Wash and soak rice for about 15 minutes
Heat coconut oil in the instant pot on saute mode or stove top. Add curry leaves, bay leaf onion and saute at least 5- 8 minutes till onions are caramelized and soft.
Add ginger garlic paste, green chilli, tomatoes, biryani masala, chili powder and saute another 5-7 minutes till oil floats on top
Add cleaned shrimp, salt and saute about 3-5 minutes till shrimp is half cooked. If using the stove top method, transfer the shrimp mixture to the instant pot and follow rest of the recipe
Add liquids to the shrimp mixture. Add rice, extra salt if needed ( mixture should taste salty) chopped herbs and ghee. Stir nicely and close the instant pot. Set it to rice mode which should be about 16- 20 minutes depending on your instant pot. Let it cook and let the steam auto release.