Instant Pot Shrimp Biryani for #FishFridayFoodies
Sneha from Sneha's Recipes invited us to use any type of fish / seafood to create a biryani. According to Wikipedia a biryani is "a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It can be compared to mixing a curry, later combining it with semi-cooked rice separately. This dish is especially popular throughout the Indian subcontinent, as well as among its diaspora. It is also prepared in other regions such as Iraqi Kurdistan. It is made with Indian spices, rice, meat (chicken, beef, goat, pork, lamb, prawn, or fish), or eggs. The word 'biryani' is derived from a Persian word, birian, which means fried before cooking. It is one of the most popular dishes, which has acquired a niche for itself in South Asian cuisine."
I loved that I was able to find an Instant Pot version for this dish - though you can certainly make this very easily stove top with a large soup pot instead of in the Instant Pot, following the steps, just keep an eye on the temperature / liquid level and allow a longer cook time for the vegetables / rice to become tender.
I LOVED this dish. Loved it. I've had some disappointments lately with recipes I'd had high hopes for just not coming out that great, or needing a lot of work to salvage them into something tasty to share with the family. This one was just beautiful as is - oh those amazing flavors. I went to bed dreaming about them - and looking forward to the leftovers!
Take a look at all of these delicious biryani's and get inspired to get in the kitchen and try one out soon!
- Bay Scallop and Shrimp Biryani from Food Lust People Love
- Instant Pot Shrimp Biryani from Making Miracles
- Prawns Biryani + Homemade Naan from Culinary Adventures with Camilla
- Seafood Biryani from A Day in the Life on the Farm
- Shrimp Biryani from Karen's Kitchen Stories
- Tandoori Prawn Biryani For One from Sneha's Recipe
Instant Pot Shrimp Biryani
2 cups long grain white rice
1 tablespoon butter
1 teaspoon cumin
8-10 black peppercorns
2 bay leaves
1 large onion, diced small
2 tsp ginger
1 TBS minced garlic (jarred)
1 large tomato diced
1 medium sweet potato, peeled and diced small
1/2 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon garam masala
2 teaspoons salt
1 pound extra large shrimp (frozen, no need to thaw)
3-4 cups vegetable broth
- Place the rice in a medium sized bowl and cover with water. Set aside to soak for about 20 minutes.
- Turn your instant pot to "saute" and melt the butter. Add in the cumin, peppercorns, and bay leaves and stir for about 30 seconds in the hot butter. Add in the onion and diced potatoes. Stir occasionally for about 6 minutes, until onions begin to become tender. Be sure to stir regularly enough to prevent anything from sticking to the bottom of the Instant Pot.
- Drain off the rice.
- Add the drained rice, 3 cups of vegetable broth, ginger, garlic, diced tomato, turmeric, chili powder, garam masala, and salt to the pot. Stir gently to combine. Be sure to deglaze the pot by scraping up any browned bits if needed. Be sure everything is well covered in liquid - add additional broth if necessary.
- Gently layer the shrimp over the top.
- Cover, and turn the lid to seal and set pressure cooker for high pressure at 4 minutes. Allow a 3 minute natural release after. If rice is not fully cooked, or liquid hasn't fully absorbed leave the lid on and allow it continue to absorb if needed.
Recipe adapted from Ministry of Curry
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