Shrimp/Prawn Biryani

It’s another yummy biryani. Very flavorful, delicious and the rice was fluffy. This biryani is made using pressure cooker. This is very easy and quick to make.

This goes well with Chicken/Mutton/Fish/Prawn/Crab/Egg fry, Onion Raita...

Ingredients

Basmati Rice – 2 cups

Shrimp/Prawn – ½ kg

Ginger Garlic – 1 tsp

Chilli Powder – 1 tsp

Chopped Tomato - 1

Coriander Powder – 1 tsp

Biryani Masala – 1 tsp

Fried Onions – 1 cup

Chopped Green Chilli – 2

Crushed Ginger Garlic – 1 tsp

Ghee – 3 tsp

Salt to taste

Oil – 1 cup

Cumin Powder – ½ tsp

Curd – 1 cup

(To Temper)

Bay Leaf – 1

Cinnamon Sticks – 2

Cardamom – 2

Cloves – 4

Chopped Coriander Leaves – few

Chopped Mint Leaves - few

Chopped Curry Leaves – few

Method

In a bowl, add chili powder, coriander powder, ginger garlic paste, salt, cumin powder, 4 tsp of curd, 2 tsp oil, with shrimp/prawn. Then marinate well, let it be for 30 min to 1 hour.

Heat oil in a pan, add the marinated shrimps and fry on a medium flame to get slight golden in color. Do not over fry. Then it will become hard. Then take it out and keep it in a paper towl.

In a pressure cooker, melt ghee. Add the ingredients which are to temper and saute it for few seconds.

Then add fried onions and chopped green chillies, then sauté it for a minute. Now add chopped tomatoes and fry till it becomes mushy.

Then add biryani masala, remaining curd. Then mix it well. Now add fried prawns and mix well. Close the lid.

In a separate kadai, heat a tsp of ghee and add mint leaves with basmati rice and saute it for 2 to 3 minutes.  

Now add sauteed rice and add 3 cups of water and keep cook till 3 whistles comes out.

Once it done, then switch off the flame. Let it be for few minutes.

Garnish with chopped coriander leaves.