Prawns Biryani Recipe | Shrimp Biryani Recipe

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For all the Biryani lovers, this one is for you! Prawns biryani is an Indian non-vegetarian rice preparation. The moderate spices and tender prawns add delicate flavors to this rice preparation. Slow cooked to perfection, this is one of the most popular Biryani, known world over for its perfect blend of flavored spices. The slow dum process traps the steam to retain the aroma and the authentic taste.








Prawns Biryani Recipe


prep time

overnight (8-9 hrs)
cooking time

30 min
total time

8 hrs 30 min


Course: Main
Cuisine: Indian

Ingredients:

For the Marinade:
  •      1 lb medium sized prawns
  •      3 tablespoon yogurt
  •      1/2 lemon
  •      1 teaspoon biryani masala
  •      1 teaspoon red chili powder
  •      1/2 teaspoon turmeric powder
  •      1/2 teaspoon cumin powder
  •      1/2 teaspoon pepper powder
  •      Pinch of cardamom powder
  •      2 green chillies slit
  •      Mint leaves
  •      Fried sliced onions
  •      Salt to taste
For Rice:
  •      2 cups Basmati rice
  •      4 cups water
  •      1 teaspoon ghee
  •      4 green cardamom
  •      1 cinnamon stick
  •      2 Bay leaves
  •      4 pepper corns, 4 cloves
  •      1 teaspoon jeera
  •      1 teaspoon fennel seeds
  •      Mint leaves
  •      2 Aniseed
  •      2-3 strands of mace
  •      Salt as required
For assembling:
  •      1 onion sliced and shallow fried
  •      Mint leaves and Coriander leaves chopped
  •      1 teaspoon Biryani masala
  •      3 tablespoon ghee
  •      Saffron soaked in 1/4 cup warm milk
Recipe:

Marinating the Prawns:
  • Combine the marinating ingredients mentioned above
  • Add the prawns to the marinade and mix well
  • Cover the marinated prawns and refrigerate it overnight
Cooking the Rice:
  • Take 4 cups of water in a vessel
  • Add the spices mentioned above and bring it to boil
  • Add the rice to the boiling water and let it boil for 5 min till it is half cooked
  • Drain the remaining water
  • Rinse the rice with cold water to prevent the rice from further cooking
Cooking the Biryani:
  • Add 2 teaspoon melted ghee in a thick bottom vessel
  • Add the marinated prawns and spread it as a layer
  • Sprinkle biryani masala, coriander and mint leaves and fried onions
  • Add 1 teaspoon ghee over the layer
  • Layer the rice over the prawns
  • Sprinkle another layer of biryani masala, coriander and mint leaves and fried onions
  • Sprinkle cashew pieces
  • Add food color to add the trademark color to the biryani
  • Add the milk with the soaked saffron
  • Cover the vessel with wet cloth/aluminium foil and the cover it with the lid
  • Make sure the lid is tight to prevent steam to escape
  • Cook the biryani on slow heat for 15 min
  • Now place a pan under the vessel and further cook the biryani for another 15 min
  • Once done, let the biryani rest for 15-20 min
  • Avoid the temptation to open the lid
 Garnish with the onions and coriander leaves. Serve hot with raita.

The Boy Who Cooks

A Software Engineer by profession, I started cooking very recently and now just can't get enough of it. I don't adhere to one specific diet...I am more of a cook on the whim kind of a person. No one is born a great cook...One learns by doing. In the words of Julia Child, 'The only real stumbling block is the fear of failure. In cooking, you've got to have a what-the-hell attitude'.

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