Step 1

Add oil to the steel insert of the Instant Pot and press the Saute function.

Step 2

Press the Adjust button to move the selection to “Normal” and wait till the display reads “Hot.”

Step 3

Add peppercorns, cloves, cinnamon stick, bay leaves, and green chilies. When they sizzle (after 10-15 seconds) add onions.

Step 4

Fry the onions till they turn soft and translucent (approximately 8-10 minutes).

Step 5

Add garlic, ginger, and salt. Saute it with the onions for a minute or so.

Step 6

Add turmeric powder, chili powder, and salt and mix well.

Step 7

Add tomatoes and continue frying till they turn mushy.

Step 8

Add coconut milk, yogurt, and garam masala. Blend it in. Do a taste test - the salt should slightly be on the higher side.

Step 9

Add shrimp/prawns and lime juice. Give it a good stir.

Step 10

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.

Step 11

Press “Warm / Cancel” button and then select “Pressure Cook.”

Step 12

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.

Step 13

Once the cooking cycle completes, immediately release pressure by moving the vent from sealing to venting.

Step 14

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.

Step 15

Cover for 5 minutes and then serve accompanied with raita or yogurt.