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Prawn biryani / Pressure cooker prawn biryani recipe / One pot shrimp biryani recipe / Eral biryani recipes with detailed instruction and step by step photos.
Pressure cooker prawn biryani is so aromatic and super simple to make, as it one pot dish. No need of layering the rice in this, just put all the ingredients together and pressure cook for 2 whistles and your done. You can make it for weekday lunch or dinner also as there is no pre preparation Prawns / shrimp is my family favorite so i make regularly also had shared many prawn / eral recipe in the blog earlier. Usually i make prawn pepper fry or prawns thokku (stir fry) but sometimes prawn biryani happens too. This eral biryani is tamilnadu style and slightly spicy side.
There are many ways you can prepare prawn / eral biryani each region has their own version, i have shared the basic pressure cooker biryani. And it is easy to follow even as a beginner can make this biryani perfectly if you follow the recipe exactly. To make one pot prawn biryani you can basmati rice or jeeraga samba rice ( short grain variety ) both works best. Today i have made this biryani with basmati rice. This recipe requires the basic biryani ingredients.
Earlier i have shared prawn dum biryani and prawn one pot pulav you can also check that out.
Pro tips to make perfect prawn biryani in pressure cooker
- Firstly soak the rice for at least 15 minutes
- Clean and devine prawns
- Marinate the prawn with vinegar, salt and turmeric
- You can use fresh or frozen prawn in this biryani recipe
- You can add coconut milk instead of curd/yogurt, can use homemade or store bought coconut milk
I have listed here some of the equipment, utensils and gadgets that will be useful while making this recipe. Please check below given links to buy them online.
Prawn biryani / Pressure cooker prawn biryani recipe
Ingredients
To marinate the prawn
- 600 gms Prawn Cleanes and devined
- 1/4 tsp Turmeric
- 1/2 tsp Chili powder
- 1/2 tsp Salt
- 1 tbsp white vinegar or apple cider vinegar
To make Prawn biryani
- 3 tbsp Oil Coconut oil or peanut oil
- 1 inch stick Cinnamon
- 1 Cardamom
- 1 Bay leaf
- 3 Cloves
- 1 tsp Cumin /jeera
- 1 tsp Fennel
- 1 Star anise
- small piece Mace optional
- 2 medium Onion
- 1 medium Tomato
- 1/4 cup Curd or coconut milk
- 1 tsp Chili powder
- 1 tbsp Biryani masala
- 1/2 tsp Garam masala
- 1.5 cup Basmati rice or jeeraga samba rice
- 3 cup Water
- as required Salt
To make ground paste
- handful Corinader leaves
- handful Mint leaves
- 2 nos Green chili
- 1 inch Ginger
- 7-8 cloves Garlic
Instructions
Marinating prawns
- Take cleaned prawns in mixing bowl add salt, chili powder and turmeric mix it well and set aside for 30 minutes
To make ground paste
- In blender jar add ginger,garlic mint leaves, coriander and green chili and blend it to coarse without adding water
To make prawn biryani
- Wash and soak the basmati rice for 20 minutes
- Heat a pressure cooker with 2 tbsp oil and add the marinated prawns
- Cook the prawns for 4-5 minutes on medium flame and take it out
- In the same oil add the whole spices and saute it
- Add sliced onions and saute it till it turns golden, Add the ground paste and mix it well and saute it till the raw smell leaves
- Add chopped tomato and cook it till turns mushy and add chili powder, biryani masala, garam masala and mix it well
- Now add the fried prawns to it and mix it well
- Further add curd / yogurt and mix it well ( you can also add coconut milk instead)
- Then add 2.5 cups water and when the water starts to boil add the soaked basmati rice
- Add Salt and slowly mix it
- Cover it with lid and place the whistle and cook it for 3 whistles on medium flame and switch of the flame and allow the pressure to release on its own
- Then use fork to fluff up the rice
- Serve it hot
