Instant Pot Shrimp Biryani

Ingredients:

2 cups basmati rice
2 tablespoons ghee or butter
1 teaspoon cumin seeds
2 bay leaves
1 black cardamom pod
2 green cardamom pods
2 cloves
1 cinnamon stick
1 star anise pod
1 teaspoon black peppercorns
1 large onion sliced
1 tablespoon ginger-garlic paste
1 large tomato diced
1 ½ teaspoons kosher salt
1 tablespoon Kashmiri chili powder
1/4 teaspoon turmeric powder
1 teaspoon garam masala
½ teaspoon ground coriander
¼ cup plain yogurt
1/3 cup fresh mint leaves
1/3 cup cilantro leaves
1 pound large shrimp peeled and deveined
2 cups water

Directions:

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.

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.

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

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.

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

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

Finally, stir in the shrimp and water.

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 to the sealing position.

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

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

Serve hot.