Fail-Proof Shrimp / Prawn Biryani

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Looking for a failproof shrimp biryani recipe? I have one for you!

This Instant Pot recipe will yield the most flavorful biryani without a lot of hard work. If you don’t own an Instant Pot, don’t worry you can still make great-tasting prawns biryani on your stovetop, just check out the recipe below.

Cooking shrimp biryani in the Instant Pot

This shrimp dish is perfect for when you want to charm your family of biryani lovers. This is one recipe that I have made over 100+ times because my family can’t get enough of it. What we love about this dish is that it is spicy (can be made mild), flavorful, and fragrant – thanks to basmati rice and homemade garam masala and ghee.

And did I mention.. it is super easy to make? Especially if you are using an Instant Pot. 

There are various reasons to love Instant Pot, such as consistent results, mess-free stovetop, hands-free cooking, etc. What makes me go ga-ga about this device is that it makes cooking biryanis effortless and fail-proof. [Read more – Biryani – a complete guide with 10+ recipes]

The shrimp comes out perfectly cooked and the rice grains perfectly separate every time. It is almost magical.

Once you have the onion-tomato gravy ready, all you have to do is add shrimp and rice along with water, and voila.. in 5 minutes (+ pressure building time), the shrimp biryani is ready.

Sounds like magic to me 🙂

Shrimp vs. prawns – what’s the difference?

Shrimp and prawns are not the same. They are actually different species. Don’t believe me? Here’s an infographic that explains it well. But since they taste the same, it is often used interchangeably so go ahead and substitute one for the other depending on what’s locally available.

Have you ever accidentally overcooked shrimp?

I certainly have. It softens up, loses its crunch, and becomes almost jelly-like ..YIKES!  Check out the tips below to ensure your shrimp doesn’t end up like that.

Tips to make the perfect shrimp biryani in Instant Pot

1. Wash the rice properly – Rinse the rice in a few changes of cold water to remove dirt and extra starch (which makes it easier to digest).
2. Soaking the rice – If time permits, soak the rice for 15-20 minutes. Soaking elongates the grains and makes them less brittle.
3. Add ghee (optional step) –  After the rice is done, add a tablespoon of ghee to it and lightly fluff the rice. Adding ghee makes the biryani resulting in a fragrant and buttery Basmati rice.
4. Let the rice rest  – Once cooked, let the biryani rest  –  this allows the steam to redistribute, and all the layers of the rice are evenly cooked. That is why it is important to wait for 5 minutes after adding ghee.
5. Cook in low pressure –  Low-pressure setting is best for delicate foods such as fish and seafood. If you don’t have a low-pressure setting, then high-pressure is fine.
6. Adjust salt/chili powder before adding shrimp – The last thing you want is a bland-tasting biryani. That’s why you need to add salt as well as chili powder a bit more than usual so that when you mix rice with the shrimp base, your biryani is full of flavor and doesn’t taste bland. That’s why I do a taste test before I add shrimp and make sure the gravy tastes a bit salty and spicy.
7. Eyeball the water –  Just add enough water such that every grain of rice is just about submerged. That’s all the water that is needed. If you add more water than that – your biryani will end up being mushy.

Recipe inspiration

This recipe has been adapted from Sanjeev Kapoor’s book – Rice, Biryani, and Pulao.  It is a South-Indian style recipe that uses coconut milk for added flavor.

Looking for more rice recipes? Here’s a list of handpicked recipes I am sure you’ll love –

1. Lemon rice – a simple tangy rice preparation
2. Jeera rice – aromatic rice basmati rice which is a perfect accompaniment to paneer tikka masala, butter chicken, and many other Indian curries.
3. Vegetable biryani– an aromatic biryani that is loaded with veggies
4. Chettinad chicken biryani – a specialty biryani from Chettinad
5. Egg biryani – Simple and delicious biryani made with eggs
6. 20-minute Instant Pot Palak rice (spinach rice) – Learn how to make this flavorful spinach rice, packed with fresh vegetables and aromatic spices, in just 20 minutes with your Instant Pot.

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4.39 from 13 votes

Indian Shrimp / Prawn Biryani Recipe

Author: Anushree Shetty

Looking for a failproof shrimp biryani recipe? I have one for you! This Instant Pot recipe will yield the most flavorful biryani without a lot of hard work.

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Servings: 6

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Ingredients

  

1x2x3x

• 2 cups Basmati rice rinse and soaked in water for 20-30 minutes
• ¼ cup olive oil
• 4-5 whole cloves
• 6-8 whole black peppercorns
• 1 Indian bay leaves
• 2 inch piece cinnamon stick
• 2 cups chopped onions
• salt to taste
• 4 garlic cloves crushed into a paste
• 1 tablespoon grated ginger
• 2 cups chopped tomatoes
• 1-2 green chilies finely chopped
• 1-2 teaspoons Kashmiri chili powder
• ½ teaspoon turmeric powder
• ¼ cup yogurt
• ½ cup coconut milk [optional]
• 2 teaspoon garam masala
• 1 pound shrimp/prawns peeled and deveined
• ½ tablespoon lime juice
• 1-1.25 cups water
• 1 tablespoon ghee clarified butter
• finely chopped cilantro / coriander leaves for garnishing

Cook ModePrevent your screen from going dark

Instructions

 

Instant Pot method

• Add oil to the steel insert of the Instant Pot and press the Saute function.
• Press the Adjust button to move the selection to “Normal” and wait till the display reads “Hot.”
• Add peppercorns, cloves, cinnamon stick, bay leaves, and green chilies. When they sizzle (after 10-15 seconds) add onions.
• Fry the onions till they turn soft and translucent (approximately 8-10 minutes).
• Add garlic, ginger, and salt. Saute it with the onions for a minute or so. 
• Add turmeric powder, chili powder, and salt and mix well.
• Add tomatoes and continue frying till they turn mushy.
• Add coconut milk, yogurt, and garam masala. Blend it in. Do a taste test – the salt should slightly be on the higher side.
• Add shrimp/prawns and lime juice. Give it a good stir.
• Drain the water from the soaked rice and add the rice on top of the shrimp and add just enough water (approximately 1.25 cups) to completely submerge the rice. 
•  Press “Warm / Cancel” button and then select “Pressure Cook.”
• Adjust the time to 5 minutes and set the pressure selection at low. Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position.
• Once the cooking cycle completes, immediately release pressure by moving the vent from sealing to venting.
• Open the lid and let the steam escape. Add a tablespoon of ghee and gently fluff the rice. Add cilantro and gently mix it in.
• Cover for 5 minutes and then serve accompanied with raita or yogurt.

Video

Notes

Stovetop method

1. Cook the presoaked rice with twice the amount of water and salt (1/4 tsp) till it is 3/4th done. [ Note: I make my rice in the microwave. Normally I keep it for 16 minutes but when I am making rice for pulao I keep it for around 14 minutes]. Then I let it cool.
2. In a medium-sized kadhai or wok kept over medium heat, add 1/4 cup oil. Add peppercorns, cloves and bay leaves, cinnamon stick, and green chilies. When they sizzle (after 10-15 seconds) add onions, ginger, and garlic. Fry them till the onions turn translucent.
3. Add tomatoes and continue frying till they turn mushy. Add red chili powder, salt, turmeric powder, and shrimp/prawns and mix well.
4. Whisk the yogurt well and mix it with the coconut milk (if you are using it) and add it to the kadhai/wok. Continue to keep it on medium heat till the shrimp/prawns are done.
5. At this point, the gravy should run thick and shouldn’t be runny at all. Add garam masala, along with lime juice and mix well.
6. Add the rice and ghee to the kadhai and carefully fold it in and simmer it for 5 minutes covering the kadhai before taking it off heat.
7. Garnish it with coriander leaves and serve hot with raita.

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Tips to make the perfect shrimp biryani in Instant Pot

1. Wash the rice properly – Rinse the rice in a few changes of cold water to remove dirt and extra starch (makes it easier to digest).
2. Soaking the rice – If time permits, soak the rice for 15-20 minutes. Soaking elongates the grains and makes it less brittle.
3. Add ghee (optional step) –  After the rice is done, add a tablespoon of ghee to it and lightly fluff the rice. Adding ghee makes the biryani resulting in a fragrant and buttery Basmati rice.  
4. Let the rice rest  – Once cooked, let the biryani rest  –  this allows the steam to redistribute and all the layers of the rice are evenly cooked. That is why it is important to wait for 5 minutes after adding ghee. 
5. Cook in low pressure –  Low-pressure setting is best for delicate foods such as fish and seafood. If you don’t have a low-pressure setting then high-pressure is fine. 
6. Adjust salt/chili powder before adding shrimp – The last thing you want is a bland tasting biryani. That’s why you need to add salt as well as chili powder a bit more than usual so that when you mix rice with the shrimp base, your biryani is full of flavor and doesn’t taste bland. That’s why I do a taste test before I add shrimp and make sure the gravy tastes a bit salty and spicy.
7. Eyeball the water –  Just add enough water such that every grain of rice is just about submerged. That’s all the water that is needed. You add more water than that – your biryani will end up being mushy.

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Don’t forget to..Read the post for helpful information on ingredient swaps, storage tips, meal prep ideas and variations!

Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 476kcalCarbohydrates: 61gProtein: 22gFat: 16gSaturated Fat: 5gCholesterol: 198mgSodium: 775mgPotassium: 417mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 17.3mgCalcium: 184mgIron: 3.6mg

Diet: Pescatarian

Course: Curries

Method: Instant Pot, Stovetop

Keyword: Prawn biryani, Pressure cooker

Cuisine: Indian

This post was first published on December 11, 2017, and has been updated with video and text on June 26, 2020.

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