Instant Pot Shrimp Biryani

Use the biggest shrimp you can afford so they won’t overcook in the amount of time it takes to cook the rice. If you can't find Kashmiri chile powder, substitute three parts sweet paprika and one part cayenne.

2 c basmati rice
2 tsp oil
1 onion, chopped
1 serrano chile, minced
2 Tbsp minced fresh ginger
1 Tbsp minced garlic
2 tsp kosher salt
1 tsp Kashmiri chile powder
1 tsp ground turmeric
1 tsp smoked paprika
10 fresh curry leaves, torn into pieces
1 1/2 c boiling water
2 lb jumbo shrimp (16-20 or fewer per pound), peeled and deveined
15-ounce can diced tomatoes with juice
2 tsp freshly squeezed lime juice, plus wedges for serving
1/2 cup chopped fresh cilantro

Heat oil in instant pot on sauté (high) until shimmering. Add onion; cook for 4 minutes or until softened. Stir in serrano chile, ginger, garlic, salt, chile powder, turmeric, paprika and curry leaves. Cook 1 minute or until fragrant.

Stir in boiling water. Scrape up browned bits on bottom of pot. Stir in rice, shrimp and tomatoes. Secure the lid and cook on high pressure for 3 minutes. 

Quick release pressure, stir in lime juice, and cover with a kitchen towel. Let stand 5 minutes.

Stir in cilantro, then taste and add more salt as needed. Serve with lime wedges.