Prawn Biryani | Shrimp Biryani
Aromatic basmati rice dum cooked with prawns, herbs and spice powders. This simplified prawn biryani uses coconut milk instead of yogurt and skips saffron and fried onions for an easier preparation.
Equipment
Ingredients
Ingredients
prawns or shrimp (fresh or frozen, cleaned)
300 g
basmati rice (washed, soaked 30 minutes)
300 g
onion (sliced, layers separated)
2 piece
tomato (chopped)
2 piece
coconut milk (slightly thick)
200 ml
ginger garlic paste
15 g
mint leaves (chopped)
15 g
coriander leaves (chopped)
15 g
red chili powder
5 g
turmeric
2 g
biryani masala powder
10 g
coriander powder
5 g
oil
60 ml
bay leaf
2 piece
green cardamom
4 piece
cloves
4 piece
cinnamon
1 piece
star anise
1 piece
shahi jeera
5 g
salt
10 g
Instructions
Marinate prawns
Drain water completely from prawns, add chili powder, turmeric, salt and biryani masala powder.
Rest marinated prawns
Marinate and rub gently with the marinade. Set aside for at least 30 minutes or refrigerate overnight.
Prepare rice
Wash and soak rice for about 30 minutes. Drain completely. Bring 3-4 cups water to boil with salt, bay leaf, 4 green cardamoms, and 1/2 tsp shahi jeera. Add rice and cook until fully done but al dente - grainy, firm, not mushy.
Prepare whole spices
Heat oil in a pan. Add bay leaf, shahi jeera, cloves, cardamom, star anise and cinnamon. Note: Use slightly more oil than other biryani recipes as prawns release less fat.
Fry onions
When spices begin to splutter, add sliced onions (layers separated). Fry until brown or golden. Set aside a few onions for garnishing.
Add ginger garlic paste
Browned onions lend good flavor. Add ginger garlic paste and saute until raw smell disappears.
Add tomatoes and herbs
Add chopped tomatoes, mint and coriander leaves. Cook until tomatoes turn soft.
Add spice powders
Add turmeric, red chili powder, biryani masala powder and coriander powder (if using).
Cook masala
Cook until oil begins to separate from the masala.
Add marinated prawns
Add marinated prawns to the masala.
Fry prawns briefly
Fry prawns just for a minute.
Add coconut milk
Keep flame low. Pour slightly thick coconut milk and stir gently.
Cook gravy
Cook until gravy thickens and prawns are cooked through (about 3 minutes). Prawns curl into C-shape when done. Turn off heat and set aside.
Layer rice in pot
Grease a pot for dum cooking. Layer half of the cooked rice.
Layer gravy
Layer the prawn gravy over the rice.
Complete layering
Layer remaining rice. Optionally add 1/4 cup rice to pan used for prawns, stir and add back for colorful top layer. Add coriander and mint leaves.
Dum cooking
Cover pot with foil or tight lid. Heat griddle/ tawa until hot. Place biryani pot on hot griddle and dum/slow cook for 15-20 minutes on very low flame.
Rest biryani
Allow biryani to rest for at least 15 minutes after dum cooking.
Serve
Serve prawn biryani with onion slices and lemon wedges.
Storage
Best consumed fresh. Reheating may make prawns slightly rubbery. Do not freeze as texture of prawns and rice will deteriorate.
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