This green shrimp biryani 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 version.
I had this craving for eating something delicious that was bothering me. But when you return home after a long time and don’t have the time to do groceries you try to be resourceful with what is left in the freezer and on the grocery shelf in your home. That’s exactly what I did for the whole week and exhausted all the resources except for some frozen shrimp, a couple of onions, green chillies and a can of coconut milk. I had no mood to eat the same shrimp dishes once again. This need compelled me to make something different and unique with the ingredients I had. As they say “necessity is the mother of invention so it happened everything came together and a new recipe developed which was not only unique but at the same time satisfied my cravings. I used green masala with no turmeric, tomatoes or red chilli powder to make the green biryani with shrimp. It was indeed a tasty, flavourful meal full of deliciousness. Best of all, it was so convenient and easy to use the Instant Pot to make this one pot meal.
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
4 green cardamoms
a pinch of saffron
salt as required.
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” 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.
5. Meanwhile steam the rice separately in another pot by cooking it in boiling salted water till 70% done. Drain it.
6. 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.
7. 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.
8. 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.
9. 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.
10. Serve hot and enjoy with onion yoghurt or tomato chutney.
I use either fresh or canned coconut milk. I prefer brands like Aroy-D or a A taste of Thai which have no guar gum or any other preservatives.
Some of the links on this post above are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission by linking to Amazon.com and affiliated sites. Should you choose to buy them you could click on these links to go to the respective sites to make your purchase. I would really appreciate if you do that. Thank you.