Happy's Cook

Thursday, February 04, 2021

Prawn Biryani Recipe | Pressure Cooker Prawn Biryani | Shrimp Biryani

I make pressure cooker biryani very often and in my opinion, it is one of the easy to make one pot dish. Though I have already shared layered prawn biryani,  and prawn fried rice, I always wanted to share this easy one pot biryani recipe here. In this recipe, I have used coconut milk since it goes very well with the prawn and it makes the biryani rich. However, you can always replace it with water if you don't prefer coconut milk.
Ingredients:
Prawns - 500 gms  
Basmathi Rice - 2 cups 
Thick Coconut Milk - 1 cup 
Hot Water - approximately 1.5 cups(check notes) 
Big Onion - 2 
Tomato(small) - 2 
Green Chilli - 4 
Ginger Garlic Paste - 1.5 tsp 
Mint Leaves - 1/2 Cup(finely chopped) 
Coriander leaves - 1/2 Cup(finely chopped) 
Curd - 2 tblsp 
Turmeric Powder - 1/4 tsp 
Coriander Powder - 1 tsp 
Chilli Powder - 1 tsp 
Salt - as required
To Temper: 
Coconut Oil - 2 tblsp 
Ghee - 2 tblsp 
Fennel Seeds - 1/2 tsp 
Bay Leaf - 2 
Star Anise - 2 
Cloves - 4 
Cinnamon Stick - 1 inch piece 
Cardamom - 4
Method:
1. Chop the onions lengthwise and slit the green chillies. Roughly chop the tomatoes. Chop the coriander leaves and mint leaves finely. Clean and devein the prawns. Mix with turmeric powder and salt. Allow it to marinate for 20 mins. Wash and soak the basmati rice for 30 mins.
 2. In a wide pressure cooker, heat the ghee and coconut oil. Now, temper with the items under 'To Temper". Make sure not to burn the ingredients. Then add the sliced onions and little salt. Cook until the onions turn transparent. Now add the ginger-garlic paste and slitted green chillies. Saute it for a few mins.
3. Add the chopped tomato, coriander leaves and mint leaves. Mix it all together and cook until the tomato turns mushy. Add the curd, chilli powder and coriander powder. Saute it in low flame.
4. Add the required salt for the masala and along with this add the marinated prawns. Cook for 2 to 3 mins.
5. For 2 cups of rice to cook, we need 3 cups of liquid (1:1.5 ratio). The onion and prawn masala will have approximately 1/2 cup liquid content. So I added 1 cup thick Coconut Milk and 1.5 cups of hot water. So based on the water content in your prepared masala, adjust the water. Bring everything to a boil and add the soaked basmathi rice.
6. Mix it all together and adjust the salt at this stage. You can add a tsp of ghee and some more chopped coriander, mint leaves before closing the pressure cooker. Pressure cook it for 2 whistles and switch off the flame. Allow the pressure to release naturally. Open the cooker and fluff the rice with a fork without mashing the rice.
Serve the yummy biryani with raita and egg.
Points to remember:
  • Once the pressure releases, immediately fluff the rice carefully and transfer it to another vessel. If you leave it in the pressure cooker, the rice will stick to each other and become like a cake.
  • The rice to water ratio varies depending on the type of basmathi rice used. I use Daawat Select Basmathi rice. I soak it for 30 minutes and use 1 cup rice :1.5 cups water ratio to get fluffy grains. However, some rice may need up to 2 cups of water. Always include the liquid content in the masala while deciding on the amount of water to be added. If not, you will end up adding more water and the rice will be mushy.
  • Don't rush through the process of sauteing the onion and  tomato masala. Always saute it in low flame for a longer period of time and this infuses delicious aroma to the biryani.
  • I never add garam masala to my biryani and I prefer whole spices instead of that. You can add 1/2 tsp garam masala if you like it.
Warm Regards,
Happy's Cook - Divya

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