Pressure Cooker Prawn Biryani

Step 1: Marinate Prawns

In a bowl, combine 500g prawns with 1.5 tbsp red chilli paste, 1 tsp turmeric powder, and 0.5 tsp salt. Mix thoroughly to coat the prawns evenly and set aside to marinate for at least 15 minutes.

Step 2: Fry Prawns

Heat 1 tbsp ghee and 3 tbsp cooking oil in a pressure cooker over medium heat. Once hot, add the marinated prawns and fry for 2-3 minutes until they turn light orange and are partially cooked. Do not overcook.

Step 3: Remove Prawns

Using a slotted spoon, carefully remove the fried prawns from the cooker and transfer them to a separate bowl. Set aside.

Step 4: Sauté Aromatics

In the same cooker with the remaining oil, add 1 bay leaf, 1 star anise, 2-3 green cardamom pods, 4-5 cloves, and a 1-inch cinnamon stick. Sauté for 30 seconds until the spices become fragrant. Then, add 1 tbsp ginger garlic paste and sauté for 1 minute until its raw smell disappears.

Step 5: Add Onions and Tomatoes

Add 2 medium sliced onions to the cooker and sauté until they turn translucent and light golden brown, which should take about 3-4 minutes. Next, add 2 medium chopped tomatoes and cook for 2-3 minutes until they soften and break down.

Step 6: Add Green Chilies and Coriander

Stir in 3-4 slit green chilies and 0.25 cup chopped fresh coriander leaves. Mix well to combine with the sautéed vegetables.

Step 7: Add Powdered Spices and Coconut Paste

Add 0.5 tsp turmeric powder, 1 tsp red chilli powder, 1 tbsp coriander powder, 1 tsp garam masala, and salt to taste. Mix all the spices thoroughly. Then, add 2 tbsp coconut paste (or yogurt) and cook for 2-3 minutes, stirring continuously, until the mixture thickens and the oil starts to separate from the masala.

Step 8: Add Water and Rice

Pour 2 cups of water into the cooker and bring it to a rolling boil. Carefully add 2 cups of washed and soaked basmati rice. Gently stir the rice to ensure it is evenly distributed in the spiced water.

Step 9: Pressure Cook Biryani

Arrange the previously fried prawns on top of the rice layer. Close the pressure cooker lid and cook on medium heat for 2 whistles. This typically takes about 8-10 minutes.

Step 10: Rest and Fluff

Once the pressure has naturally released from the cooker, open the lid. Gently fluff the Prawn Biryani with a fork to separate the rice grains and evenly distribute the prawns and masala.

Step 11: Serve

Serve the hot and fragrant Prawn Biryani immediately. It pairs wonderfully with raita, fried snacks, or a simple salad.

• Soaking basmati rice for at least 30 minutes helps in achieving long, separate grains.

• Adjust the spice levels (chilli paste, green chilies, chilli powder) according to your preference.

• For best results, let the biryani rest for 10-15 minutes after cooking before opening the lid.

• Substitute prawns with chicken or mutton for a different meat biryani.

• Add a few drops of kewra water or rose water for an enhanced aroma.

• Include mint leaves along with coriander for a fresher flavor.