Pressure Cooker Shrimp Biryani

Name: Pressure Cooker Shrimp Biryani
Total time: 30 min
Ingredients: 2 cups basmati rice; 2 teaspoons vegetable oil; 1 onion, chopped; 1 Serrano chile, minced; 2 tablespoons minced fresh ginger; 1 tablespoon minced garlic; 2 teaspoons kosher salt; 1 teaspoon Kashmiri chile powder; 1 teaspoon ground turmeric; 1 teaspoon smoked paprika; 10 fresh curry leaves, torn into pieces; 1 1/2 cups boiling water; 1 1/2 pounds jumbo shrimp (16 to 20 or fewer per pound, see note), peeled and deveined; 1 (15-ounce) can diced tomatoes, with juice; 2 teaspoons freshly squeezed lime juice, plus more wedges for serving; 1/2 cup chopped fresh cilantro

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Total: 30 minutes

Servings: 6

Cost: $6.91 /serving

Author : Melissa Clark

basmati rice curry leaves jumbo shrimp

Instructions

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Step 1

Place the rice in a bowl and cover with 2 cups water. Let stand for 20 minutes, then drain and rinse.

Step 2

Heat oil in the pot of an electric pressure cooker with the sauté function set on high, until oil is shimmering. Add onion; cook for about 4 minutes, until softened. Stir in Serrano chile, ginger, garlic, salt, chile powder, turmeric, paprika and curry leaves; cook for about 1 minute, until fragrant.

Step 3

Stir in boiling water; using a wooden spoon, stir, scraping up any browned bits on the bottom of the pot. Stir in soaked rice, shrimp and tomatoes (with juice).

Step 4

Secure the lid and cook on high pressure for 3 minutes. Quick-release the pressure, stir lime juice into the rice, then cover the pressure cooker with a kitchen towel and let it sit for 5 minutes.

Step 5

Give rice a stir, then taste and add more salt, if needed. Transfer to a platter, garnish with cilantro and serve with lime wedges on the side.

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