Step 1

Soak the basmati rice in water for 30 minutes. After soaking, drain the water and rinse the rice before using it.

Step 2

Turn the IP to 'Sauté' mode. Add the ghee, followed by the sliced red onions. Sauté until the onions begin to brown.

Step 3

Add the ginger-garlic paste, followed by the raisins and cashews, green chillies, bay leaves, chopped tomato, fresh mint and coriander.

Step 4

Sauté until the tomatoes release their moisture and start to soften (around 1 minute).

Step 5

Add the red chili powder, turmeric and garam masala and stir to combine with the rest of the ingredients.

Step 6

Important: Deglaze your Instant Pot with a tablespoon of water, to make sure there is no residue sticking to the bottom of the pot. Any residue will trigger the Burn error.

Step 7

Add the basmati rice. Give it a good stir to combine.

Step 8

Add the coconut milk and mix well.

Step 9

Add 1 ¾ cups water and mix well.

Step 10

Add the shrimp, followed by the salt and mix well to combine.

Step 11

Put on the lid of the IP, and with the valve in 'sealing' position, switch to 'Manual' mode, in 'High' setting. Set the time for 5 minutes.

Step 12

Let the biryani pressure cook, and let the steam release naturally (do not open the valve to release steam, let the vent go down on its own) for 10 minutes. Then, lift the vent to release any residual steam.

Step 13

Open the lid of the IP and gently fluff up the biryani with a fork.

Step 14

Serve with a garnish of coriander, wedges of lemon, and raita (spiced yogurt) on the side. You can also serve the biryani with Indian pickle or green chutney.