Lazy Prawns Biryani
Recipe Summary
- This recipe demonstrates how to prepare a quick and easy prawns biryani in a pressure cooker. With minimal effort and simple steps, you can enjoy a flavorful biryani that's ready in about 20-30 minutes, perfect for a quick and satisfying meal.
All Ingredients - For Marinating Prawns
- Prawns (cleaned and deveined) 250 g
- Salt 1/2 tsp
- Turmeric Powder 1/4 tsp
- Chilli Powder 1/2 tsp
All Ingredients - For Marinating Vegetables
- Onions (sliced) 1 large
- Tomatoes (sliced) 1 large
- Ginger-Garlic Paste 1 tbsp
- Coriander Leaves (chopped) 1/4 cup
- Mint Leaves (chopped) 1/4 cup
- Green Chillies 2 (whole)
- Garam Masala 1 tsp
- Salt 1 tsp
- Chilli Powder 1 tbsp
- Curd/Yogurt 2 tbsp
All Ingredients - For Biryani Assembly
- Ghee 2 tbsp
- Oil 1 tbsp
- Bay Leaf 1-2
- Basmati Rice 1 cup (soaked for 20 mins)
- Water 2 cups
- Lemon Juice 1 tsp
- Coriander Leaves (for garnish) small amount
Tools You'll Need
- Pressure cooker
- Bowl
- Spatula
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Marinate Prawns
In a bowl, add the cleaned prawns. Season with 1/2 tsp salt, 1/4 tsp turmeric powder, and 1/2 tsp chilli powder. Mix well to coat the prawns evenly. Cover the bowl and set aside to for .
Step 2: Prepare Vegetable Mixture
In another bowl, combine the sliced onions, sliced tomatoes, 1 tbsp ginger-garlic paste, 1/4 cup chopped coriander leaves, 1/4 cup chopped mint leaves, 2 whole green chillies, 1 tsp garam masala, 1 tsp salt, 1 tbsp chilli powder, and 2 tbsp curd/yogurt. Mix all ingredients thoroughly until well combined. Cover and set aside.
Step 3: Fry Prawns
Place a pressure cooker on the stove over medium heat. Add 2 tbsp ghee and 1 tbsp oil. Once hot, add the prawns. Fry the prawns until they turn pink and are cooked through, about . Remove the fried prawns from the cooker and set them aside on a plate.
Step 4: Cook Vegetable Base
In the same pressure cooker with the remaining oil and ghee, add 1-2 bay leaves. Then, add the vegetable mixture. Cook the mixture, stirring occasionally, until the onions are translucent, tomatoes are soft, and oil starts to separate from the mixture, approximately .
Step 5: Add Rice and Water
Pour in 2 cups of water into the cooker. Add the 1 cup of basmati rice that has been soaked for . Stir gently. Add 1 tsp lemon juice and 1 spoon of ghee. Finally, add the previously fried prawns on top, followed by a sprinkle of chopped coriander leaves.
Step 6: Pressure Cook Biryani
Close the pressure cooker lid. Cook on high heat until one whistle. Once the whistle blows, turn off the heat and let the pressure release naturally. This usually takes about after the whistle.
Step 7: Serve
Once the pressure is released, open the cooker lid. Gently fluff the biryani with a spatula. Serve hot with raita or your favorite side dish.
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