I’m going to let you in on a little secret – I love biryani. I love biryani no matter what type of meat or flavors it has. And believe me, there are lots of different types of biryanis.
Today’s post will be about prawn biryani recipe, which is absolutely fabulous. A prawn/shrimp biryani that is cooked in a rice cooker. Why a rice cooker? Because I have found that not only does a rice cooker save time, it also cooks the rice flawlessly. And we all know, soggy or undercooked biryani is no fun! Been there, done that! Many times!
You start out by marinating the shrimp, then cooking on the stove top, add a few ingredients, and into the rice cooker it goes! It’s really that simple. You will have a delicious and healthy almost one pot meal in under an hour. Don’t forget the raita! You can’t have biryani without raita!
- 3 cups rice, measured from rice cooker cup
- appropriate amount of water, depending on rice cooker settings
- 1 tbsp ghee or oil, + 1 tbsp reserved
- 1/2 lb shrimp/prawns, peeled and deveined, tails on or off, preferably sustainable
- 1/2 tsp ginger garlic paste
- 1/2 tsp salt, + 1 tsp reserved
- 1/2 tsp turmeric
- 1/2 tsp red chili powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 3-4 tbsp biryani masala
- 1 handful fried onions
- 1/2 cup yogurt, whisked
- 1 handful cilantro, chopped
- pinch of saffron
- Wash the rice. Add the rice to the rice cooker, and add the amount of water needed, per rice cooker measurements. Let the rice soak in the rice cooker for around 40 minutes.
- Now go watch tv, or do something fun.
- When there's about 10 minutes of soaking left, start the shrimp. Add the shrimp to a bowl, and add the turmeric, 1/2 tsp salt, ginger garlic paste, coriander,and cumin. Mix it up. Heat the ghee in a saute pan, and saute the shrimp for 1-2 minutes on each side. Do in batches if needed. In the same pan, add the whisked yogurt.
- Turn the heat down to low and add the whisked yogurt. Continue to whisk making sure the yogurt doesn't separate.
- Add the biryani masala, along with the fried onions and cilantro. Now add the shrimp back to the pan. Turn off heat.
- Go back to the rice cooker, and take out the water, leaving around 25-30% of the water.
- Add the pan of shrimp and masala to the rice cooker. Add the remaining salt and ghee and mix. Add the pinch of saffron to the top. Close the lid and turn the rice cooker on.
- Wait for it to be finished! That's it!
- Tip: I used fish biryani masala in this recipe, but any biryani masala will do.