Ingredients
Equipment
Method
- 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.