Rice Cooker Prawn Biryani

Ingredients

• 2 cups basmati rice (soaked 30 mins)
• 1 bay leaf
• 4 green cardamom
• 4 cloves
• 1-inch cinnamon stick
• Salt
• 1 tbsp oil
• 2 large onions, sliced
• SPM groundnut oil
• 500-600g fresh prawns (cleaned, deveined)
• 1 cup thick yogurt
• 2 tomatoes, chopped
• 2 tbsp ginger-garlic paste
• 2-3 green chilies (slit)
• 1/2 cup fresh coriander (chopped)
• 1/2 cup fresh mint (chopped)
• 2-3 tbsp biryani masala
• 1/2 tsp turmeric
• 1 tsp chili powder
• SPM whole spices (cardamom, cloves, cinnamon stick, star anise)
• 3-4 tbsp ghee and oil mix
• Cashews
• Raisins

Method

1. Slice the onions evenly and fry them in SPM groundnut oil until caramelized and golden brown, then set aside.
2. In a pan, add whole spices to hot oil and let them bloom.
3. Sauté sliced onions, ginger-garlic paste, fresh coriander, mint leaves, and chopped tomatoes.
4. Add yogurt and the SPM spice blend (chili powder, turmeric, and biryani masala) to build the masala base.
5. Incorporate the fresh tiger prawns and stir-fry quickly, ensuring they do not overcook.
6. Wash and soak the basmati rice for 30 minutes, then drain.
7. Toss the soaked rice together with the cooked prawn masala.
8. Transfer everything into the rice cooker, add water and salt, and cook.
9. Once cooked, add the fried onions, toasted cashews, and raisins.
10. Gently fluff the rice so that it stays light and separate before serving.