Step 1

Rinse the rice 3-4 times or until the water runs clear. Cover with water and soak for 15 minutes; drain and set aside.

Step 2

Set the instant pot on the sauté function. Add the butter and let it melt. Add the cumin seeds, bay leaves, black and green cardamom, cinnamon, black peppercorns, cloves, and star anise. Allow to sauté for 1-2 minutes or until fragrant.

Step 3

Stir in the onion and sauté for and additional 4 minutes or until softened.

Step 4

Stir in the ginger garlic paste and sauté until fragrant. Next, add the tomato, salt, chili powder, turmeric powder, Garam Masala, plain yogurt, mint, cilantro, rice, shrimp and liquid of choice.

Step 5

Cover with the lid and lock it into place, shutting the vent. Switch from sauté to manual low pressure for 6 minutes.

Step 6

Use the quick-release pressure function.

Step 7

Open the lid and fluff the biryani, removing the cinnamon stick and star anise, then serve immediately with fresh lime wedges.

Step 8

If you've tried this recipe, come back and let us know how it was in the comments or star ratings.