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green shrimp biryani

The Green Shrimp Biryani

This is a unique one pot delicacy, a rich delectable preparation full of flavour and taste though a little different but still as delicious and enjoyable as the traditional biryani.

Course Dinner, Lunch, Main Course
Cuisine indian cuisine, south indian
Keyword green biryani, green shrimp biryani, shrimp biryani, southindianstyle
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 Servings
Author Mamasecretrecipes

Ingredients:

Ingredients:

  • 25 jumbo tiger shrimp
  • 2 cups basmati rice
  • 1 cup coconut milk
  • 1/2 Cup olive oil
  • 2 onions medium size
  • 4 green chillies
  • 1 1/2  tbs ginger garlic paste
  • 1 black cardamom
  • 2 inch stick cinnamon
  • green food colouring optional

For the Green Masala Paste

  • 2 green chillies
  • 1 Cup fresh mint leaves
  • 1/2 cup cilantro
  • 1/2 Tsp cumin seeds
  • 1/2 Tsp black peppercorns
  • 2 cloves
  • 4 green cardamoms
  • a pinch of saffron
  • salt as required.

Instructions:

Instructions:

  1. Wash the rice and soak it in water for at least half an hour
  2. Peel, devein, wash and clean the shrimp and keep aside.
  3. Slice the onions, grind the ginger garlic paste. Reserve some mint and cilantro for garnish then grind together the green masala ingredients with a little water to a fine paste. First grind the dry spices then add the mint, cilantro and green chillies. Keep the green masala paste aside.
  4. Heat oil in the instant pot, set it on "sauté normal", lightly sauté the shrimp quickly, remove and keep aside.

  5. Heat oil in the instant pot, set it on "sauté normal" and fry the onions till golden brown. Add the ginger garlic paste, green masala, lightly stir, then toss in the shrimp and sauté well.  Pour in 1/2 cup of coconut milk, a little water then mix well and switch off the instant pot. Soak the saffron threads in 1 tbs hot water and set aside.

  6. Meanwhile steam the rice separately in another pot by cooking it in boiling salted water till 70% done. Drain it.
  7. Switch on the instant pot to "sauté low" and when the green masala comes to a boil, pour the rice over the green masala curry.
  8. Throw in the reserved mint and chopped cilantro, saffron water and the remaining 1/2 cup coconut milk. Add 3- 4 drops of green food colouring to 1 tbs of the cooked rice. Mix well and sprinkle this green coloured rice on top of the rice in the instant pot.
  9. Close the instant pot lid. Switch it on and set it to pressure cook on low for 2 mins. Turn the valve to the sealing position.
  10. 10. After 2 mins let it NPR for 5 minutes then do a quick pressure release and open the instant pot lid. Then gently slide a flat spatula from the sides to the bottom and slowly lift the rice and fluff it. Repeat gently and carefully from all sides till rice is mixed well with the sauce taking care not to break the long basmati grains.
  11. 11. Serve hot and enjoy with onion yoghurt or tomato chutney.