- Prawns – 20
- Turmeric powder – 1/4 tsp
- Chilly powder – 1/2 tsp
- Pepper powder – 1/4 tsp
- Salt – To taste
- 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.
- 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
- Soak basmati rice for half an hour in enough water. Drain and set aside.
- Heat oil in a pressure cooker. Add whole spices and stir until fragrant. Add cashews and stir until golden.
- 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.
- Add chopped mint leaves and cilantro. Saute for a minute.
- Add drained basmati rice. Mix well and stir everything for a minute.
- Add hot water and coconut milk. Mix well. Adjust salt.
- Add in the half-cooked prawns. Mix gently. Close the pressure-cooker with its lid. Cook at medium heat until steam starts coming out.
- 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.
- 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.
Coconut milk imparts a nice flavor to this biriyani.Instead of using hot water you can completely replace water by coconut milk(thin).
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