Chingri Biryani

Shrimp and Brown Rice Casserole

Preparation info
  • Serves

    4 to 6

    • Difficulty


    • Ready in

      35 min

Appears in
Instant Indian: Classic Foods from Every Region of India Made Easy in the Instant Pot

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.


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


  1. 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.
  2. 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.
  3. Stir in the tomato sauce, rice, and