Ingredients
2 cups long grain basmati rice
2 cups water for soaking the rice
1 tablespoon ghee
1 teaspoon cumin seeds
8-10 black peppercorn
2 bay leaves
1 large onion thinly sliced
1/2 tablespoon ginger grated
1/2 tablespoon garlic grated
1 tomato diced
1 russet potato cubed
1/2 teaspoon turmeric
1-2 teaspoon mild red chili powder I used Kashmiri chili powder
1 teaspoon garam masala
2 teaspoon kosher salt
1 pound extra large Shrimp 20 (frozen, no need to thaw)
2 cups water for cooking
1/2 cup cilantro for garnish
Directions
Step 1
Rinse and soak the rice in water for 20 mins. Drain the rice after 20 mins.
Step 2
Turn the Instant Pot to Sauté(More) mode. Once the hot sign displays, add ghee. Add cumin seeds, peppercorn and bay leaves. Sauté for 30 seconds.
Step 3
Add onions and mix well. Cook covered with a glass lid on for 3-4 mins, until the onions are translucent and light golden in color.
Step 4
Add ginger, garlic, tomatoes, potatoes, turmeric, red chili powder, garam masala and salt. Mix well.
Step 5
Add shrimp, rice and water. Mix well, making sure all the rice is under the liquids.
Step 6
Close Instant Pot lid with the pressure valve to sealing. Cook on Manual(low pressure) for 4 mins followed by 3 minute natural pressure release.
Step 7
Garnish with fresh cilantro. Serve hot with raita and lime wedges.
