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Prawns Biryani | How to make Prawns biryani in Instant pot | Quick Prawns Biryani in Pressure Cooker

Instant Pot Prawns Biryani is a delicious and spicy mix of rice and prawns, spices galore cooked in layers. An INSTANT POT /PRESSURE COOKER makes the whole process much easier and cuts short the time to half. Seriously this yummy prawns biryani took me less that 30 mins to whip up.
Prep Time5 mins
Cook Time25 mins
Course: dinner, lunch, Main Course
Cuisine: Indian
Keyword: Indian shrimp biryani recipe, Instant pot biryani recipe, Jhinga biryani, One pot prawns biryani, Prawns biryani, pressure cooker biryani recipe
Author: Arpita@Gastronomic Bong

Equipment

  • Instant pot or Pressure Cooker
  • spatula

Ingredients

  • 250 gms Prawns
  • 2 Cups Basmati Rice (Arnd 275 gms) washed and soaked in cold water for 15 minutes
  • 2 medium Onion chopped
  • 1 small Tomatoes chopped
  • 1 tbsp Ginger-garlic paste
  • 2-3 Green chillies, slit
  • 2 1/2 tbsp Yogurt
  • 1/2 + 1/4 tsp Turmeric powder
  • 1 tsp Chilli powder
  • 1/2 tsp Cumin pwd
  • 1/2 tsp Coriander powder
  • 2 tbsp Biryani Masala (I used Everest Shahi Biryani masala)
  • 1 inch Cinnamon roughly pounded in pestle motor
  • 5-6 Cloves roughly pounded in pestle motor
  • 3-4 Green Cardamoms roughly pounded in pestle motor
  • 1 Black Cardamoms
  • 2 tbsp Raisins (optional)
  • 1 tsp Sugar/Sweetener (optional)
  • Salt as per taste
  • 2-3 tbsp Ghee preferably or Oil

Instructions

  • Marinate the prawns with some turmeric powder and salt and keep it aside for later use.

Prawns biryani in INSTANT POT:

  • Set the Instant pot on saute mode and add ghee into it.
  • Heat ghee for a minute and add bay leaves, crushed cinnamon, green and black cardamoms, cloves and saute for 10 to 20 seconds.
  • Add the chopped Onion and saute for 5 minutes until soft and turns light brown.
  • Next add the ginger-garlic paste and saute for another minute or until the raw smell disappears.
  • Add the tomatoes and continue sauteing for 2 more minutes until soft and mushy.
  • Now add the chilli powder, turmeric powder, cumin powder, coriander powder, biryani masala, yogurt and salt and sugar (if using) along with 2 tbsps of water and mix everything well. Saute for 1-2 minutes.
  • Now toss in the marinated prawns and green chillies and mix it well with the masala. Cook for 2 minutes stirring constantly until the prawns don't look raw anymore.
  • Now add the washed and drained rice and stir everything well, so that teach and every rice grain is coated with the masala. At this point you can add a little raisins if you wish to. It's totally optional.
  • Add 4 cups of hot water and stir. Do a taste test and add salt if required.
  • Now press Cancel to turn off the SAUTÉ mode and close the lid of the Instant Pot. Set it on PRESSURE COOK on the low pressure mode setting manually for 5 minutes.
    When the cooking time is complete, let it naturally release the pressure for 10-15 minutes. Once the pressure settles down, open the lid.
  • Serve it hot with yogurt and some salad.

PRAWNS BIRYANI IN PRESSURE COOKER

  • Heat a pressure cooker on medium high heat and add ghee. Temper the ghee with bay leaves, cinnamon, cardamoms, cloves and sauté.
  • Next add the chopped onions and saute for 4-5 minutes until soft and turns light brown. Add the ginger-garlic paste and saute until the raw smell disappears.
  • Toss in the tomato and saute for 2 minutes until soft and mushy. Now add the chilli powder, turmeric powder, cumin powder, coriander powder, biryani masala, yogurt and salt and sugar (if using) along with 2 tbsps of water and mix everything well. Saute for 1-2 minutes.
  • Now toss in the marinated prawns and green chillies and mix it well with the masala. Cook for 2 minutes stirring constantly until the prawns don't look raw anymore.
  • Now add the washed and drained rice and stir everything well, so that teach and every rice grain is coated with the masala. (At this point you can add a little raisins if you wish to. It's totally optional). Add 4 cups of hot water and stir. Do a taste test and add salt if required.
  • Put on the lid and pressure cook for 2-3 whistles on medium high heat. Once the pressure settles down, open the lid and serve hot.