- Wash the rice until the water runs clear. Keep aside.
- Chop the onions, ginger and tomato roughly and blend in a blender to get a smooth puree.
- Put the cardamom, fennel, bay leaf and cinnamon in a dry spice or coffee grinder and grind to get a fine powder.
Cook (Instant Pot Method)
- Turn the instant pot to saute mode and add the cooking oil. Tip in the onion-ginger-tomato puree. Add the red chilli and dry masala (ground cardamom, fennel, bay leaf and cinnamon). Saute for 5 minutes, adding splashes of water to keep it from sticking to the bottom of the pot. Turn off the saute mode.
- Add the prawns, rice, saffron, salt and 2 cups water. Mix everything with a spoon. Secure the lid, make sure the steam release handle is on 'sealing' and press the pressure cooking button (high). Set the timer to 4 minutes.
- When the timer beeps, release the pressure after 5 minutes. Take the pulao out in a dish and serve warm with the garnish of your choice (any green leaves like mint, cilantro or parsley).
Cook (Stovetop Method)
- Heat oil in a big saucepan and add the onion-ginger-tomato puree along with the dry masala and red chilli powder. Saute until the masala becomes thick and shiny. Add a few tablespoons of water to keep the masala from sticking to the bottom of the pan.
- Add the prawns, drained rice, saffron, salt and 2.5 cups water. Bring to a boil, lower the heat and simmer for 10-12 minutes.
- When the rice has absorbed most of the water, cover the pan with a lid and switch off the gas. Let it rest for 5 minutes. Then, take off the lid, garnish with your favorite greens and serve warm.