IamGeetha

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.

Wait until seeds are splutter

Fry onion

Add Chilly and tomatoes

Add ginger garlic paste

Saute all until the oil gets separated

Add coconut milk

Mix well

Add soaked rice

Mix well

Add 1 cup water and prawns

After natural pressure

Garnish with corrainder

Ready to serve

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

In continuation of my instant pot series, how do I miss my favorite native Dindigul mutton briyani with freshly grinded biryani masala powder. This is really cool and easy with Instant pot. Try and let me know 😍

Ingredients

Mutton - 3/4 kg
Seeraga samba rice - 3 cups
Water - 3 (1:1 Instant Pot)
Ginger garlic paste - 2 tbsp
Coconut oil - 2 tbsp
Ghee - 1 tbsp
Onion - 2 large
Tomatoes - 1
Green Chili - 4
Chili powder - 1 tbsp
Turmeric Powder - 1 tsp
Mint leaves - hand some
Corriander leaves for garnish
Salt as per taste

Briyani masala grind:

Cinnamon sticks - 4
Bay leaf - 4
Cumin seeds - 2 tbsp
Fennel Seeds - 1 tbsp
Kalpaasi - 5
Cloves - 5
Star anise - 3
Cardamom - 3
Pepper - 6 to 10 (depends on your spice level)

Method

Grind all the ingredients under biryani masala and keep aside.
Marinate the meat with turmeric, salt, ginger garlic paste, chili powder, biryani mix, Mint and coriander leaves. Let it marinate for minimum 30 mins.
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 grinded mixture, personally I like more flavored:))
Once it splutters, add onions and saute for while.
Add marinated meat and tomatoes.
Adjust temperature of SAUTE to LOW to prevent from bottom burns.
Add green chilis.
Fry the mix for 5 mins. Add 1 cup water and close the lid.
Hit CANCEL.
Turn on POULTRY mode for 5 mins.
Open the Instant Pot and check the meat cooked fully, if not you can add more minutes. For me, it was cooked.
Add rice and remaining water 2 cups.
Taste the salt taste and add.
Garnish the corriander 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. Ready to serve with raita.

Clean the mutton

Ready to marinate

Marinate and keep aside

Add spices and fry

Fry onions

Add the marinated chicken

Add tomatoes

Add green chilies

Fry for 5 mins

After cook on poultry mode for 5 mins

Add rice

Add water and coriander

Briyani ready after 5 mins pressure cooker mode

Ready to serve

Prawns fry using coconut oil, anybody say they don't like!! Never the best taste with traditional Kerala touch, the most important point in making a prawn recipe is cleaning and deveining the prawns. Once that is done, the prawn recipes don’t require lots of time and are quite simple dishes.

Here I'm sharing the recipe which was told by my aunty, she is from trissur. I will upload more of her traditional recipes in future.

Ingredients

Prawns / Shrimp – 1 kg
Kudampuli – 1 (I don't get at my place, I used normal puli here)
Red chilly powder – 2 tbsp
Onion – 2
Ginger – I inch Crushed
Garlic – 10 Crushed
Tomato – 1
Turmeric powder - ¼ tsp
Coriander powder - ½ tsp
Red chilly powder – 1 tbsp
Garam masala - 1 tsp
Salt as per taste
Coconut oil - 3 tbsp

Method

Cook shrimp along with kudampuli, red chilly powder, salt and enough water in a clay pot (it gives the traditional taste).

Once the shrimp is cooked and becomes dry, switch off and set aside.

Heat coconut oil in a pan.

Add onion, once the onion turns golden, add ginger, garlic and salt.

Put simmer and add turmeric powder. Sauté till the raw smell goes away.

Add coriander powder and sauté till the raw smell goes away.

Add red chilly powder and pepper powder and sauté till the raw smell goes away.

Add tomatoes.

Cover and cook on medium flame till the tomatoes are done.

Add garam masala.

Remove kudampuli from the cooked shrimp and add the rest to the masala.

Mix well. Cover and cook on medium flame for 5 minutes or till the oil separates.

Prawns with puli (I don't get kodampuli at my place), chili powder and turmeric.

Add water and salt and let it cook fully.

Heat coconut oil

Add onions and fry it.

Add all masalas

Fry it

Add Tomatoes

Add ginger garlic paste

Add prawns and fry it. If you want more dry, just evaporate the water but don't overboil the prawns.

Ready to serve

Tiffin sambar is thick, creamy and full of flavors. This is the sambar which we prepared at the southern part of tamilnadu. I hope you like it and let me know how it comes.

Ingredients

Toor Dal - 1/2 cup
Split Moong Dal - 1/2 cup
Onion - 1
Tomatoes - 1
Green chili - 1
Garlic - 3 to 5
Any vegatables
Water - 2 cups
Coconut - 1/2 cup shredded
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Sambar Powder - 1 tbsp
Chili Powder - 1/2 tbsp
Tumeric powder - 1 tsp
Salt as required
Oil and mustard seeds for seasoning

Method

Pressure cooker the toor dal, moong dal, onion, tomatoes, green chili, vegetables, garlic, turmeric powder, for 3 whistles.
Add salt and water.
Grind coconut, cumin seeds and fennel seeds.
Add the grinded mix with boiled dals.
Allow it to boil and cook until the raw smell goes.
Ready to serve.

Wash the dals.

Add all the ingredients.

After 3 whistles, do natural pressure and open.

Grind coconut, fennel, cumin seeds.

Mix it.

Allow it to cook.

Ready to serve.

I prefer oats to have at least one time a day. Everyday I can't take oats porridge, I will get bored easily and leave the diet.

Ingredients

Oats – 2 cup

Yellow Moong Dal – 1 cup

Dry Chilli - 2

Mustard Seeds / kaduku – 1tsp

Urad Dal -1 tsp

Whole pepper -1 tsp

Cumin Seeds -1 tsp

Cashews -1 tbsp (Optional)

Salt to taste

Ghee -2 tbsp

Method

Add yellow moong dal and water 1:1 ratio. 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 2 minutes
Do a natural pressure release, that is wait until silver button on lid drops. BE CAREFUL OF HOT STEAM.
Hit CANCEL button on Instant Pot.
Press SAUTE mode on Instant Pot.
Add salt to the dal and slowly add in oats and mix well. Cook on a slow heat covered till the water is completely absorbed.
Hit CANCEL button on Instant Pot.
Remove this to a bowl and make the seasoning.
Heat remaining ghee in the kadai and add mustard, urad dal, pepper, cumin and mix well.
Seasoned the cooked dal and oats and mix well. Let it get heated all the way through.
Serve with the chutney / sambar.