Thu. Oct 17th, 2019

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Prawn Biryani recipe

3 min read

No one can deny their love for Biryani. Biryanis are versatile and can be prepared with either chicken, meat, prawns, fish or even with vegetables. Biryani whether veg or non veg is  must in a royal feast. The type and preparation for Biryani vary from region to region. The ingredients used also varies according to the culture and people. Biryanis can be prepared spicy in Hyderabadi style or can be made sweet like Kashmiri ones.

Prawns biryani is a flavourful made using prawns or jingga and basmati rice. Prawns is marinated with spices and caramelized onions which adds a lovely flavour to the prawns. It is layered and cooked along with parboiled basmati rice. Saffron milk is also added for added flavour and colour.

Make and serve this biryani on holidays or weekends and enjoy with family and friends.

Prawn Biryani
 
See Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Ingredients
  • FOR MASALA
  • 1 tbsp shahi jeera
  • 1 tbsp fennel seeds
  • 4 Cardamom
  • 2 inch cinnamon sticks
  • FOR THE FRIED ONIONS
  • 2 big onions very thinly sliced
  • Oil for deep-frying
  • FOR MARINATION
  • 500 grams Prawns
  • 375 grams yogurt
  • ½ tbsp Turmeric powder
  • Salt as per the taste
  • 2 tbsp red chili powder
  • 2 tsp biryani masala
  • ½ cup fried onions
  • 2 Green chilies finely chopped
  • 1 tbsp ginger garlic paste
  • 1 lemon
  • ½ cup Mint leaves
  • FOR BOILING THE RICE
  • 500 grams Basmati rice
  • whole garam masala spices
  • 2 bay leaves
  • Salt add until the water tastes salty
  • ¼ cup Mint leaves
  • 2 tbsp Oil
  • FOR BIRYANI
  • 4-5 tbsp Oil
  • ¼ cup Mint leaves
  • leftover fried onions
  • ¼ tsp food color optional
Instructions
  1. MASALA PREPARATION
  2. Dry roast shahi jeera, fennel seeds, cinnamon, cardamom, cloves make them into a powder.
  3. Have used 2 tsp of masala in this recipe.but you can add less masala or according to your taste.
  4. FRYING THE ONIONS
  5. Take two onions, cut them into very thin long slices.
  6. Heat oil for deep fry.
  7. Fry onions until they turn into golden brown color.
  8. Drain out the excess oil while taking them out. They will become crispy within a minute.keep aside.
  9. PREPARING PRAWNS
  10. Rinse prawns thoroughly.
  11. Remove the outer shells if any.
  12. MARINATION
  13. Put the prawns into a bowl.
  14. Add turmeric powder, salt, red chili powder, biryani masala, ginger garlic paste, fried onions, chopped green chilies, mint leaves, lemon juice and, yogurt.
  15. Leave the marinade for 30 minutes.
  16. Soak the rice soon after you finish marination process.
  17. Soak basmati rice for 30 minutes.
  18. BOILING THE RICE
  19. Pour water in a vessel, add all whole garam masala spices, salt, mint leaves, and oil.
  20. Water should taste salty, bring water to the boil.
  21. When the water starts to boil, add soaked basmati rice and cook for 3-4 minutes.do not cook the rice completely.
  22. Rice must be half cooked, rest of the cooking is done using the moisture in the marinade.
  23. turn off the flame after 3 minutes.strain out the water from rice immediately.
  24. COOKING BIRYANI
  25. Take a thick bottomed vessel, add 4-5 tbsp of oil approximately(you can use the oil used for frying onions).
  26. Then pour the marinade into the vessel and spread it evenly. Spread the rice over the marinade evenly, add few mint leaves and fried onions over the rice.
  27. Cover it and cook on high flame for 10 on minutes on medium-high flame and later 7-10 minutes on a low flame.
  28. Turn off the heat and leave it for some time.do not open the lid immediately.
  29. RECIPE NOTES
  30. You may use the masala powder and red chili powder according to your taste

 

Recipe at:

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