Prawn Biryani Recipes

 

Prep Time   : 10 minutes

Cook Time   : 25 minutes

Marination  : 30 minutes

Total Time    : 35 minutes

Servings        : 2

INGREDIENTS (1 CUP = 240ML )

Ingredients for prawn biryani rice

1¼ cups basmati rice

1 small bay leaf

2 to 3 green cardamoms

½ teaspoon shahi jeera (optional)

marination ingredients

250 grams shrimp or prawns (cleaned)

1 teaspoon GINGER GARLIC PASTE

1/8 teaspoon turmeric

½ teaspoon BIRYANI MASALA

½ teaspoon red chili powder

1/8 teaspoon salt (adjust to taste)

Biryani gravy ingredients

2 to 3 tablespoon oil or ghee

1 bay leaf or tej patta

1 inch cinammon or dalchini

1 small star anise

2 green cardamoms or elaichi

4 to 5 cloves

½ teaspoon shahi jeera or cumin

1 large onion sliced thinly

1 teaspoon GINGER GARLIC PASTE

1 medium tomato deseeeded & chopped (optional)

2 tablespoon coriander leaves chopped finely

2 tablespoon mint leaves or pudina chopped

1 teaspoon BIRYANI MASALA

½ teaspoon red chili powder

salt as needed

¼ cup curd (yogurt) or coconut milk at room temperature

INSTRUCTIONS

Preparation for prawn biryani

Marinate prawns with ginger garlic paste, turmeric, biryani masala, red chilli powder & salt. 

Keep it aside for 30 minutes.

Wash rice a few times and soak it for 30 minutes. 

Bring 3 to 4 cups of water to a rolling boil along with bay leaf, cardamoms, shahi jeera, 1 tsp oil and salt. 

Drain water and add it to the boiling water. 

Cook it al dente but not mushy. It must be firm. Drain the rice to a colander.

Making graving for shrimp

Heat a pan with oil. Saute cloves, cinnamon, bayleaf, shahi jeera and star anise in hot oil. 

Fry onions until light golden brown stirring often. 

Next fry ginger garlic paste until the raw smell goes away. 

Saute tomatoes and mint, coriander leaves in the same pan.

When the tomatoes turn mushy, add chili powder, biryani masala, salt and turmeric. 

Cook until the oil begins to ooze out. Add the prawns and fry just for a minute for the ginger garlic paste to loose the raw flavor.

Pour curd or coconut milk and stir. Cook until the gravy thickens & the prawns cook fully. 

The prawns curl up to C shape when cooked. Do not over cook as they turn hard. 

Tiger prawns take only 3 mins to cook. Taste your gravy and add more salt if needed.

How to make prawn biryani

Grease a pot for making biryani, add half of the rice to the pot. Level it evenly

Add the prawn garvy and level it. Add the rest of the rice. 

Seal with a foil or tight lid and cook on a hot tawa or griddle for 20 minutes. 

Allow prawn biryani to rest for 15 minutes. Serve with a RAITA.

NOTES

Avoid adding prawn gravy at the bottom as it over cooks the prawns. 

I have layered the gravy in the center and at the bottom to avoid overcooking the prawns.

Avoid overcooking prawns as they turn hard & rubbery.

Avoid using chilled coconut milk or yogurt. Bring it to room temperature and use.