Ministry of Curry · by Archana Mundhe★ 4.5 (138)
Instant Pot Shrimp Biryani Recipe
NUTRITION · PER SERVING40M COOK
CAL 17%·PRO 44%
CARBS 57G66% OF CAL
2G FIBER2G SUGAR54G OTHER
FAT 3G8% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fragrant basmati rice cooked with shrimp, potato, and warm spices like turmeric, cumin, and garam masala in an instant pot. Spicy, delicate, and full of layered flavor. A complete, aromatic Indian meal in one pot.
mainindiangrain bowlshellfish🥘 pressure cookergluten free
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups long grain basmati rice
- 2 cups water (for soaking )
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 10 black peppercorns
- 2 bay leaves
- 1 large yellow onion (thinly sliced)
- ½ tablespoon ginger (grated)
- ½ tablespoon garlic (grated)
- 1 tomato (diced)
- 1 russet potato (cubed )
- ½ teaspoon ground turmeric
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala
- 2 teaspoons kosher salt
- 1 pound extra large pre-peeled Shrimp (20 ( use frozen, no need to thaw))
- 2 cups water (for cooking )
- ½ cup cilantro for garnish
At a glance
PER SERVING · TIME 40M
CAL 17%·PRO 44%
CARBS 57G66% OF CAL
2G FIBER2G SUGAR54G OTHER
FAT 3G8% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 688mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 467mg
- Calcium
- 72mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 688MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.