Prawn Biryani

Ingredients

• 2 cups Basmati Rice (washed and soaked for 30 minutes)
• 1 kg Medium Prawns (cleaned, deveined, washed)
• 1 tsp Turmeric Powder (used for washing and marinating prawns)
• 2 tsp Salt (divided between marination and cooking)
• 3 tsp Chili Powder (for marinating prawns)
• 12 Garlic Cloves (peeled)
• 2 inches Ginger (peeled and cut into pieces)
• 10 small Shallots (peeled)
• 1 tbsp Freshly Grated Coconut (for masala paste)
• 4 Green Chilies (large, roughly broken)
• 5 Red Chilies (whole)
• a few Mint Leaves (fresh)
• a few Coriander Leaves (fresh)
• 3 tbsp Ghee (unsalted)
• 1 tbsp Vegetable Oil (neutral oil)
• 1 set Whole Spices Mix (1 cinnamon stick, 4 cardamom pods, 4 cloves, 1 bay leaf, 1 star anise)
• 4 medium Onions (thinly sliced)
• 3 medium Tomatoes (finely chopped)
• 2 cups Coconut Milk (diluted) (made from 1 cup grated coconut + water, strained; diluted to 2 cups)
• 2 tsp Coriander Powder (added during cooking)

Instructions

1. Wash and Soak Rice

   Rinse 2 cups basmati rice under running water until water runs clear. Soak in enough water for 30 minutes.

   Time: PT5M

2. Clean and Marinate Prawns

   Wash prawns, then coat with 1 tsp salt, 1 tsp turmeric powder, and 3 tsp chili powder. Mix well and let sit while you prepare the masala.

   Time: PT10M

3. Prepare Masala Paste

   In a blender, combine 12 garlic cloves, 2 inches ginger, 10 small shallots, 1 tbsp freshly grated coconut, 4 large green chilies (roughly broken), 5 red chilies, a few mint leaves, and a few coriander leaves. Grind without water, then add a splash of water and blend to a smooth paste.

   Time: PT8M

4. Make Coconut Milk

   Grind 1 cup freshly grated coconut with 1 cup water, strain through cheesecloth to obtain thick coconut milk. Dilute with additional water to make 2 cups total liquid.

   Time: PT6M

5. Slice Onions

   Thinly slice 4 medium onions.

   Time: PT5M

6. Sauté Onions

   Heat 3 tbsp ghee and 1 tbsp oil in the pressure cooker (or deep pan). Add whole spices (cinnamon, cardamom, cloves, bay leaf, star anise) and sauté for 1 minute. Add sliced onions and fry until golden brown, about 10 minutes.

   Time: PT10M

7. Cook Masala Paste

   Add the prepared masala paste (about 2 tbsp) to the onions. Reduce flame to medium and cook for 2 minutes until raw smell disappears.

   Time: PT2M

8. Add Tomatoes and Spices

   Stir in 3 finely chopped tomatoes, 1 tsp salt, and 2 tsp coriander powder. Cook until tomatoes become mushy, about 3 minutes.

   Time: PT3M

9. Add Fresh Herbs

   Add a handful of whole mint leaves and coriander leaves (no need to chop).

   Time: PT1M

10. Cook Marinated Prawns

    Add the marinated prawns to the pot, mix gently, and cook on low flame for 3 minutes.

    Time: PT3M

11. Add Coconut Milk

    Pour in 2 cups diluted coconut milk (about 500 ml) and stir.

    Time: PT1M

12. Add Soaked Rice

    Drain the soaked rice and add it to the pot. Gently fold the rice with the prawns and sauce, being careful not to break the grains.

    Time: PT2M

13. Pressure Cook Biryani

    Close the pressure cooker with its lid and weight. Cook on medium‑low flame for 8 minutes. Do not wait for a whistle; the steam will escape gradually.

    Time: PT8M

14. Natural Pressure Release & Rest

    Turn off the heat and allow the pressure to release naturally (about 10 minutes). Once the pressure is fully released, open the lid, fluff the biryani gently, and let it rest for 5 minutes before serving.

    Time: PT15M

15. Serve

    Transfer the biryani to a serving dish, garnish with extra fried onions if desired, and serve hot with raita.

    Time: PT5M

Nutrition Facts

Calories

1000

Protein

55 g

Carbohydrates

170 g

Fat

27 g

Fiber

5 g

Ingredient Substitutions

• Instead of Basmati Rice: Jasmine Rice
• Instead of Medium Prawns: Shrimp
• Instead of Turmeric Powder: Turmeric paste
• Instead of Salt: Sea salt
• Instead of Chili Powder: Paprika
• Instead of Garlic Cloves: Garlic paste
• Instead of Ginger: Ground ginger
• Instead of Shallots: Red onion
• Instead of Freshly Grated Coconut: Desiccated coconut
• Instead of Green Chilies: Jalapeno
• Instead of Red Chilies: Dried red chili flakes
• Instead of Mint Leaves: Basil
• Instead of Coriander Leaves: Cilantro
• Instead of Ghee: Butter, Oil
• Instead of Vegetable Oil: Canola oil
• Instead of Whole Spices Mix: Biryani masala
• Instead of Onions: Shallots
• Instead of Tomatoes: Canned tomatoes
• Instead of Coconut Milk (diluted): Regular coconut milk, Water
• Instead of Coriander Powder: Ground coriander seeds

Equipment Needed

• Pressure Cooker
• Blender or Food Processor
• Strainer or Cheesecloth
• Knife
• Cutting Board
• Large Skillet or Deep Pan
• Measuring Cups and Spoons
• Spatula or Wooden Spoon
• Weight (for pressure cooker)

Critical Steps — Do Not Skip

• Marinating the prawns with spices
• Sautéing onions to a deep golden brown
• Gentle mixing of rice with prawns to avoid breaking grains
• Exact 8‑minute pressure cooking and natural pressure release

Chef Tips from the Video

• Use the freshest, high‑quality basmati rice for the best aroma.
• Garnish with fried onions, toasted cashews, or fresh cilantro for extra texture.
• Serve with a side of cooling cucumber raita to balance the heat.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Freeze portions in freezer‑safe bags for up to 1 month; reheat gently with a splash of water.

Room temperature: Not recommended; biryani should be kept refrigerated.

Make-Ahead Tips

• Prepare the masala paste and coconut milk a day ahead and refrigerate.
• Soak the rice while you are marinating the prawns.