Instantpot: Shrimp Biryani

Clean and drain 250 gm of cooked, deveined and peeled Shrimp into a bowl. Add 1 1/2 tsp of Ginger Garlic paste, a tsp of Red Chilli Powder and a pinch of Turmeric and give it gentle mix. Set aside for 30 minutes.

Wash and drain 1 1/2 cups of Basmati Rice into a bowl. Soak in 1 1/2 cups of Water. Set aside for 30 minutes.

Click on "Sauté" on the Instantpot and after a minute, add 3 tbsp of Oil. Once the oil is hot, add the marinated shrimp gently to the oil and cook until the oil separates. Push the shrimp to one side of the pot and add 2 Cloves, 1 Cardamom, 1/2 inch Cinnamon, 1/2 Bay Leaf, 1/2 Star Anise, 1/2 thinly sliced Onion and sauté for 3-4 minutes. Add Salt as needed, 1/2 tsp of Ginger garlic paste and cook till the raw smell disappears. Add a finely chopped Tomato, 1/2 tsp Garam Masala Powder, 1/2 tsp Coriander Powder and keep stirring. Add 1/4 cup of Chopped Coriander Leaves and 1/4 cup chopped Mint Leaves and give it  good stir. Add the water from the set aside rice and mix well. Add the Rice and do not stir. 

Close the lid and set the vale to "sealing" position. Click on "Cancel", click on "Pressure" and set to 6 minutes. Once the biryani is cooked, let it naturally release pressure. Open the lid and fluff up the rice. Serve warm with Raita.

At any time, if the food is sticking to the bottom of the pot, click on 'cancel' and then scrape off the food and then continue to cook again.

Royyala Iguru (spicy shrimp fry)

Clean and wash 250 gm of cooked Shrimp and marinate with 1/2 tsp Ginger Garlic paste, 1/4 tsp Red Chilli Powder, a pinch of Salt and a tsp of Lemon Juice. Set aside for an hour.

Heat 2 tbsp of Oil in a Pan. Splutter a tsp of Cumin Seeds, few Curry Leaves. Sauté 2 finely chopped Onions till golden brown on low- medium heat. Add in a tsp of Ginger garlic paste, 2 slit Green Chillies, Salt to taste, a pinch of Turmeric Powder and sauté till the raw smell disappears. Add a tsp of Red Chilli Powder, a tsp of Garam Masala powder and mix well. Add the Shrimp and cover cook till the shrimp curls up. Sprinkle water as needed to keep the shrimp moist. Serve hot after garnishing with Coriander Leaves.

Shrimp Biryani

Prep - Wash and soak a cup of Basmati Rice in a  bowl for an hour.

Shrimp - Take 250 gm of cleaned Raw shrimp in a pan. Add 1/2 tsp of Salt , a tsp of Red chilli Powder and a pinch of Turmeric powder to it and mix well. Saute them on medium flame until the shrimp are more than 50% cooked.

Masala Paste - Grind an inch of dry Coconut piece, 2 tsp of Coriander Seeds, a tsp of Poppy Seeds, 7-8 peeled Garlic, 1/2 inch of Ginger piece to a smooth creamy paste and keep aside.

Masala Powder - Dry roast 4 cloves, 4 Cardamoms, an inch Cinnamon and grind to a powder.

Now, heat 2 tbsp of Oil in a heavy bottomed pan. Saute 4 Cardamoms, an inch Cinnamon, 4 Cloves, 1 Javitri for few seconds. Add 2 finely sliced Onions, 3 slit Green Chilies and saute until golden brown. Add the cooked shrimp and saute for 3-4 minutes. Add the ground masala paste, Salt to taste, 1/2 tsp of Red Chilli Powder and a pinch of Turmeric and saute until oil separates. 

Add the soaked Rice and saute until the masala and rice mixes well. Add 1 3/4 cup of Water and turn the heat to medium and mix well. Cover cook until the rice is done and fluff up the rice with a fork.

Sprinkle the prepared masala along with Chopped Coriander Leaves over the rice and mix carefully. Serve warm with Raita.

Royyala Masala Iguru Kura (Shrimp Curry)

Masala Paste - Grind 2 tbsp of Poppy Seeds, 6 Cloves, 3 Cardamom, an inch of Cinanmon Stick, 2 bsp of Coriander Seeds, 3 tbsp of Cashewnuts, an inch of Ginger and 3 cloves of Garlic to smooth paste.

Marinate - Wash 500 gms of Prawns with water and ¼ tsp of Turmeric Powder. Drain the water, add and mix ground masala paste, 2 tbsp of Red Chilli Powder, pinch of Turmeric Powder and Salt to taste. Keep aside for 15 minutes.

Heat 2 tbsp of Oil in a pan; add and sauté 2 finely chopped Onions, a pinch of Turmeric Powder, few Curry Leaves, 6 slit Green Chillies till soft. Add the marinated prawns, mix well, cover cook for 6 minutes on low heat. Remove the lid, add a cup of Water, cover and cook in low heat till the prawns turn soft. Once the prawns turn soft, cook on high heat till the gravy turns thick. Garnish with few Coriander Leaves and serve hot with rice.

Sweet & Sour Prawn Fry And Prawn Fried Rice

Marinade - Marinate the cleaned and de-veined ½ kg Prawns in 1 tbsp of Tomato Ketchup, ½ tbsp of Vinegar, 1 tsp of Soya Sauce, ½ tsp of Brown Sugar and 1 tsp of Red Chili Paste for 15-20 minutes.

Prawn Fry - Heat 1 tbsp of Oil in a wok till smoking hot. Add 1 tsp of minced Garlic, 1 tsp of minced Ginger and sauté for a few seconds. Add finely chopped ¼ cup of Spring Onion Whites and 2 Green Chilies and stir for 2 minutes. Add the marinated prawns along with any leftover marinade and cook on high heat for a minute without tossing. Flip the other side and cook for another minute. Combine once again and cook on medium heat for 3 mts or till done, tossing constantly. Season with Salt to taste and garnish with Spring Onion Greens and serve hot as an appetizer or stir fry.
Prawn Fried Rice -

Rice - Cook 1½ cup Basmati Rice and keep aside to cool.

Vegies - Finely chop a cup of Carrots, Beans and Capsicum and keep aside.

Fried Rice - Heat 1½ tbsp of Oil in a wok until smoking hot. Add finely chopped ¼ cup of Spring Onions and stir fry for a minute on high. Add the vegies and toss them on high heat for 3-4 minutes. Add Salt to taste and Pepper Powder as needed. Add 1 cup of Sweet & Sour Prawn Stir Fry (from above) and toss on high heat for a minute. Add the rice and combine well. Add 1 tsp of Vinegar and toss on high for few seconds. Garnish with chopped Spring Onion Greens. Serve hot.

Royyala Tomato Curry (Prawn Tomato Curry)

Shrimp - Clean, shell, devin about 500 gms of Prawns / Shrimps and keep aside.

Curry - Heat 2 tbsp of Oil in a pan and saute a large chopped Onion, 3-4 slit Green Chilies till onions are transparent. Add 1 tbsp of Ginger Garlic Paste, few Curry Leaves and saute for a minute. Add a medium chopped Tomato and saute for another 3 minutes. Now, add a 1/3 tsp of Turmeric Powder, 1 tsp of Coriander Powder, ½ tsp  of Cumin Powder, 1 tsp of Red Chilli Powder and combine. Add the cleaned prawns/shrimps, Salt to taste; mix well and cook on medium heat for 5 minutes. Now add 1 cup of Water and cover cook further for 5-7 minutes on medium heat. Add ¼ tsp  of Garam Masala Powder; mix well and remove from heat. 
 
Garnish with few chopped Coriander/Cilantro Leaves and serve hot with steamed white rice or chapatis/rotis.

Andhra Royyala Kura (Prawn Masala Gravy)

Marinade - Remove the shells, black veins from 500 gms Prawns, wash them 2-3 times and marinate with a tsp of Lemon Juice and ½ tsp of Turmeric Powder. Keep aside for ½ hour.

Curry - Heat 2 tbsp of Oil in a pan, add and saute 2 chopped Onion till light brown in color. Add and saute 2 chopped Tomatoes and cook till soft. Add a tsp of Chili Powder, ½ tsp of Coriander Powder, a tsp of Cumin Powder and a tsp of Ginger Garlic paste. Mix well and cook till the oil comes out on the sides. Add the marinated prawns and Salt to taste. Mix well and cover cook for 10 minutes. Add a tbsp of Milk, ½ tsp of Garam Masala Powder, mix well, add water and cook till one boil if gravy is desired. Remove into a serving bowl, garnish with chopped Coriander Leaves and serve hot.