Prawn Biryani | How to make Prawn Biryani - by foodogger

Prawn Biryani

Dainty and delightful, a biryani that will make you ask for more and more. My signature restaurant-style layered prawns dum biryani recipe is similar to the Hyderabadi version. It is a super simple, easy, and fragrant rice and shrimp dish that your entire family will thoroughly enjoy.

Ingredients:-

For Marination

• 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 (barista)
• 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

For Rice

• 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
• Salt
• 2 Oil
• Water as required

For Layering:

• ¼ cup Fried onions (birista) (Birista)
• generous pinch of saffron soaked in 2 tablespoons of water
• 2 tbsp Ghee

Instructions:-

Marinating Prawn

• In a large bowl, combine all the ingredients well. Add prawns, and mix. Cover and allow it to marinate for 30 mins under refrigeration.

Cooking The Prawn

• Heat 3 tbsps of oil in a heavy bottom pan. (we will slow cook the biryani in the same pot, so choose the one with a tight-fitting lid).
• Then, add sliced onions and fry until just starts picking up golden color.
• Add bay leaf and sliced tomatoes and sauté on high heat for another minute.
• Then, add marinated prawns and mix. Cook on high heat for a minute and then low heat for 3 minutes. Do not add any water and do not overcook the prawns.
• Add coriander leaves and mint leaves and mix.

Boiling 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.

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 prawn's layer.
• Sprinkle the melted ghee over the rice layer.
• Sprinkle the saffron water and cover the pot with a 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 a raita of your choice.