Ingredients
Scale
- 300 gms Prawns, medium sized
- 1/4 cup Oil
- 10 Shallots, finely sliced
- 1 tbsp Ginger paste
- 2 tbsp Garlic paste
- 3 Green chilies
- 2 Tomatoes, finely chopped
- 1/4 tsp Turmeric powder
- 1 tsp Chili powder
- 1/2 tsp Black pepper powder
- Salt, to taste
- 1 cup Thick coconut milk
- Coriander, finely chopped
- 2 tbsp Lemon juice
- 3-4 tbsp Ghee
- 2 cups of Rice
- 3 Cardamom pods, crushed
- 3 Cloves
- 3 cups of Water
Instructions
- Wash and soak rice for about 20-30 minutes.
- Heat oil in a large pan.
- Add shallots and sauté till light brown.
- Add ginger and garlic paste, green chilies, and chopped tomatoes. Stir fry for a couple of minutes.
- Add turmeric, chili, and pepper powder and sauté till oil leaves the sides of the pan.
- Add prawns and cook for 5 minutes. Add salt and check for seasoning.
- Pour coconut milk and mix well.
- Sprinkle chopped fresh coriander and lemon juice and cook over low heat for 5 to 7 mins.
- Remove from heat.
- Heat ghee in a pressure cooker and cardamom and cloves.
- Add rice and mix gently.
- Add in the cooked prawns curry along with water into the pressure cooker. Close and pressure cook till a whistle is blown.
- Once the pressure is released, garnish with fried onions, nuts, and mint leaves. Serve hot with a raita of your choice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: easy prawn biriyani, shrimp biriyani