Recipe Name:
Prawns Biryani
Prep Time:
30 minutes
Cook Time:
30 minutes
Serves:
4 people
Description:
Prawns Biryani is a flavorful and aromatic rice dish where succulent prawns are cooked with fragrant basmati rice and a blend of spices. This dish combines the richness of seafood with the exquisite flavors of biryani, making it a delightful meal for any occasion.
Why You Will Love It:
You will love Prawns Biryani for its tender prawns marinated in spices, layered with aromatic rice, and cooked to perfection. Each bite is infused with the flavors of saffron, mint, and spices, creating a harmonious blend that is sure to satisfy your taste buds.
Key Ingredient:
Prawns and Basmati Rice
Ingredients:
For Marination:
Marinating the Prawns:
Prawns Biryani
Prep Time:
30 minutes
Cook Time:
30 minutes
Serves:
4 people
Description:
Prawns Biryani is a flavorful and aromatic rice dish where succulent prawns are cooked with fragrant basmati rice and a blend of spices. This dish combines the richness of seafood with the exquisite flavors of biryani, making it a delightful meal for any occasion.
Why You Will Love It:
You will love Prawns Biryani for its tender prawns marinated in spices, layered with aromatic rice, and cooked to perfection. Each bite is infused with the flavors of saffron, mint, and spices, creating a harmonious blend that is sure to satisfy your taste buds.
Key Ingredient:
Prawns and Basmati Rice
Ingredients:
For Marination:
⦁ 500 grams prawns, peeled and deveined
⦁ 1/2 cup yogurt (curd)
⦁ 1 teaspoon ginger-garlic paste
⦁ 1/2 teaspoon turmeric powder
⦁ 1 teaspoon red chili powder
⦁ Salt to taste
For Biryani Rice:
⦁ 2 cups basmati rice, soaked for 30 minutes and drained
⦁ 2 tablespoons ghee (clarified butter)
⦁ 2 onions, thinly sliced
⦁ 1 bay leaf
⦁ 4-5 cloves
⦁ 4-5 green cardamom pods
⦁ 1-inch cinnamon stick
⦁ 1 teaspoon cumin seeds
⦁ 1 teaspoon biryani masala
⦁ 1/2 teaspoon saffron strands, soaked in 2 tablespoons warm milk
⦁ Salt to taste
⦁ Fresh coriander leaves and mint leaves for garnish
For Layering:
⦁ Fried onions (from above)
⦁ Saffron-infused milk
⦁ Fresh coriander leaves and mint leaves
⦁ Ghee (clarified butter)
Instructions:Marinating the Prawns:
⦁ In a bowl, combine yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Mix well to form a smooth marinade.
⦁ Add prawns to the marinade and mix until they are well coated. Cover and refrigerate for at least 30 minutes to marinate.
Cooking Biryani Rice:
⦁ Heat ghee in a deep, heavy-bottomed pan or biryani pot over medium heat. Add sliced onions and fry until they turn golden brown and crispy. Remove half of the fried onions and set aside for garnish.
⦁ To the remaining onions in the pot, add bay leaf, cloves, green cardamom pods, cinnamon stick, and cumin seeds. Sauté for a minute until fragrant.
⦁ Add soaked and drained basmati rice to the pot. Stir gently to coat the rice with ghee and spices.
⦁ Pour 4 cups of water into the pot. Add biryani masala and salt to taste. Stir gently.
⦁ Bring the water to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let the rice cook for 10-12 minutes or until the rice is 70-80% cooked and water is almost absorbed. Remove from heat.
Layering and Dum Cooking:
⦁ In a small bowl, soak saffron strands in warm milk for 10 minutes.
⦁ In a separate heavy-bottomed pan or biryani pot, spread a layer of half-cooked rice evenly at the bottom. Arrange marinated prawns over the rice in a single layer.
⦁ Sprinkle half of the fried onions, saffron-infused milk, fresh coriander leaves, and mint leaves over the prawns.
⦁ Repeat with another layer of the remaining rice and top it with the remaining fried onions, saffron-infused milk, fresh coriander leaves, and mint leaves.
⦁ Drizzle ghee evenly over the top layer.
⦁ Cover the pot with a tight-fitting lid or seal with aluminum foil. Place the pot on a tawa (griddle) or heat diffuser over low heat. Cook for 15-20 minutes on dum (slow cooking) until the rice is fully cooked and aromatic.
⦁ Remove from heat and let it rest for 10 minutes. Gently fluff the biryani with a fork.
Serving:
⦁ Serve hot and fragrant Prawns Biryani garnished with additional fried onions, fresh coriander leaves, and mint leaves. Enjoy with raita (yogurt condiment) and salad.
Recipe Notes:
⦁ Adjust the spice levels according to your preference by varying the amount of red chili powder and biryani masala.
⦁ Be gentle while layering the rice and prawns to ensure even distribution of flavors.
⦁ Ensure the prawns are not overcooked during the dum cooking process to maintain their tender texture.
Enjoy the aromatic and flavorful Prawns Biryani, a perfect dish to elevate any dining experience!