I had different kinds of biryani. But I can never forget the taste of biriyani that I ever tasted for the first time. Today I’m going to share how to prepare my favourite prawn biriyani at home.
Prawn Biryani – dainty and delightful, a biryani that will make you ask for more and more. Sharing my signature layered prawns dum biryani recipe in restaurant style similar to the Hyderabadi version. It is super simple and easy aromatic rice with shrimp dish that your entire family will thoroughly enjoy. Let’s see how to make prawns biryani recipe step by step at home.
How To Make Prawn Biryani Recipe – Step By Step To Marinate Prawns
In a large bowl, combine required amount of yogurt, coriander powder, cumin seeds powder, giner and garlic paste, salt, green chillies, fried onions, cinnamon stick, oil, water,pepper cardamom, lemon juice, nutmeg, mace chilli powder, turmeric powder and garam masala. Add prawns, mix. Cover and allow it to marinate for 30 mins.
To Cook Prawns
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. cook for another 30 seconds.
This is how the prawns masala should look. It should not be too dry nor too watery.
To Cook Rice For Biryani
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.
To Layer 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 and saffron water over the rice layer.
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) exactly for another 15 minutes.
After 15 minutes, switch off the heat and leave it to rest for 10 minutes. Open the lid, dish out yummy hot prawn biryani and serve with raita of your choice.
EASY WAY TO COOK PRAWN BIRIYANI
Ingredients
For Marination:
- 500 g Prawns cleaned and de-veined
- 1/2 cup Yogurt whisked well
- 1 tbsp Kashmiri Red Chilli powder
- ½ tsp Turmeric powder
- 3-4 Green Chillies slit
- 1/4 cup Fried Onions (birista)
- 2 tsp Garam Masala powder
- 1 tbsp Garlic Paste
- 3/4 tbsp Ginger Paste
- 1 tsp Coriander powder
- 1 inch Cinnamon stick
- 4 Cardamom
- 4 Cloves
- 5-6 Black peppercorns
- 1/4 tsp Mace crushed
- 1/4 tsp Nutmeg grated
- 1 tbsp Oil
- Juice of 1 lemon
- Salt to taste
To cook prawns:
- 1 Onion large sized, finely sliced
- 1 Tomato large sized, sliced
- 1/4 cup coriander leaves chopped
- 2 tbsp mint leaves chopped
- 3 tbsp Oil
For Rice:
- 2 cups Long grain basmati rice soaked for 30 mins.
- 1 bay leaf
- 1/2 tsp lemon juice
- ½ tsp Caraway Seeds (Shajeera)
- 1 inch Cinnamon stick
- Salt
- 2 Oil
- Water as required
For Layering:
- 1/4 cup Fried onions (birista) (Birista)
- generous pinch of saffron soaked in 2 tablespoons of water
- 2 tbsp Ghee
Instructions
To marinate the prawns for biryani
- In a large bowl, combine all the ingredients well. Add prawns, mix. Cover and allow it to marinade for 30 mins under refrigeration.
To cook prawns
-
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.
To parboil the rice
-
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.
To layer 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.
