken with Ginger Himalayan Sauce
Instant Pot Shrimp Biryani with Resistant-Starch Rice
Equipment
- 1 measuring cup
- Measuring spoons
- 1 knife
- 2 medium bowl
- 1 medium saucepan with lid
- 1 medium spoon
- 1 colandar
- 1 resealable bag
- Instant Pot
Ingredients
- 1 lb. shrimp peeled and deveined
- 2 cups cooked rice made resistant starch
- 2-3 cardamom pods
- 1 cinnamon stick
- 1 bay leaf
- 1 star anise
- Salt
- 1 cup yogurt
- 1 tsp. ginger garlic paste
- 1/2 tsp. chili powder
- 1/4 cup fresh mint chopped
- 1/4 cup fresh cilantro chopped
- 6 Tbsp. butter divided
- 1 onion chopped
- 4 cloves garlic minced
- 1 tomato chopped
- 1 tsp. ginger paste
- 1/2 tsp. turmeric + 1/8 tsp
- 1/2 tsp. paprika
- 1-1/4 tsp. curry powder
- 1 tsp. garam masala
- 2 Tbsp. coriander
Instructions
- The day before cooking, soak the shelled shrimp in milk for 30 minutes to eliminate any fishy odor.
- In the meantime, prepare the rice resistant starch with the cardamom pods, bay leaf, star anise, cinnamon stick and salt. Cook it a day in advance, and refrigerate it overnight. This process causes starch to leach from the rice, reducing the resulting insulin spike.
- In a medium bowl, combine the yogurt, ginger garlic paste, chili powder, mint and cilantro.
- Mix well.
- Drain and rinse the shrimp.
- Place the shrimp in a resealable bag and add the yogurt marinade.
- Place in the refrigerator overnight to marinate.
- On the day of cooking, set the Instant Pot to SAUTE.
- Melt 4 tablespoons of butter.
- Cook half the shrimp, tossing until the shrimp turn, for about 3-4 minutes.
- Remove to a plate and cook the remaining shrimp.
- Remove the shrimp to the plate and set the shrimp aside.
- Melt the remaining butter in the Instant Pot.
- Sauté onions and garlic until soft, about 4-5 minutes.
- Add the tomato and cook for 1 minute.
- Add ginger paste, 1/8 teaspoon of turmeric, paprika, 1 teaspoon curry powder, garam masala, and coriander.
- Cook 1-2 minutes.
- Add the resistant starch rice, salt, pepper, and stir.
- Add the cinnamon stick.
- Secure the lid on the Instant Pot and set it to HIGH for 3 minutes.
- Use the QUICK RELEASE function when the cooking time has ended.
- Add the shrimp to the Instant Pot and stir to heat through.
- Remove the cinnamon stick.
- Serve the Biryani with a spoonful of plain yogurt on top.
