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Wash and Soak the rice for 20min. Clean and devein the prawns. Wash with salt and keep it ready. In the pressure cooker or pan, add the oil and when it is hot, add the ingredients mentioned in To temper one by one and fry for a min, keeping flame in medium.
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Add the onion and ginger garlic paste and saute, till the raw smell of ginger goes off. Add the tomato and saute it.
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Add the green chilli, coriander leaves, mint leaves, and saute for a min. Then add the chilli powder, turmeric powder and salt and the Biryani masala.
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Add in the curd/yogurt now. Let the masala leaves out oil. Now add the washed prawns.
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Let the prawns gets coated with masala well. When the prawns starts leaving out water, add in the coconut milk and water.
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When the water starts to boil, add the soaked rice and close the cooker lid. Cook in low flame.
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Exactly after 10 min, open the lid. Now add the ghee and slightly mix without breaking the rice. Close the lid again for another 5 more minutes.
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Serve the hot hot coconut milk biryani with mutton masala.