Prawns Biryani Recipe
Prawns Biryani is a delectable Indian dish that combines fragrant basmati rice with succulent prawns, aromatic spices, and herbs. This flavorful one-pot meal is typically prepared by marinating the prawns in a blend of spices, then cooking them with partially cooked rice in a sealed pot, allowing the flavors to meld together. The result is a rich, aromatic biryani that is both hearty and satisfying.
Print
Pin
Servings: 4
Calories: 500kcal
Ingredients
Ingredients:
For Marination:
- 500 grams Prawns, cleaned and deveined
- 1 Cups Yogurt
- 1 tbsp Ginger-garlic paste
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Garam masala powder
- Salt to taste
For Rice:
- 2 Cups Basmati rice
- 4 Cups Water
- 2-3 Green cardamom pods
- 2-3 Cloves
- 1 Cinnamon stick
- 1 Bay leaf
- Salt to taste
For Biryani:
- 2 tbsp Ghee (clarified butter) or oil
- 2 Large onions, thinly sliced
- 2 Tomatoes, finely chopped
- 2 Green chilies, slit
- 1 tbsp Ginger-garlic paste
- 1 tsp Cumin seeds
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Garam masala powder
- 1/2 Cups Fresh mint leaves, chopped
- 1/2 Cups Fresh coriander leaves chopped
- Saffron strands soaked in 2 tablespoons warm milk (optional)
- Fried onions for garnish
- Lemon wedges for serving
Instructions
Instructions:
1. Marinate the Prawns:
- In a large bowl, combineyogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala,and salt. Mix well.
- Add the cleaned prawns tothe marinade and coat them thoroughly. Cover and refrigerate for at least 30minutes.
2. Prepare the Rice:
- Rinse the basmati riceunder cold water until the water runs clear. Soak the rice in water for 20 minutes,then drain.
- In a large pot, bring 4cups of water to a boil. Add cardamom pods, cloves, cinnamon stick, bay leaf,and salt.
- Add the drained rice and cook until the rice is 70-80% cooked (it should still have a bite to it). Drain and set aside.
3. Cook the Prawns:
- Heat 1 tablespoon of gheeor oil in a large pan over medium heat. Add the marinated prawns and cook for3-4 minutes until they turn pink. Remove and set aside.
4. Prepare the Biryani:
- In the same pan, heat theremaining ghee or oil. Add the cumin seeds and let them splutter.
- Add the sliced onions andcook until golden brown.
- Add the ginger-garlic pasteand green chilies, and sauté for another 2 minutes.
- Add the chopped tomatoesand cook until they become soft and the oil starts to separate.
- Stir in the coriander powder, cumin powder, and garam masala powder. Cook for 2-3 minutes.
- Add the cooked prawns backto the pan and mix well.
5. Layer the Biryani:
- In a large pot or a heavy-bottomed pan, start layering the biryani.
- Begin with a layer of halfthe cooked rice.
- Add a layer of the prawnmixture, followed by a sprinkle of chopped mint and coriander leaves.
- Repeat with the remainingrice and prawn mixture.
- Drizzle the saffron milk ontop if using.
- Cover the pot tightly with a lid or aluminum foil.
6. Dum Cooking:
- Place the pot on a lowflame and cook for 20-25 minutes to allow the flavors to meld together (thismethod is known as "dum" cooking).
- Alternatively, you canplace the sealed pot in a preheated oven at 180°C (350°F) for 20-25 minutes.
7. Serve:
- Gently fluff the biryaniwith a fork.
- Garnish with fried onionsand additional mint and coriander leaves.
- Serve hot with lemon wedges and raita or your favorite side dish.
Nutrition
Calories: 500kcal | Carbohydrates: 55g | Protein: 30g | Fat: 20g | Cholesterol: 200mg | Sodium: 800mg | Fiber: 4g | Sugar: 6g | Iron: 20mg