Step-by-Step Instructions

1. 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 marinate for 10-15 minutes.

2. 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.

3. 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 marinated prawns. Fry the prawns until they turn pink and are cooked through, about 2-3 minutes. Remove the fried prawns from the cooker and set them aside on a plate.

4. 4.Cook Vegetable Base

   In the same pressure cooker with the remaining oil and ghee, add 1-2 bay leaves. Then, add the marinated vegetable mixture. Cook the mixture, stirring occasionally, until the onions are translucent, tomatoes are soft, and oil starts to separate from the mixture, approximately 5-7 minutes.

5. 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 20 minutes. 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.

6. 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 5-7 minutes after the whistle.

7. 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.