Variety Rice

Prawn Briyani (Pressure Cooker Version)


Prawn – 1/2 cup

Basmathi rice – 1 cup

Oil – 3 tbsp
Cinnamon – 2 (1 inch piece)

Bay leaf -1

Stone flower- 1-2

Fennel seeds – 1 tsp

Onion – 2 nos

Tomato – 2 nos

Mint leaves – handful

Coriander leaves – handful

Ginger garlic paste – 1 tbsp

Green Chilli – 2 nos

Chilli powder – 1 tbsp

Coriander powder – 1 tbsp

Turmeric powder – 1/2 tsp

Salt – as needed

Water – 1 and 1/2 cup


  1. Wash and soak basmati rice for half an hour. Drain the rice and keep it aside. Clean and wash the prawn. Add little turmeric powder and keep it aside. Chop onion, tomato and green chilli.

    2. In a pressure cooker or pressure pan, heat oil , add fennel seeds, cinnamon stick, bay leaf and star anise. Saute for a few seconds. When it sizzles, add thinly sliced onions, and green chilli. Add salt to get onions cooked quickly.

    3. Saute until the onions become transparent. Now add ginger garlic paste and tomatoes. Let it get cooked until the aroma rises and tomato turns mushy. Then add the prawns, mint and coriander leaves.

    4. Simmer the stove. Add turmeric powder, chilli powder and coriander and saute well till it leaves out the raw smell. This may take few minutes.

    5. Once the prawn coats well with the spice powder, add water. Water should be poured as mentioned. Otherwise the texture of the briyani goes wrong. Wait till the water boils. Now add the soaked basmathi rice.

    6. Close the cooker lid and wait for 1 whistle and simmer the stove for 5 minutes, then switch off the stove. Wait until the pressure releases fully. Hot Prawn Briyani is ready to be served with raitha.




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