Instant Pot Shrimp biriyani (Iraal biriyani in IP)

I learnt this recipe from my friend during the vacation last year. It's very easy and also simple method but the taste is really good that makes me to cook the biriyani often.

Cooking time: 15 mins

Serving: 4

Ingredients:

Shrimp - 150 gms (22 count)
Basmati rice - 2 cups (1 cup-160 ml)
Onion - 1 (big, thinly sliced)
Tomato - 2 (medium,thinly sliced)
Green chilli - 10
Mint leaves - 1/2cup (chopped)
Coriander leaves - 1/4 cup (chopped)
Ginger garlic paste - 1 tbsn
Coriander powder- 2 tspn
Red chilli powder - 1 tspn
Garam masala - 1/2 tspn
Turmeric - 1/4 tspn
Cinnamon - 1 inch
Cloves - 2
Cardamom - 2
Star anise / annasi poo - 1
Kapok buds / Marathi moggu - 1
Bayleaf - 1
Lemon juice - 1 tspn
Oil - 3tbsn
Ghee - 1 tbsn
Salt to taste

Method:

1. Grab all the ingredients. Soak the basmati rice for 1/2 an hour.

2. Switch on the IP. Add oil and ghee. Add cinnamon, bayleaf, cloves, cardamom, staranise and kapok buds.

3. Add onions, green chillies and saute till it becomes light golden brown.

4. Add tomatoes and saute till it becomes mushy.

5. Add ginger garlic paste and saute till the raw smell goes.

6. Add coriander powder, red chilli powder, turmeric, garam masala, salt and saute for a minute.

7. Add shrimp, mint leaves and saute for about 2 mins.

8. Add 3 cups of water.

9. Once the bubble starts coming add the rice.

10. Close the lid. Press the manual for 5 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.

11. Open the lid. Add lemon juice and coriander leaves. Mix gently.

12. Hot n yummy shrimp biriyani is ready.

Notes:

Measure 1 cup of shrimp in the same cup in which the rice is measured. I took two cups of rice. So one cup of shrimp will be enough for the above measurements.
Use the measuring spoons to get the exact taste of mine.
My green chillies were smaller. If you have bigger n spicy ones reduce the quantity to 8.