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Prawn biryani
Perfectly flavoured Prawn biryani made in a pressure cooker!
  1. Grind ginger, garlic and sombu to a fine paste. Set aside. Extract coconut milk from one whole coconut. Set aside. Clean, shell and devein the prawns and set aside. Note that 1 kilo of prawns after shelling will yield around 500 – 600 gm of prawns. The prawn measure I’ve given above (500 gm) is after shelling. Heat a mug of water and keep it handy.
  2. Heat a pressure cooker. Add ghee and oil to it. When the ghee melts, add the whole spices – cinnamon, cloves, cardamom, star anise, Marathi moggu and bay leaves. When they turn fragrant, add the ground ginger-garlic-sombu paste to the cooker and fry until they brown a bit. Add a splash of hot water if the paste sticks to the bottom of the pan. Then add the sliced onions and green chillies and fry until the onions start to colour.
  3. Add the yogurt and mix well. Scrape the bottom of the pan from time to time. Add a dash of hot water whenever necessary to loosen up whatever’s stuck to the bottom of the pan. Add chopped tomatoes and fry for 2 minutes or until the tomatoes turn soft.
  4. Add the cleaned prawns to the cooker. Add red chilli powder and salt. Mix well. Pour the coconut milk into the cooker and bring to a boil. Lower heat and add the chopped coriander leaves. Add the soaked rice after draining the soaking water. Mix well. Dip your finger into the mixture in the cooker and check that the liquid level above the rice and prawns is about 1 inch. If not, add a bit of the rice soaked water. Mix well. Taste the liquid and adjust seasoning. Close the pressure cooker lid and plug in the weight when the steam starts coming out. Turn the heat down to a simmer and cook for 12 minutes. Switch off and allow to rest for 15 minutes. Fluff gently with a blunt edged spoon. Serve hot with raita and hard boiled eggs. Enjoy!
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