Ingredients Required:
Oil, 3 tablespoons
Whole Garam Masala, (skippable)
1 or 2 each of:
Bayleaf
Star anise
Cinnamon bark
Mace
Red chili powder, 2 (reduce or skip if you dont eat spicy)
Garam masala powder,1 tbsp
Coriander powder,2 tbsp
Tomatoes, 1 diced to small
Onion, half, sliced
Ginger garlic paste, 3 tbsp
Turmeric, 1 teaspoon
Rice,2 cups Basmati, soaked in water for 30 mins
Shrimp,1 Lb, peeled, deveined, tail off.
Mint leaves, half a bunch
Cilantro leaves, half a bunch (garnish)
Steps:
1. Take shrimp in a bowl, add ginger garlic paste, red chili powder and mix well. Set aside.
2.Set Instant Pot to ‘Saute’, and add oil.
3.Add shrimp and saute well till all the moisture is gone.
4. Push shrimp to the side, add garam masala and saute for a minute.
5.Add onions and salt and saute for a few minutes.
6.Add ginger garlic paste and saute for a minute.
7.Add tomatoes, coriander powder, garam masala powder,mint leaves and saute for a few minutes.
8.Add 2 cups of water. Deglaze the bottom well.
9.Add rice, cilantro leaves and level
10.Set Instant Pot to Pressure cook. Set time to 6 minutes. Set pressure level to ‘Low Pressure’.
11. Let the pressure release naturally.Only open after safety valve is down.
12. Serve hot alongside raita and chopped onions.
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The Instant Pot Model(7-1 6Qt) that I use: https://amzn.to/2qCixpS
The Instant Pot Mitts that I recommend http://amzn.to/2DAQUC3
The Instant Pot Glass Lid(7-1 6Qt) that I recommend: https://amzn.to/2T3ZJN6
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