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!
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
- 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.
- 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.
- 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.
- In a blender, add in the ingredients required for the biriyani masala, pour ½ cup water and puree until smooth.
- 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.
- 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.
- 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 !