Prawn Biryani | Prawn Biryani in Pressure Cooker - Step by Step Recipe

Prawn biryani is simple to prepare and makes a quick great lunch when you are dining with friends or alone. This fluffy biryani probably has a vibrant color and has a perfection of restaurant taste when it is little spicy. Light, delicious and little spicy makes you love this. I hope you love digging this recipe. Enjoy!

Recipe after the picture...

Prawn Biryani

Recipe Cuisine: Indian | Recipe Category: Lunch / Biryani Menu

Prep Time: 10 mins | Cooking Time: 30 mins | Serves: 4

Ingredients:

Basmati rice - 1 1/2 cups
Prawn - 250 gms
Onion - 1.5
Tomato - 1, medium
Green chilli - 3
Ginger garlic paste - 1 tblspn
Chilli powder - 3/4 tsp
Garam masala - 1 tsp
Turmeric - 1/2 tsp
Mint leaves - 2 tblspn(7 to 8 leaves)
Coriander leaves - 2 tblspn
Curd - 3 tblspn
Lemon juice - 1 tsp
Water - 2.5 cups
Ghee - 2 tsp
Oil - 3 tblspn

Spices:

Cinnamon - 1
Cloves - 8
Cardamom - 3
Bay leaf - 1

Method:

Soak basmati rice in water for 20 minutes.

Cut the onion into thin slices and tomato into small cubes.

In a pressure cooker, heat oil and melt some ghee. Add in cinnamon, cloves, cardamom and bay leaf and saute for 30 seconds to 1 minute.

Add in green chilli followed by chopped onion. Stir fry the onion till it becomes soft.

Add in mint leaves, coriander leaves and continue stir frying the onion so that the flavour of mint infuse well into the biryani.

Add in tomato and salt to cook the tomatoes fast. Saute till it becomes mushy.

Add in chilli powder, garam masala, turmeric, salt, ginger garlic paste and saute till the raw smell is gone.

Then, add the curd, lemon juice and cook for 2 to 3 minutes. Add the prawn and mix well.

Drain the water from the soaked basmati rice into a cup and add in.

Mix well and add 2.5 cups of water. Cook on medium high for 5 to 10 minutes and turn the flame to high for 2 whistles.

Remove from flame and wait until the pressure subsides. Transfer it to another vessel to avoid burning of rice on the bottom of the cooker.

Delicious prawn biryani is ready to serve.

Pictorial:

Keep all your ingredients ready

Cut the onion into thin slices and tomato into small cubes.

In a pressure cooker, heat oil and melt some ghee.

Add in cinnamon, cloves, cardamom and bay leaf and saute for 30 seconds to 1 minute.

Add in green chilli

Saute for few seconds and add chopped onion. Stir fry the onion till it becomes soft.

Add in mint leaves, coriander leaves

and continue stir frying the onion so that the flavour of mint infuse well into the biryani.

Add in tomato

and salt to cook the tomatoes fast. Saute till it becomes mushy.

Add in ginger garlic paste

Add in chilli powder, garam masala, turmeric, salt and saute till the raw smell is gone.

Then, add the curd and cook for 2 to 3 minutes.

Now add in prawn

Mix well

Squeeze little lemon juice

Drain the water from the soaked basmati rice into a cup and add in.

Mix well and add 2.5 cups of water. Cook on medium high for 5 to 10 minutes and turn the flame to high for 2 whistles.

Remove from flame and wait until the pressure subsides.

Transfer it to another vessel to avoid burning of rice on the bottom of the cooker.

Delicious prawn biryani is ready to serve.

Serve it with raita and any off your favourite side dish!