I make shrimp biryani at least once a month because my husband and I both love it so much. It feels like a treat meal even though it’s so easy to make. We try to sit down together and eat as a family as often as possible, but on the nights I make this biryani (or any biryani), Roby and I wait to eat until after we put Tony to bed. Then one of these two scenarios occur: It usually ends up being the second scenario. This is a celebration meal and for us, as new-ish parents, there’s no better way to celebrate than relaxing at the end of a long day with a good movie and a good meal.
Those who are familiar with cooking biryani know that it’s traditionally made by first cooking the rice and protein separately then layering the two together and then cooking it all again. Such a long process, right? That’s just not feasible for me as a new-ish mom. (Unrelated: how long can I call myself a “new-ish mom?” Tony is 11 months old… I think at least a year is appropriate?) And so while I typically don’t cook seafood in an Instant Pot because seafood already cooks so quickly, this shrimp biryani is an exception. That’s because you can cook the shrimp and the rice at the same time. The best part is, I can make this dish on a whim as long as I have shrimp in the freezer. There’s no need to thaw the shrimp – I just throw frozen shrimp right into the pot. Easy.
If you like this shrimp biryani, then you must try one of my other biryani recipes: chicken biryani, egg biryani, vegetable biryani or lamb/beef biryani! Enjoy! If you’re interested in more Instant Pot Indian recipes, check out my Instant Pot Cookbook: Indian Food Under Pressure! Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
