Pressure Cooker Shrimp Biryani

The key to cooking shrimp biryani in an electric pressure cooker is to buy jumbo shrimp, which won’t overcook in the amount of time it takes to cook the rice. ginger root, fresh curry leaves and plenty of lime juice. Kashmiri chile is a very mild red chile powder that can be found in Indian markets, but if you can’t get it, substitute three parts sweet paprika and one part cayenne. And if you can’t get the fresh curry leaves, simply leave them out. The dish won’t be quite as fragrant, but will still be delicious.

Ingredients

  • 2 cups basmati rice
  • 2 teaspoons vegetable oil
  • 1 onion, chopped
  • 1 Serrano chile, minced
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon minced garlic
  • 2 teaspoons kosher salt
  • 1 teaspoon Kashmiri chile powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon smoked paprika
  • 10 fresh curry leaves, torn into pieces
  • 1 ½ cups boiling water
  • 1 ½ pounds jumbo shrimp (16 to 20 or fewer per pound, see note), peeled and deveined
  • 1 (15-ounce) can diced tomatoes, with juice
  • 2 teaspoons freshly squeezed lime juice, plus more wedges for serving
  • ½ cup chopped fresh cilantro
  • Nutritional Information
      • Nutritional analysis per serving (6 servings)

        350 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 57 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 21 grams protein; 142 milligrams cholesterol; 780 milligrams sodium

    Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation

  1. Place the rice in a bowl and cover with 2 cups water. Let stand for 20 minutes, then drain and rinse.
  2. Heat oil in the pot of an electric pressure cooker with the sauté function set on high, until oil is shimmering. Add onion; cook for about 4 minutes, until softened. Stir in Serrano chile, ginger, garlic, salt, chile powder, turmeric, paprika and curry leaves; cook for about 1 minute, until fragrant.
  3. Stir in boiling water; using a wooden spoon, stir, scraping up any browned bits on the bottom of the pot. Stir in soaked rice, shrimp and tomatoes (with juice).
  4. Secure the lid and cook on high pressure for 3 minutes. Quick-release the pressure, stir lime juice into the rice, then cover the pressure cooker with a kitchen towel and let it sit for 5 minutes.
  5. Give rice a stir, then taste and add more salt, if needed. Transfer to a platter, garnish with cilantro and serve with lime wedges on the side.

Tip

  • Make sure to use jumbo shrimp or larger for this recipe. Look for “16/20” or “U/15” on the package; this indicates how many shrimp there are per pound.

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