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.
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.