Pressure Cooker Shrimp Biryani

Step 1

Place the rice in a bowl and cover with 2 cups water. Let stand for 20 minutes, then drain and rinse.

Step 2

Heat oil in the pot of an electric pressure cooker with the sauté function set on high, until oil is shimmering. Add onion; cook for about 4 minutes, until softened. Stir in Serrano chile, ginger, garlic, salt, chile powder, turmeric, paprika and curry leaves; cook for about 1 minute, until fragrant.

Step 3

Stir in boiling water; using a wooden spoon, stir, scraping up any browned bits on the bottom of the pot. Stir in soaked rice, shrimp and tomatoes (with juice).

Step 4

Secure the lid and cook on high pressure for 3 minutes. Quick-release the pressure, stir lime juice into the rice, then cover the pressure cooker with a kitchen towel and let it sit for 5 minutes.

Step 5

Give rice a stir, then taste and add more salt, if needed. Transfer to a platter, garnish with cilantro and serve with lime wedges on the side.