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Instant Pot Shrimp Biryani with Resistant-Starch Rice

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.
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Prep Time 1 day 40 minutes
Cook Time 30 minutes
Total Time 1 day 1 hour 10 minutes
Course Main Course
Cuisine Indian

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.
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