This recipe started out as a one-pot, Instant Pot dish. But the shrimp just cannot stand being hammered in the Instant Pot for even a short amount of time. So John cooks the shrimp on their own after a short marination in a little of the biryani spices. (Ginger, garlic, turmeric, chili powder, paprika, add salt when ready to sauté the shrimp) He does not start cooking the shrimp until the rice is done.
I sauté onion, garlic, ginger, and a Serrano chile in the Instant Pot. Then I add the rest of the spices and give that a stir. This is followed by boiling water, a can of tomatoes, and curry leaves if you can find them. (I used basil.) Three minutes on high pressure, an immediate cool down, and a five minute rest under a tea towel and you are done.
I plated up our shrimp on top of the rice and added a crunchy cabbage and kale salad. We made two cups of raw rice which makes a lot of rice! Later this week I will use it with Afghani dal and then again as a side with fish shawarma.
WW blue points – 3 (1 tsp. oil, 1/2 cup cooked rice)