Prawns Biryani Recipe | Shrimp Biryani Recipe
Prawns Biryani Recipe | Shrimp Biryani Recipe is one of the loved seafood which is marinated with a blend of spices, curd and then cooked with semi-cooked basmati rice. Biryani is always being a royal recipe from the Moghul period.
Whether we make this recipe with chicken, mutton, eggs or with shrimps the process remains almost the same. Learn how to make Prawns Biryani Recipe with step by step image instructions along with tips and a video.
When compared to other non-vegetarian recipes, when you have all spices it all takes to add them with prawns and marinate. Cooking rice and adding it to marinated mix and cooking at slow and low flame. This will not only save your time of cooking curry but also rice.
Our recipe recommends fresh and medium-sized shrimps, if you do not have fresh ones we can even use frozen but it a good idea to bring them to room temperature or to soak them in hot water.
Tips to make the perfect Prawns Biryani Recipe:
- Using a minimum of 2 year old basmati rice will yield you long and soft rice grains.
- Soaking rice for 30 minutes and adding it while water is boiling will give your perfect long grains.
- When soaking rice, it needs less water when compared to regular cooking.
- Clean prawns with turmeric powder and salt and then marinate.
- To get nonsticky rice, remove starch from boiled basmati rice and then put it in prawns gravy.
- Seal the lid with either wheat dough or place a weight over the lid and trap air.
- Usually, dum biryani is the process of slow cooking by locking air to escape.
You may also like to check other recipes:
Chicken Biryani and
Prawns Biryani Recipe | Shrimp Biryani Recipe
Prawns Biryani Recipe | Shrimp Biryani Recipe is one of the loved seafood which is marinated with a blend of spices, curd and then cooked with semi-cooked basmati rice.
Ingredients
- Prawns – 250 gms.
- Water – 500 ml. 2 bowls
- Basmati Rice – 1 bowl
- Turmeric powder – ¼ tbsp.
- Salt – 2 ¼ tbsp.
- Red chilli powder – 1 tbsp.
- Ginger garlic paste – 2 tbsp.
- Coriander powder – 1 tbsp.
- Black pepper powder – ¼ tbsp.
- Garam masala powder – 1 tbsp.
- Curd – 2 tbsp.
- Lemon juice – 1 No.
- Mint leaves – 3 tbsp.
- Coriander leaves – 3 tbsp.
- Oil – 6 tbsp.
- Onions – 1 ½ bowl
- Cinnamon sticks – 6 No.
- Cloves – 8 No.
- Green cardamoms – 3 No.
- Dry mace flower/ jaji puvvu – 1 No.
- Star anise – 1 No.
- Bay leaves – 2 No.
- Dry fruit hub/ Marathi Moggu – 1 No.
- Green chillies – 3 No.
- Tomatoes – ½ bowl
- Sayajeera – ¼ tbsp.
- Ghee -1 tbsp.
Instructions
- Clean and add basmati rice in a bowl and add 2 bowls of water and soak for 30 minutes.
- Put cleaned prawns in a mixing bowl, add red chilli powder, turmeric powder, coriander powder, garam masala powder, black pepper powder, salt and ginger-garlic paste.
- Add mint and coriander leaves, curd, lemon juice and little oil.
- Mix all ingredients, close the lid and marinate for 30 minutes.
- While soaking and marination are being done, let’s prepare fried onions.
- Heat oil and deep fry thin slices of onions on low to medium flame till they turn a golden brown colour.
- Once onions are done, remove from oil and squeeze to remove excess oil.
- Add a little more oil to the same pan and add few cinnamon sticks, green cardamom, cloves, star anise, mace flower, dry fruit hub and bay leaf.
- Saute for a while on low flame and add green chillies, remaining onions and tomatoes.
- Close the lid and cook for a while till tomatoes turn soft.
Preparing Basmati Rice:
- Let’s flavour rice with spices, Boil a half litre of water in a bowl and add few cinnamon sticks, little sayajeera, cloves, green cardamom, salt, bay leaf and little oil.
- Cover the vessel with a lid and bring water to boil.
- Drain water from rice and put rice into flavoured water and semi cook rice.
- Add marinated prawns to tomato mixture and cook till rice turns soft.
- Break rice grain with fingers if they break then rice is semi-cooked.
- Drain starch from rice and pour cold water so that rice turns non-sticky and give a grainy texture.
- Put a portion of rice over prawn mixture and sprinkle fried onions, coriander and mint leaves.
- Repeat the process of layering till whole rice is spread.
- Put little ghee over the last layer and place a lid and seal it.
- We can either put aluminium foil as a lid, wheat dough to seal the lid layer or simply put weight over the vessel so that air is locked.
- Dum biryani by cooking it on low flame for 15-20 minutes.
- Once the prawns biryani recipe is ready, serve hot accompanied with curd raita.
Recipe Video
How to make prawns biryani recipe:
1. Add basmati rice to a bowl and clean it. Add 2 bowls of water equal to rice and soak for half an hour.
2. Clean prawns and put them in a mixing bowl. Sprinkle turmeric powder, salt and red chilli powder.
3. Add ginger garlic paste, coriander powder, black pepper powder and garam masala powder.
4. Put curd, lemon juice, 2 tbsp. mint leaves and 2 tbsp. coriander leaves.
5. Add 1 tbsp. Oil and mix well. Let it marinate for an hour with the lid covered.
6. Meanwhile, In a thick bottom vessel add 3 tbsp. Oil and add 1 bowl of thin slices of onions and fry them till they turn golden brown. Remove excess oil and transfer to another bowl.
7. In the remaining oil add 2 tbsp. Oil and put 4 No. cinnamon sticks, 5 No. cloves and crushed 2 No. green cardamoms.
8. Put dry mace flower (jaji puvvu), star anise, bay leaves and Dry fruit hub (Marathi Moggu).
9. Add ½ bowl onions, green chillies, tomatoes and cook for a while with lid covered.
Preparing rice for prawns biryani:
10. Put 2 No. Cinnamon sticks, 3 No. Cloves, 1 No. Green cardamom and sayajeera in boiling water (2-3 bowls).
11. Add 2 bay leaves, ¾ tbsp. Salt, 1 tbsp. Oil and bring it to boil with lid covered.
12. Drain the water in the rice and add soaked rice to boiling water.
13. Simultaneously, open the lid of the tomato mix and add marinated prawns and close the lid.
14. Check boiling rice, When rice grain breaks with a gentle press of fingers then rice is semi-cooked, off the flame and drain starch.
15. Once all hot starch is removed, pour cold water over rice so that we get grainy rice.
16. Open the lid of prawns and put rice over it to form a layer.
17. Sprinkle fried onions, mint leaves, coriander leaves and rice layer. Repeat this layer formation whole rice is put.
18. Add ghee over the layer and place a lid. If you want to lock the air then place a weight over the lid till rice is cooked.
19. Cook for 15-20 minutes on low flame. Once you feel the aroma of the recipe check rice from the bottom. Usually, the rice turns dry over top.
20. Serve Prawns Biryani Recipe hot accompanied with raita.
