- Prawn – 1 kg
- Basmati Rice – 2 1/2 glass
- Diluted Coconut milk – 3 glass
- Ghee – tbsp
- Oil – 1 tbsp
- Whole spices (Cinnamon, Clove, Cardamom, Star Anise & Bay leaf)
- Onion – 4 nos thinly sliced
- Tomato – 4 nos
- Chill powder – 2 tsp
- Turmeric powder – 1/2 tsp
- Coriander powder – 2 tsp
- Salt to taste
- Coriander leaves – 1 small bunch
- Mint leaves – 1 small bunch
Red chilli – 3 nos
- Green chilli – 3 nos
- Ginger – large piece
- Garlic – 10 cloves
- A little Water
Add 2 tbsp Ghee & 1 tbsp Oil
Add the Whole spices (Cinnamon, Clove, Cardamom, Star Anise & Bay leaf)
Add the 4 nos of sliced Onion & saute till brown colour
To make Masala paste Grind 3 nos. Red chilli, 3 nos. Green chilli, Large piece of Ginger & 10 cloves of Garlic. While grinding add a little water.
Add the Masala paste & mix well.
Add chopped Tomatoes (4 small size)
Add 2 tsp Chilli powder, 1/2 tsp Turmeric Powder, 2 tsp Coriander Powder, Salt to taste & saute till tomatoes becomes mushy.
Add deveined prawn & gently mix in to the masala
Add the bunch of Coriander leaves, Mint leaves & mix well
Add 3 glass of diluted Coconut milk (for 2&1/2 glass of Rice)
Note: At this point, check for seasoning & add if needed
Add the Soaked Basmati Rice (Rice is being soaking in a water for an hour) & mix gently.
Close the Pressure cooker & keep the flame on medium low. Wait till the steam comes & place the weight. After 10 minutes Turn off the stove.
Your Prawn Biryani is ready serve it with any raita.