Instant Pot series - Prawn Biryani With Coconut Milk - Shrimp Biryani

posted by iamgeetha on August 17, 2019 3 comments

Me and Briyani, Briyani and me. Best love story ever.

In continuation of my instant pot series, today we are covering the prawns Biryani or shrimp Biryani. This is very easy peasy recipe when cooks with Instant Pot. The most important point in making a prawn recipe is cleaning and deveining the prawns.

If we think about seafood to cook, we never ignore the prawns. Prawns are easy to cook compared to meats. Hope you guys will try this recipe and let me know in comments 😍

Ingredients

Prawns - 1/2 kg
Basmati rice - 2 cups
Coconut milk - 1 cup
Water - 1 (1:1 Instant Pot - For 2 cups rice, add 1 cup water and 1 cup coconut milk)
Ginger garlic paste - 2 tbsp
Coconut oil - 2 tbsp
Ghee - 1 tbsp
Onion - 2
Tomatoes - 1
Green Chili - 4
Chili powder - 1 tbsp
Turmeric Powder - 1 tsp
Garam masala Powder - 1 tbsp
Mint leaves - hand some
Corriander leaves for garnish
Salt as per taste

Method

Turn on SAUTE mode and add oil.
Once oil gets heated, saute bay leaves, cinnamon sticks, cloves, cardamom, cumin and fennel seeds (this is optional to put all, we already have everything in garam masala, personally I like more flavored:))
Once it splutters, add onions and saute for while.
Add tomatoes and fry.
Adjust temperature of SAUTE to LOW to prevent from bottom burns.
Add green chilis and ginger garlic paste.
Fry the mix for 5 mins. Add 1 cup coconut milk and mix it.
Add soaked rice and 1 cup water. Toss well. Check the taste of water and add salt accordinlgy.
Hit CANCEL.
Add cleaned prawns and close the lid.
Close the lid on the pot, and turn valve from VENTING to SEALING position.
Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 5 minutes
Do a natural pressure release, that is wait until silver button on lid drops. BE CAREFUL OF HOT STEAM.
Hit CANCEL. Garnish with coriander.
Ready to serve with raita.