Prawn Biriyani(Pressure Cooker Method)

prawbPic Courtesy:Self

Ingredients 

  1. Prawns – 20
  2. Turmeric powder – 1/4 tsp
  3. Chilly powder – 1/2 tsp
  4. Pepper powder – 1/4 tsp
  5. Salt – To taste
  6. Lemon juice – 1/2 tsp

Marinate prawns with the ingredients for 15 minutes. Shallow fry in oil for 2 minutes on each side or until prawns are half-done.

Other ingredients

  • Basmati rice – 1.5 cups
  • Oil – 1 tbsp
  • Whole spices – Cardamom – 2, whole pepper corns – 4, cinnamon stick – 1/2 inch, cloves – 5
  • Cashews – 2 tbsp
  • Onion – 1/2 medium, thinly sliced and halved
  • Ginger-garlic paste – 1.5 tsp
  • Green chilly – 1, slit
  • Turmeric powder – 2 pinch
  • Chilly powder – 1/4 tsp
  • Coriander powder – 1/2 tsp
  • Garam masala – 1/4 – 1/2 tsp
  • Mint leaves –  1/2 cup, chopped (Set aside 2 tbsp to garnish)
  • Cilantro – 2 – 3 tbsp, chopped
  • Hot water – 2 cups
  • Medium-thick coconut milk – 1/2 cup
  • Salt  To taste

 

Method

  1. Soak basmati rice for half an hour  in enough water. Drain and set aside.
  2. Heat oil in a pressure cooker. Add whole spices and stir until fragrant. Add cashews and stir until golden.
  3. Add sliced onion, ginger-garlic paste and slit green chilly. Saute until onion turns transparent and raw smell of ginger-garlic paste leaves. Add spice powders. Saute until their raw smell leaves.
  4. Add chopped mint leaves and cilantro. Saute for a minute.
  5. Add drained basmati rice. Mix well and stir everything for a minute.
  6. Add hot water and coconut milk. Mix well. Adjust salt.
  7. Add in the half-cooked prawns. Mix gently. Close the pressure-cooker with its lid. Cook at medium heat until steam starts coming out.
  8. Place the weight on top and bring down the heat to medium-low. Cook for 5 minutes. Switch off. Open the pressure-cooker when pressure releases or after  15 minutes.
  9. Biriyani will be perfectly done. Fluff rice with a fork, mix everything carefully and transfer to a serving bowl. Garnish with chopped mint and cilantro.

Notes:

Coconut milk imparts a nice flavor to this biriyani.Instead of using hot water you can completely replace water by coconut milk(thin).

Thanks And Regards

Anitha Varghese

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Posted on August 9, 2015, in Non Veg Recipes, Rice Varieties and tagged , , , , , , . Bookmark the permalink. Leave a comment.

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