Looking for a flavorful and satisfying dinner option? Look no further than this recipe of prawn biryani. With a blend of fragrant spices and succulent prawns, this dish will impress your taste buds and satisfy you. Follow these simple steps to create a delicious and aromatic meal perfect for any occasion.
Table of Contents
This Recipe of Prawns Biryani is a traditional Indian dish that uses only the freshest ingredients. It is simple to make and has a wonderful taste. Prawns are a favorite seafood item, and this dish is sure to satisfy any seafood lover. If you try this recipe, please let us know what you think. We value your feedback and look forward to hearing from you.
Here is a recipe of Prawns Biryani prepared in the traditional Dum style, which involves keeping the rice separate from the masala. This method is also used for Chicken Biryani and Mutton Biryani, resulting in a deliciously flavorful dish. You will need Basmati Rice, Prawns, Onion, Tomatoes, Curd, Coriander, Mint leaves, and an assortment of Indian spices to make this recipe.
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How to make recipe of prawns biryani at home?
Recipe of Prawns Biryani
This Prawns Biryani is prepared in the authentic dum biryani style, which means the rice is not mixed in with the masala. It is traditionally cooked, just like the delicious Chicken and Mutton Biryani. Unlike Prawns Pulav, this dish is not mixed with rice in the masala.
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Servings: 3 people
Calories: 292kcal
Cost: 500 Rs
Equipment
- 2 Bottom Vessels
- Iron Tawa
Ingredients
- 2 Cups Basmati Rice Soaked in Water for 30 mins and drained
- 3 Nos Onions Finely sliced & crispy fried
- 4 Nos Onions Sliced
- 3 Nos Tomatoes Finely Chopped
- 500 grms Prawns Cleaned
- ½ Cup Curd
- ½ Cup Coriander Chopped
- ½ Cup Mint Leaves Chopped
- 1 Nos Lemon
- ½ tbsp. Turmeric Powder
- 1.5 Tbsp Red Chilly Powder
- ½ tbsp. Garam Masala
- Salt as per taste
- 1 tbsp Ginger Garlic & Chilly Paste
- Oil for Cooking
- 2 tbsp Ghee
Instructions
- Ingredients
- To marinate the prawns, begin by placing the cleaned and washed prawns in a mixing bowl. It's recommended to use slightly larger prawns for enhanced flavour in the biryani.
- Next, include ginger, garlic, and chilli paste into the prawns.
- Next, add ½ teaspoon of salt and ½ teaspoon of turmeric powder according to your taste.
- To finish the marination, include three tablespoons of curd. But, if curd isn't your preference in seafood, feel free to avoid this step and substitute it with the juice of half a lemon.
- Ensure that the prawns are evenly coated by thoroughly mixing them with all the ingredients or marinade.
- For best results, marinating the prawns for a minimum of 30 minutes is recommended.
- To start preparing the biryani, we should first make the masala. When marinating the prawns, get a large pot that can accommodate the masala and rice.
- Once heated, add 4-5 tablespoons of oil and whole spices like bay leaf, cinnamon, star anise, and black peppercorns.
- For a more flavorful dish, lightly cook the whole spices on low heat before adding thinly sliced onions.
- For a golden-brown colour, fry the onions on a low-medium flame.
- After the onions have turned golden, add ginger, garlic, and chilli paste to the mixture.
- Ensure the ginger and garlic paste are well-fried until the raw scent disappears and it turns golden.
- Afterwards, include the diced tomatoes.
- When adding salt to the tomatoes, use half a teaspoon or add as needed. Remember that we have already used some salt for marinating the prawns.
- To prepare the tomatoes, cook them on high heat until they are soft and mushy.
- Now that the tomatoes have become soft and mushy, we can start adding the dry masalas.
- Thoroughly mix the tomatoes with red chilli powder, turmeric powder, and garam masala.
- Cook the masala until it becomes aromatic and adequately cooked.
- After marinating the prawns, they should be added to the masala.
- Ensure to completely cover the prawns with the masala and fry them on high heat for one minute.
- To complete the recipe, include the diced coriander and mint leaves in the blend.
- Make sure to mix all of the ingredients together thoroughly.
- To achieve optimal results, it is recommended to cook the prawns on low heat and cover the pan with a lid. It is important to not overcook them, as this can result in a rubbery texture. Cook for a duration of 5-7 minutes.
- Remember to check and mix the masala thoroughly after five minutes.
- Season the prawns for the dumplings, and be careful not to overcook them. Add salt if necessary.
- Please include fried crispy onions in the dish.
- To start, blend all the ingredients well. After that, mix in some chopped coriander, mint leaves, and four tablespoons of curd.
- Combine the ingredients and cook for one minute. The masala is now prepared and can be used at a later time.
- Please take another container and add one tablespoon of Ghee to it.
- You can heat up some ghee and add bay leaf and peppercorns to add some extra flavour. You can add other spices to enhance the taste if you want to.
- If you want to cook 2 cups of rice, add 4 cups of water using the 1:2 ratio.
- To make the rice water noticeably salty, add a spoonful of salt.
- Let it boil entirely on high heat.
- After the water has boiled, add the pre-soaked rice and keep the heat high.
- For non-sticky and well-textured rice, mix it thoroughly and add the juice of half a lemon.
- Kindly set it to boil on high heat.
- To cook the water, wait until it starts boiling, then lower the heat and cover the pot with a lid. Allow it to cook for 15 minutes.
- Don't forget to check the rice after 15 minutes by lifting the lid and inspecting it.
- To prevent the rice grains from sticking together, it's best to avoid excessive stirring while cooking.
- To begin, set the rice aside. Then, heat a thick iron tawa on a high flame over the gas.
- Put the masala vessel onto the tawa.
- After that, place the rice over the masala.
- Add crispy fried onions, coriander, mint leaves, and garam masala to enhance the dish's flavour.
- To cook, tightly cover the pot and let it simmer over low heat for 10-15 minutes.
- Once you have cooked the dish for 10 minutes, please switch off the heat and let it rest for an extra 5 minutes. This will ensure that all the flavours are fully developed.
- The Prawn Biryani has been prepared and is now ready to be served.
- For maximum enjoyment, serve the dish while it is still hot and accompany it with raita and papad.
Video
Notes
Do not overcook the prawns; otherwise, they will turn rubbery
Use a Bottom vessel – Big enough to accommodate Prawns and Rice together.
Use good quality rice – Old Basmati rice is preferred – Soak it in water for half an hour and drain it before cooking.
Do not stir continuously while cooking the rice; It might break the rice and spoil its quality.
While keeping on Dum, ensure the lid is tight and do not open the cover before 10 -15mins
Try to use a thicker Tawa to dum the biryani.
Nutrition
Calories: 292kcal | Carbohydrates: 31g | Protein: 20g | Fat: 9.4g | Sodium: 419mg | Potassium: 462mg | Fiber: 1.4g | Sugar: 3.2g | Vitamin A: 3IU | Vitamin C: 11mg | Calcium: 3mg | Iron: 9mg
1 Comment
Super explanation 👏