Chingri Biryani

Name: Chingri Biryani
Prep time: 5 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 1 tablespoon minced fresh ginger; 1 large red onion, thinly sliced; 3 tablespoons canola or grapeseed oil; ½ teaspoon cayenne pepper powder; 1 tablespoon garam masala (storebought); ½ tablespoon minced garlic; 1½ pounds large shrimp, shelled and deveined; 1 large (about 3 inches) cinnamon stick; 3 or 4 whole cloves; 2 bay leaves; ¼ cup chopped nuts; 1 tablespoon ghee (optional); ¼ cup tomato sauce; 1 cup brown basmati rice; 1 teaspoon salt; ½ cup raisins

Shrimp and Brown Rice Casserole

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
35 min

Appears in

Instant Indian

By Rinku Bhattacharya

Published 2018

About

This is a lovely biryani from North India that I have adapted to a fuss-free wholesome variation done in the Instant Pot®. I am always impressed with how well brown rice works in the Instant Pot®. This biryani cooks up to a nice, light consistency and is perfect with raita or a salad. Leftovers are also great in the lunchbox.

Ingredients

3 tablespoons canola or grapeseed oil
1 large red onion, thinly sliced
1

Asia
India
Main course
Pescatarian
Spicy
Gluten-free

Method

Set the Instant Pot® on Sauté mode and heat the oil. When it is hot, add the onions and cook until they are soft and pale golden.
Add the ginger and garlic and sauté for about 1 minute. Add the garam masala, cayenne pepper powder, bay leaves, cloves, cinnamon stick, and shrimp and mix well.
Stir in the tomato sauce, rice, and