Direction

1. Rinse the 2 cups basmati rice 3-4 times or until the water runs clear. Cover the rice with water and soak for 15 minutes; drain and set aside.
2. Set the instant pot on the sauté function. Add the 2 tablespoons unsalted butter and let it melt. Add the 1 teaspoon whole cumin seeds, 2 dried bay leaves, 1 black cardamom pod, 2 green cardamom pods, 2 cloves, 1 cinnamon stick, 1 star anise, and 1 teaspoon whole black peppercorns. Allow to sauté for 1-2 minutes or until fragrant.
3. Stir in the 1 large white onion sliced and sauté for and additional 4 minutes or until softened.
4. Stir in the grated or minced 1 tablespoon ginger and grated or minced 2 cloves fresh garlicand sauté until fragrant. Next, add the 1 large tomato chopped, 1 teaspoon coarse sea salt, 1 tablespoon chili powder, 1/4 teaspoon turmeric powder, 1 teaspoon garam masala, ¼ cup plain Greek yogurt, chopped 1/3 cup fresh mint leaves, chopped 1/3 cup fresh cilantro, 1 pound large frozen shrimp and 2 cups low-sodium seafood broth.
5. Cover with the lid and lock it into place, shutting the vent. Switch from sauté to manual low pressure for 6 minutes.
6. Use the quick-release pressure function.
7. Open the lid and fluff the biryani, removing the cinnamon stick and star anise, then serve immediately with fresh lime wedges.