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Honey Sesame Chicken
Shrimp Curry and Rice
| By : |
| Prep Time | 5 minutes |
| Cook Time | 17 minutes |
| Servings |
2 servings
|
Ingredients
- 15 to 20 Shrimp deveined
- 1/2 tsp chili powder
- 1/8 tsp turmeric powder
- 1/4 tsp garam masala
- 1/2 tsp salt
For making Shrimp Curry
- 1 tbsp oil
- 2 dried bay leaves
- 3/4 tsp cumin seeds
- 2 onion chopped
- 1/4 tsp salt
- 1 tsp ginger-ginger paste
- 2 tomatoes chopped
- 3/4 to 1 tsp chili powder based on your spice level
- 1/8 tsp turmeric powder
- 1/4 tsp garam masala
- 2 tsp coriander powder
- 1/4 tsp salt
- 2 handfuls cilantro chopped
- 3/4 cup Water
For Cooking Basmati Rice
- 1 cup Basmati rice rinsed
- 3/4 cup mixed veggies cut very small
- 1/2 tsp salt
- 1/4 tsp garam masala
- 1/8 tsp turmeric powder
- 1 and 1/4 cups Water
- 1 tsp ghee
Ingredients
For making Shrimp Curry
For Cooking Basmati Rice
|
Instructions
- Into a bowl, add all the above mentioned ingredients to marinate the shrimp and let marinate for 5 minutes.
- Turn on the IP.
- Click Saute- Normal Temperature.
- Let the display change to HOT.
- Add oil, dried bay leaves, cumin seeds saute for a few seconds.
- Add onion, season with ¼ tsp salt. Cook for a minute.
- Add ginger-garlic paste, saute for 2 minutes.
- Add tomatoes, saute for a minute.
- Add marinated shrimp, chili powder, turmeric powder, garam masala, coriander powder and salt to taste. Combine well.
- Add cilantro and water. Combine well.
- Place the trivet over the shrimp.
- In a medium sized heat resistant glass or stainless steel bowl, combine all the ingredients for making rice. I didn't soak the rice.
- Place the rice/water bowl on the trivet.
- Close the pot with its lid.
- Turn the vent to sealing position.
- Cancel Saute mode.
- Click on Manual- high pressure. Click Adjust- set time to 7 minutes.
- After the pressure cooking has completed. Let steam release naturally for 10 minutes.
- After 10 minutes, do a quick steam release.
- Open up the lid, aren't you guys excited???
- You will get to see the perfectly cooked basmati rice.
- Take the rice bowl and trivet out of the pot.
- To thicken the Shrimp curry, click on saute mode and cook for 5 minutes till the gravy thickens.
- Serve the shrimp curry and rice on a plate, enjoy!
Recipe Notes
Adding mixed veggies and spices to the rice are just optional, you could just make plain rice.
1 cup basmati rice serves 2 people.
Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She creates simple recipes and makes cooking look effortless. She has over 100K followers on Facebook. She also posts several videos a month with her creations. She believes: “You don’t have to be an expert to cook delicious food. Do it with all your heart, sprinkle some love and share with a smile on your face.”
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I would wait till the last step to put the shrimp in. It was way overcooked, but other than that we enjoyed it. Rice came pur great
Directions for cooking are confusing. Curry ended up like soup due to pressure cooking as directed. I recommend only saute setting for the curry/shrimp.
I am wondering what size of IP she is using. Mine is only 3qt. Not sure be able to add in a trivet and then rice
Well for one, why does the recipe say “add all above mentioned ingredients to marinate the shrimp for 5 min” and then have us add the ingredients separately later? That sort of crap is why i hate cooking. Be clear for God’s sake! I just jumbled everything together bc it was too late to do anything else.
Made this recipe, and it taste good. The only problem is the shrimp way overcooked if you follow the step. I would suggest to add the shrimps last when you are thickening the sauce. Shrimps dont take long to cook.
Aside from the confusing recipe, I used octopus, squid, shrimp and mussels (mixed seafood bag from the store), reduced the pressure cook time to 4 min (as others noted that the shrimp can’t survive the long cook time) and made the rice on the stove (did not have a bowl to go on the trivet).
Turned out really good, definitely a keeper!
The shrimp is amazing and comes out very tender. The rice is always undercooked and watery.