Best Prawn Biriyani

The taste of the prawn biryani will longer on your taste buds so much so that it will straight away enter in your weekly menu list. Serve this delicious biryani with any favourite raita of your choice or simple gravy or with  salad.

I have come across many people who do not enjoy seafood in biryani. But, this one is so good that even if you don’t like it, you will definitely end up becoming a true Prawn biryani fan. And I mean it!

This recipe of prawn biryani is very much associated to Indian cuisine, but gaining popularity around the globe. To my knowledge, all I knew was, that this is an Indian style prawn biryani receipe

Rice & Prawn Selection

For this Prawn biryani dish, I have used medium sized fresh prawns without tail, my forever favourite. But, if you like to relish the prawn with tail on, then without any hesitation, go for it. There is no such rule to use them small or large, with or without tail.

You can also use frozen prawns for this dish. Just remember to thaw it very well and allow every bit of water to drain from it. So, the best way is to pat dry them with clean kitchen towel to get rid of any moisture in prawns.

For rice, I have consistently chosen long grain basmati rice only. The appeal and taste of the biryani rice plays a major role in turning the dish from basic to the royal treat.

That beautifully bloomed rice with perfect meld of spices and meat is simply delightful, visually as well as in taste. You can also choose to use Jeera Samba rice or even Sella rice for this recipe.

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 (birista)
• 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
• generous pinch of saffron (soaked in 2 tablespoons of water)
• 2 tbsp Ghee

Procedure

Marinate Prawn

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

Cook the prawn

Heat 3 tablespoons of oil in heavy bottom pan (we will slow cook the biryani in same pot, so choose the one with tight fitting lid). Then, add 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 Prawn and mix. Cook on high heat for minute and then low heat for 3 minutes(do not add any water to it while cooking). Add coriander leaves and mint leaves and mix, cook for another 30 seconds

This is how the prawns masala should look. It should not be too dry nor too watery.

Cook the Rice

In a large pot, add enough water.  Add bay leaves, oil, lemon juice, shazeera and salt. Bring it to a boil. Add rice to the boiling water and cook until the rice is 70% done.

Layer 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 prawns layer. Sprinkle the melted ghee and saffron water over the rice layer.

Cover the pot with the 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) exactly for another 15 minutes.

After 15 minutes, switch off the heat and leave it to rest for 10 minutes. Open the lid, dish out yummy hot prawn biryani and serve with raita of your choice.

you can definitely freeze this Prawn biryani in bulk or in portions as meal prep. Let it cool for sometime until at room temperature. Transfer into clean airtight box or ziplock bag and freeze.