Prawn Biryani Recipe
Dainty and delightful, a biryani that will make you ask for more and more. My signature restaurant style layered prawns dum biryani recipe similar to the Hyderabadi version. It is super simple, easy and fragrant rice and shrimp dish that your entire family will thoroughly enjoy.
- 500 g Prawns cleaned and de-veined
- ½ cup Yogurt whisked well
- 1 tbsp Kashmiri Red Chilli powder
- ½ tsp Turmeric powder
- 3-4 Green Chillies slit
- ¼ cup Fried Onions (birista)
- 2 tsp Garam Masala powder
- 1 tbsp Garlic Paste
- ¾ tbsp Ginger Paste
- 1 tsp Coriander powder
- 1 inch Cinnamon stick
- 4 Cardamom
- 4 Cloves
- 5-6 Black peppercorns
- ¼ tsp Mace crushed
- ¼ tsp Nutmeg grated
- 1 tbsp Oil
- Juice of 1 lemon
- Salt to taste
To Cook Prawn
- 1 Onion large sized, finely sliced
- 1 Tomato large sized, sliced
- ¼ cup coriander leaves chopped
- 2 tbsp mint leaves chopped
- 3 tbsp Oil
- 2 cups Long grain basmati rice soaked for 30 mins.
- 1 bay leaf
- ½ tsp lemon juice
- ½ tsp Caraway Seeds (Shajeera)
- 1 inch Cinnamon stick
- 2 Oil
- Water as required
- ¼ cup Fried onions (birista) (Birista)
- generous pinch of saffron soaked in 2 tablespoons of water
- 2 tbsp Ghee
Cooking The Prawn
Heat 3 tbsps of oil in heavy bottom pan. (we will slow cook the biryani in same pot, so choose the one with tight fitting lid).
Then, add sliced onions and fry until just starts picking up golden colour.
Add bay leaf and sliced tomatoes and sauté on high heat for another minute.
Then, add marinated prawns and and mix. Cook on high heat for minute and then low heat for 3 minutes. Do not add any water and do not over cook the prawns.
Add coriander leaves and mint leaves and mix.
In a large pot, add enough water. Add bay leaves, oil, lemon juice, shazeera and salt. Bring it to a boil.
Add rice and cook until the rice is 70% done.
Layering The Prawn Biryani
Now, top the prawns with fried onions. When the rice is 70% done, using a large colander or slotted spoon take out the rice and layer it evenly over the prawns layer.
Sprinkle the melted ghee over the rice layer.
Sprinkle the saffron water and cover the pot with the tight fitting lid.
Place the pot over a high flame and cook for 5-7 minutes.
Place hot tava/griddle below the pot and keep it for Dum(slow cook) for another 10-12 minutes.
After 15 minutes, switch off the heat and leave as it is for 10 minutes.
After 10 minutes, open the lid, dish out yummy hot prawn biryani and serve with raita of your choice.
- Allow the rice to soak for 30 minutes
- Do not use too thick or too watery yogurt. It should be just thick enough to cook the prawns without water.
- Marinate the prawns for 30 minutes to deepen the flavour.
- Use heavy bottom pot with tight fitting lid to make biryani.
Calories: 576kcal | Carbohydrates: 68g | Protein: 27g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 270mg | Sodium: 887mg | Potassium: 323mg | Fiber: 3g | Sugar: 3g | Vitamin A: 310IU | Vitamin C: 14.2mg | Calcium: 217mg | Iron: 3.3mg