Prawn biryani, Pressure cooker Prawn biryani recipe

Pressure cooker prawn biryani is a very aromatic, flavorful and mouthwatering one pot dish prepared with few basic ingredients in a very simple and easy method. This biryani involves grinding of a paste using mint, cilantro and green chilli to enhance the taste of this biryani. As it is thanksgiving day tomorrow in US, I thought to post this special recipe to make the occasion more special. I usually don’t feel comfortable making biryani in pressure cooker for no reason, but prepared this biryani after years in pressure cooker as I wanted to post a different yet easy recipe. For the below recipe i used frozen shrimp/ prawn that i bought from costco, but you can use fresh prawns or even big sized shrimp for making the biryani. So lets get to the making!

[sam id=”1″ codes=”true”]

Ingredients

Prawn – ½ cup
Rice – 1 cup
Onion – 1
Tomato – 1
Red chilli powder – 1 tsp
Coriander powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Curd – 2 tsp
Oil – 1 tbsp

Ingredients for grinding

Mint- ¼ cup
Cilantro – ¼ cup
Green chilli – 1

Whole spices

Bay leaf – 1
Star anise – 1
Clove – 2
Cinnamon stick – ½
Cardamom – 1
Fennel seeds – ¼ tsp

[sam id=”2″ codes=”true”]

How to make Pressure cooker Prawn biryani with step by step images

Wash and soak rice in water for 20 minutes. Slice onions thin, chop tomatoes, mint and cilantro and set aside.
Clean and devein prawns and keep it aside.
In a blender add mint, cilantro and green chilli. Grind it into paste without adding water. (It is completely fine if it is little coarse).
Heat oil in a pressure cooker add whole spices when aromatic add sliced onions and saute well. Now add ginger garlic paste to it and saute until the raw smell goes.
Now add the ground paste and saute well.
Now add chopped tomatoes to it along with chilli powder, coriander powder, garam masala powder and salt. Saute well and let the tomatoes cook.
When the tomatoes look cooked and mushy add prawn. Mix well and add curd. Give it a good stir.
When everything looks combined add soaked rice and water. (I used 1¼ cup water for 1 cup rice). When the mixture starts to boil put the lid and pressure cook for 3 whistles.
After 3 whistles put off the flame and allow the pressure to subside. Then allow the biryani to rest for 5 more minutes then use a spatula from the sides to take the rice. Serve it hot with onion raita!