How To Make A Delicious Prawn Biryani
One of the easiest and quickest biryani recipe, prawn biryani manages to win the heart of every biryani/prawn lover. A beautiful gravy of prawns, cooked with onions, aromatic spices, and coconut milk is layered with rice, giving the biryani its signature flavoursome taste.
The Popularity Of Prawn Biryani
A perfect choice for a quaint lunch-dinner at home or for an elaborate party, prawn biryani checks all the boxes, to be crowned as a certified delicacy that every seafood lover should try at least once. It’s aromatic, it’s flavoursome, it’s beautiful to look and is a wholesome meal.
Taste And Flavour Of Prawn Biryani
A Biryani is a good biryani, only if it plays with your palette. Prawn biryani boasts an amalgamation of spicy, sweet and aromatic flavours from the spices, tanginess, and freshness of the coconut milk with the meatiness of the prawns.
The Specialty Of Prawn Biryani
Prawn biryani combines best of both worlds, quick recipe and yummy taste. Prawns take lesser time to marinate and to cook, which reduces the cooking time. In addition, their meatiness gives a distinctive flavour to the biryani.
Serving And Presentation Of Prawn Biryani
A few combinations are foolproof when it comes to serving prawn biryani. For one, simple raita or a tomato, cucumber and onion raita beautifully cut off the spiciness of the biryani, making for a good accompaniment. Another remarkable combination is deep fried onions, they look good as garnishing and tastes even better with the biryani.
How To Prepare Prawn Biryani
Preparing prawn biryani is fairly simple. You start off by marinating the prawns and cook the rice separately. The prawns are then cooked using an assortment of spices and some coconut milk. This thick gravy is then layered with rice in a pot and given ‘dum’, i.e. steamed to make the yummiest prawn biryani.
Details for Cooking Prawn Biryani
Total cooking time for prawn biryani is 1 hour, with 25 – 30 mins of preparation time and around 30 minutes of cook time. You can ignore the steaming procedure and just layer the biryani before serving, however, the ‘dum’ enhances the taste of prawn biryani to another level. The below-mentioned recipe serves 3 persons.
For Marinating the prawns
- Prawns – 20 medium sized or 250 gms (cleaned and deveined)
- Ginger Garlic paste - 1 tsp
- Turmeric - 1/2 tsp
- Biryani masala - ½ tsp
- Red chili powder – ½ tsp
- Lemon juice – 1 ½ tsp
- Salt – A pinch
For making rice
- Basmati rice - 1 ½ cups
- Bay leaf - 1 small
- Green cardamoms - 2 to 3
- Shahi jeera – ½ tsp
For the prawn biryani gravy
- Vegetable Oil - 2 to 3 tbsp
- Bay leaf - 1
- Cinnamon - 1 inch
- Star anise - 1 small
- Green cardamoms – 2 pods
- Cloves - 4 to 5
- Cumin - ½ tsp
- Onion - 1 large sliced thinly
- Ginger Garlic Paste – 1 tsp
- Coriander leaves – 10 – 15 leaves
- Mint leaves - 7 – 8 leaves
- Biryani masala - 1 tsp
- Red chili powder - ½ tsp
- Salt - as needed
- Coconut milk thick - ¼ cup or fresh curd (do not use sour)
For garnishing the prawn biryani
- Onion – 1 medium
- Mint leaf – 2 – 3 leaves
- Oil – for deep frying
How to make
Marinate Prawn – Mix ginger Garlic paste, turmeric, biryani masala, red chili powder, lemon juice and salt with the prawns and let them marinate for about 30 minutes
Prepping Rice – Soak the rice in water for about 30 minutes.
Prepping Veggies – Julienne the onions, both for biryani and garnishing.
For garnishing – Deep fry the onions for garnishing the prawn biryani, until crispy and brown. Keep them aside on a soaking towel
Bring 3 – 4 cups of water to a boil, add bay leaf, cardamoms, cumin, and salt.
Add the drained soaked rice and cook it until just cooked. (al dente)
Drain the rice into a colander, allow it to cool.
Take a pan and add vegetable oil.
Once heated, add cumin, cloves, cinnamon, bay leaf and star anise.
Let them sauté for a 1 minute until they become aromatic.
Add onion and fry them for 1-2 minutes, until they turn slightly brown.
Add ginger garlic paste until the raw smell goes away
Now add mint, coriander leaves, chili powder, biryani masala, salt, and turmeric.
Cook for about 2-3 minutes, until the masala starts oozing oil.
Toss prawns into the mixture and sauté for 2-3 minutes.
Cover with a lid, cook for another 2 -3 minutes or until prawns are cooked.
Keep the flame on low and add coconut milk.
Stir well and cook for a 2 -3 minutes until it forms a thick gravy
Layering and giving ‘dum’ to prawn biryani
Grease a pan with clarified butter or oil.
Add half of the cooked rice.
Layer the prepared prawn gravy over the rice.
Spread the rest of the rice evenly over it.
Seal the pot with a foil or cover with tight lid, so the steam does not escape
Keep the pot on a low flame for about 10 - 15 minutes.
Allow the prawn biryani to rest for another 10 -15 minutes, before removing the foil or lid.
Garnish the Biryani with deep fried onions and a mint leaf.
- You can use both fresh prawns or frozen prawns. In case of frozen prawns being used, defrost them thoroughly before marinating.
- Fresh curd could be used instead of coconut milk in the recipe, however, coconut milk gives better flavour to seafood.
Nutritional Value Of Prawn Biryani
Total Fat 15 g
Saturated Fat 4 g
Cholesterol 210 mg
Sodium 1063 mg
Potassium 380 mg
Total Carbohydrates 83 g
Dietary Fiber 3 g
If you love biryani and prawns, then do not forget to try this simple and quick recipe at home.