The original recipe I had for Shrimp Biryani called for the shrimp and the rice being cooked in the Instant Pot. You were supposed to use U-10 shrimp which are too pricy for our weeknight meal but apparently able to hold up and not get over cooked during the 3 minute pressurization. So we cooked our smaller shrimp in a frying pan and the rice in the Instant Pot. The rice has lots of different spices including turmeric, which is supposed to be healthy for you, onions, chiles, and tomatoes. John used part of the spices to saute with the shrimp while I put the rest of the spices in the Instant Pot and sauteed them along with onion, garlic, and a super chile before adding the soaked rice and closing up the Pot. After the 3 minutes are up you immediately release the pressure and then let the rice hang out for 5 minutes under a tea towel.

Shrimp biryani, basmati rice and snow peas with zucchini