Ingredients:
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
Method:
- 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.
Cookery Formula 