Shrimp Biryani in Instantpot

We are a biryani loving family. Give us biryani with kachumbar or raita and we are a very happy family. Even Lil Miss A loves this spicy aromatic rice preparation. 

I have been using the instant pot for over a year now. Love this gadget.
Its not like I use it everyday. Well, there are a few things that I love cooked in pots over the stovetop or in an oven. But, I must say, this is used atleast 3 times a week in 'merakitchen'.

This shrimp biryani was made in the instant pt (IP) when a friend came over to visit. It was something that I could do with what I had on hand....... yes, busy week had made me skip grocery shopping. One of those times the IP came in very very handy. It was a nice treat as she loved it and the tiffin box I packed for her was relished by her family too. 

Ingredients

1 pound medium uncooked shrimp - devined (its approximately 40 to 45 shrimp)
1/2 cup fried onions - I get these fried onions from the Indian store. But, you can make it at home too
1 cup chopped cilantro
1 cup chopped mint leaves
1/2 cup yougurt
2 teaspoons biryani masala (the link is to masala powder made at 'merakitchen')
2 teaspoon ginger garlic paste
1 tomato - chopped
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 cinnamon
2 bay leaves
1/2 teaspoon black peppercorns
2 green cardamoms
2 cloves
2 tablespoons coconut oil OR Ghee (Clarified Butter)
2 cups Long Grain Basmati Rice - you can use any rice you prefer
2 cups water
salt to taste
Chopped Cilantro for garnish

Method

Wash the rice and soak it in water for atleast 30 minutes. Marinate the shrimps in fried onions, chopped mint, chopped cilantro, ginger garlic paste, biryani masala, turmeric powder, chili powder, yogurt and 1/2 teaspoon salt. Let it sit for 30 minutes too.
Heat the IP in saute mode. Add the ghee/oil. Once it melts, add the cinnamon stick, bay leaves, cardamom, cloves and black peppercorns. Saute for about 15 seconds and then add the shrimps into the oil. Cancel the saute mode. Mix everything well. Now add the rice and and add 2 cups of water. The water will just about cover the shrimp and rice mixture. Add some salt to taste. Cover the IP. Set manual for 7 minutes.
Once done, you can Quick release and open the lid once the floating valve goes down. Biryani is ready. Remove it onto a serving dish and garnish with chopped cilantro and serve with kachumbar.