Step 1

Rinse the rice in cold water 3 to 5 times or until the water runs clear. Place the rice in a bowl and cover with water by 1 inch. Let stand for 15 minutes, then drain through a fine-mesh sieve.

Step 2

Set the instant pot on the sauté function. Add the ghee to the pot and let it melt. Add the cumin seeds, bay leaves, black and green cardamom pods, cinnamon stick, peppercorns, cloves, and star anise.

Step 3

Next, add the onions and sauté for 8 to 10 minutes, until the onions soften and begin to caramelize.

Step 4

Add the ginger-garlic paste and cook, stirring, until fragrant. Next, add tomato and salt. Cook, stirring, for a minute or so, until the tomatoes soften.

Step 5

Stir in the chili powder, turmeric, garam masala, ground coriander, and yogurt.

Step 6

Stir in the mint and cilantro and the soaked and drained rice and stir to mix well.

Step 7

Finally, stir in the shrimp and water.

Step 8

Press the cancel button on the instant pot and then set to pressure cook on high for 6 minutes, making sure that the valve is set ot the sealing position.

Step 9

Once the pressure-cooking cycle is over; quick-release the pressure. Turn off the Instant Pot

Step 10

Once the pressure is released and the valve has dropped, carefully remove the lid. Gently fluff and mix the biryani with a fork.

Step 11

Serve hot.