Prawn Biryani
Prawn Biryani is a flavorful and aromatic dish that combines succulent prawns with fragrant basmati rice, making it a delightful variation of traditional biryani. This restaurant-style recipe begins with marinating prawns in a mixture of spices, ginger-garlic paste, and lemon juice to enhance their flavor. The prawns are then sautéed until cooked and mixed with sautéed onions, tomatoes, and additional spices.
Ingredients
For Marinating the Prawns
- 600-650 grams Prawns shelled & deveined
- 2 tablespoons Ginger-garlic paste
- ½ teaspoon Turmeric powder
- 2½ teaspoons Red chili powder
- 2½ teaspoons Coriander powder
- ¾ teaspoon Garam masala powder
- Salt to taste
- Juice of ½ lemon
For Cooking Rice
- 3 cups Basmati or long-grained rice 500 grams
- Whole spices:
- 5 Green cardamom pods
- 3 Cinnamon sticks
- 6 Cloves
- 2 Star anise
- 3 Bay leaves cut
For Assembling the Biryani
- 4 medium Onions sliced
- 2 medium Tomatoes chopped
- 3-4 Green chilies cut into 1-inch pieces
- A handful of fresh mint leaves chopped
- A handful of fresh coriander leaves chopped
- Ghee or oil for cooking
- Salt to taste
Instructions
Marinating the Prawns
- In a bowl, combine ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala powder, salt, and lemon juice.
- Add the cleaned prawns to this marinade and mix well until they are evenly coated.
- Cover the bowl and let it marinate for at least 30 minutes (or longer for better flavor).
Cooking the Rice
- Rinse the basmati rice under cold water until it runs clear to remove excess starch.
- Soak the rice in water for about 30 minutes.
- In a large pot, bring water to a boil and add whole spices along with salt.
- Add the soaked rice to boiling water and cook until it's about 70% done (the grains should still have some bite).
- Drain the rice and set it aside.
Preparing the Gravy
- Heat oil in a heavy-bottomed pan over medium heat.
- Add sliced onions and sauté until they turn golden brown.
- Stir in chopped tomatoes and green chilies; cook until tomatoes soften.
- Add marinated prawns to this mixture and cook until they turn pink and are cooked through.
- Mix in chopped mint leaves and coriander leaves.
Assembling the Biryani
- In a heavy-bottomed pot or biryani handi, layer half of the cooked rice at the bottom.
- Spread half of the prawn mixture over this layer.
- Add some mint leaves, coriander leaves, fried onions (if using), and sprinkle some garam masala if desired.
- Layer with remaining rice on top followed by more prawn mixture.
- Finish with another layer of rice and garnish with mint leaves, coriander leaves, saffron milk (if using), and drizzle some ghee on top.
Dum Cooking Method
- Seal the pot with aluminum foil or dough to ensure no steam escapes.
- Cook on low heat for about 20 minutes to allow flavors to meld together.
- Once done, let it rest for another 10 minutes before serving.
Notes
Serving Suggestions
Prawn Biryani can be served with various accompaniments:- Raita: A cooling yogurt-based side that balances out spices.
- Salad: Fresh vegetable salad adds crunch and freshness.
- Salan: A spicy curry or gravy that complements biryani well.