Indian Shrimp / Prawn Biryani Recipe

Ingredients

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Peppercorn

  Whole peppercorns, black

  6 dash or 0.6g

• Onions

  Raw

  2 cup, chopped or 320g

• Salt

  Table

  1 dash or 0.4g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Tomatoes

  Orange, raw

  2 cup, chopped or 316g

• Chili powder

  Spices

  2 tbsp or 15g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Yogurt

  Greek, Low Fat, Coconut - Yoplait

  2 oz or 57g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  ½ cup or 120g

• Curry Paste, Garam Masala

  Patak's

  ⅔ tablespoons or 33g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Lime juice

  Raw

  ½ tbsp or 8g

• Uncooked Rice

  Three Ladies

  1 ½ cup uncooked or 294g

• Cinnamon Sticks

  Canela - Don Enrique

  1 piece or 6g

• Ghee

  Carlini

  1 tbsp or 14g

• Green peppers

  Hot chili, raw

  1 pepper or 45g

Directions

1. Instant Pot method
2. Add oil to the steel insert of the Instant Pot and press the Saute function.
3. Press the Adjust button to move the selection to "Normal" and wait till the display reads "Hot."
4. Add peppercorns, cloves, cinnamon stick, bay leaves, and green chilies. When they sizzle (after 10-15 seconds) add onions.
5. Fry the onions till they turn soft and translucent (approximately 8-10 minutes).
6. Add garlic, ginger, and salt. Saute it with the onions for a minute or so.
7. Add turmeric powder, chili powder, and salt and mix well.
8. Add tomatoes and continue frying till they turn mushy.
9. Add coconut milk, yogurt, and garam masala. Blend it in. Do a taste test - the salt should slightly be on the higher side.
10. Add shrimp/prawns and lime juice. Give it a good stir.
11. 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.
12. Press "Warm / Cancel" button and then select "Pressure Cook."
13. 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.
14. Once the cooking cycle completes, immediately release pressure by moving the vent from sealing to venting.
15. 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.
16. Cover for 5 minutes and then serve accompanied with raita or yogurt.
17. Recipe by: Anushree Shetty (source: https://simmertoslimmer.com/shrimp-prawn-biryani/)