Prawn biryani (shrimp biryani)
Prawn biryani recipe made in dum style with basmati rice, spices and herbs. It turns out delicious and very flavorful. Serve prawn biryani with a raita or salan.
© Swasthi's Recipes
Servings: 2
Ingredients
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.
Nutrition
Calories: 585kcal | Carbohydrates: 83g | Protein: 25g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 210mg | Sodium: 1063mg | Potassium: 380mg | Fiber: 3g | Sugar: 2g | Vitamin A: 490IU | Vitamin C: 16.9mg | Calcium: 182mg | Iron: 4.4mg
