Prawn Biriyani (Shrimp biriyani)

Just 10 days until Christmas and everyone must be already planning their extravagant Christmas meals! Christmas in India was always about Biriyani and so I wanted to share a couple recipes of biriyani and some side dishes to go with it. This Prawn biriyani is a favorite in our house as I use a special combination of ingredients to achieve that hot and lip-smacking flavor! This is a fail-proof recipe of mine and you’ll find yourself making this time and again as it’s both convenient to make(using a pressure cooker) and has tons of flavor!

Ingredients:

For the prawn marination: 

• Prawns – ½ kg, peeled & deveined 
• Salt – 1 teaspoon 
• Turmeric – ½ teaspoon 
• Red chilli powder – 2 teaspoons 
• Coriander powder – 2 teaspoons 
• Cumin powder – 1 teaspoon 
• Ginger garlic paste – 1 tablespoon 
• Juice of 1 lemon 
• Cooking castor oil or vegetable oil – 1 teaspoon 

For the biriyani masala: 

• Ginger garlic paste – 2 teaspoons 
• Fennel seeds – 1 tablespoon 
• Green chillies – 3 
• Cinnamon stick – 2 inches 
• Cloves – 3 
• Cardamom – 2 
• Curry leaves – 1 sprig 
• Coriander leaves/cilantro – ½ cup, chopped 

For the biriyani:

• Coconut oil – 4 tablespoons 
• Bay leaf – 1
• Onions – 3 medium, thinly sliced 
• Tomatoes – 2 large, finely chopped 
• Mint leaves – 1 cup, finely chopped
• Coriander leaves – 1 cup, finely chopped
• Green chilli – 1 large
• Turmeric – 1 teaspoon  
• Basmati rice – 2 cups 
• Water – 1 cup
• Coconut milk – 2 cups 
• Salt to taste 

Instructions:

1. Marinate the prawns for about 15-20 minutes in the ingredients mentioned. Wash and soak 2 cups of basmati rice in enough water for about 30 minutes. 
2. In a large pressure cooker (5 litres), heat 4 tablespoons coconut oil and saute the prawns for about 3 minutes until half cooked. Transfer to a plate and keep aside. Use the same oil to saute the onions and bay leaf until caramelized and brown as it gives good flavor. While sauteing the onions, cover with a lid and stir every so often. Covering them while cooking creates moisture and caramelizes the onions well. This will take approx. 5 minutes. 
3. Add in the tomatoes along with the green chilli, mint leaves and cilantro. Saute well until well combined and mushy. Cover and let it cook for 2 minutes until it forms a curry.
4. In a blender, add in the ingredients required for the biriyani masala, pour ½ cup water and puree until smooth. 
5. Add this paste to the pressure cooker and let it cook till the raw smells goes away. Add turmeric, 2 teaspoons salt and the sauteed prawns. Combine everything well. 
6. Drain the soaked rice and add it to the pressure cooker. Pour in 1 cup of water and 2 cups of creamy coconut milk. Check for seasoning and add enough salt. 
7. Close and secure the lid of the pressure cooker and let it cook for just 1 whistle. Turn off the stove and take it off the heat. Let the pressure release naturally and then open the lid. Your delicious prawn biriyani is ready! Serve hot with raita !