Step-by-Step Instructions

1. 1.Prepare Cashew Paste

   Add 5-8 soaked cashews to a blender. Add a little water and grind it into a smooth paste. Set aside.

2. 2.Marinate Prawns

   In a bowl, add 250 grams of prawns. Add 1 teaspoon of chili powder, 1/2 teaspoon of salt, and 1/2 teaspoon of ginger garlic paste. Mix everything well to coat the prawns evenly. Let it marinate for some time.

3. 3.Fry Prawns

   Heat 4 tablespoons of oil in a pressure cooker. Add the marinated prawns into the hot oil and fry them until they turn golden brown and slightly crispy. Remove the fried prawns from the cooker and set aside.

4. 4.Sauté Whole Spices and Onions

   In the same oil remaining in the cooker, add 2 bay leaves, 4-5 cloves, 2 cardamom, jathipathri, 2 maratta moggu, 2 star anise, 1 teaspoon of kalpasi, 1/2 teaspoon of cumin seeds, and 1/2 teaspoon of fennel seeds. Sauté for a few seconds until fragrant. Then, add 2 sliced onions and 2 green chilies. Fry on low flame for 2 minutes until the onions turn translucent and their raw smell disappears.

5. 5.Add Herbs and Tomatoes

   Add a handful of fresh mint leaves and a handful of chopped coriander leaves to the sautéed onions. Mix well. Then, add 2 sliced tomatoes and mix again.

6. 6.Add Powdered Spices and Curd

   Add 1 teaspoon of salt, 1 teaspoon of chili powder, and 3/4 teaspoon of garam masala. Mix thoroughly and cook until the tomatoes soften and the oil starts to separate from the mixture. Add 2 tablespoons of curd and the grounded cashew paste. Mix everything well and fry for 2-3 minutes on low flame until the mixture thickens and blends.

7. 7.Add Water and Rice

   Pour in 2 and 1/2 cups of water and bring the mixture to a boil. Add 1 and 1/2 cups of basmati rice, which has been soaked for 30 minutes. Stir gently to combine the rice with the masala. Adjust salt as per your taste.

8. 8.Final Assembly and Pressure Cook

   Add 1 teaspoon of lemon juice and the previously fried prawns to the rice mixture. Gently mix. Drizzle 1 tablespoon of the prawn fried oil over the top. Close the pressure cooker lid and cook for 7-8 minutes on low flame after the first whistle, or until the rice is perfectly cooked and fluffy.