Prawn biryani with step by step pictures. Spicy prawn dum biryani made with rice, masala prawns layered and cooked on dum.
Everyone love biryani. It can be made pretty much with anything. The real tasty biryani is in the making of it. Biryani can be made in a pressure cooker, but the real aroma of the biryani comes only when it is made in dum. I have shared many biryani recipe, but i got many request for posting prawn biryani. So here it is.
Biryani is a mixed rice dish popular among Indian subcontinent Muslims. It's made by combining rice and spices with meat (usually chicken, goat, lamb, prawn, fish or beef). In some regional varieties, eggs and/or vegetables such as potatoes and soy beans are also added. Prawn biryani is a variation made along the same lines as chicken and mutton biryani, but with prawns or shrimp instead of chicken and mutton.
Dum is an ancient style of slow cooking that the Moguls introduced to India in the 16th century. Dum is derived from the Persian word Dumpukht, which means baked or air-cooked. A Handi is a round clay pot with a narrow neck and a flared rim. It has no handles and is the preferred vessel for dum cooking.
Hyderabadi Mutton Dum Biryani
Mughlai Chicken Dum Biryani
Chicken Kofta Dum Biryani
Fish Dum Biryani
Vegetable Dum Biryani
Mughlai Vegetable Dum Biryani
Mushroom Dum Biryani
Chicken Dum Biryani
I have shared quite a few prawn recipes in this blog recently and this is a addition to my list. I have two more prawn recipes to share.So stay tuned..
Ingredients for Prawn Biryani
Basmati Rice :
Basmati rice is a long, slender-grained aromatic rice that has traditionally been grown in India, Nepal, and Pakistan. White basmati rice contains more calories and carbohydrates than regular white rice. It also contains slightly more protein, but the difference is insignificant. Furthermore, both types of grains are highly processed and, due to their low fibre content, may cause blood sugar spikes.
They have a slightly crunchy, meaty flavour with a hint of sweetness that makes them popular in Chinese cooking, especially when served as butter prawns at wedding banquets or mixed in with sautéed vegetables like asparagus, sugar snaps, and broccoli. Freshwater is only used to farm tiger prawns.
Turmeric Powder :
The turmeric root is quite bitter, but has an almost citrusy taste, compared to the powder. Turmeric also has something of a sweet taste, and it is quite earthy. When you use the powder, you're unlikely to notice the texture unless you use a substantial amount, but it is somewhat gritty.
Ghee tends to be one of those hyperbole-inducing foods, like macarons and gelato, that people describe quite dramatically as being heavenly or the best thing ever. In actuality, ghee tastes like a cleaner, richer, more decadent version of butter itself.
📖 Recipe Card
Prawn Biryani Recipe | Shrimp Biryani Recipe
- Basmati Rice - 1 cup
- Oil - 2 tblspn
- Ghee - 2 tblspn
- Onion - 2 large sliced thinly
- Tomato - 1 large sliced
- Green Chilli - 2 slit
- Ginger Garlic Paste - 1 tblspn
- Chilli Powder - 2 tsp
- Coriander Powder / Malli Podi -1.5 tblspn
- Garam Masala Powder - 2 tsp
- Curd / Yogurt - 3 tblspn
- Salt to taste
- Coriander leaves - ¼ cup finely chopped
- Mint Leaves - ¼ cup finely chopped
- Saffron a pinch
- Warm Milk - 4 tblspn
- For Marinating Prawns:
- Prawns - 20 medium size
- Chilli Powder - 1 tsp
- Turmeric Powder / Manjal Podi - ½ tsp
- Salt to taste
- Ginger Garlic Paste - 1 tsp
- Wash and soak basmati rice for 30 mins. Drain and set aside.
- Start by cooking rice, bring lots of water to a boil, add salt to it and when it reached a rolling boil, add in rice and cook for 7 to 8 mins till the rice is 95 percent cooked. Drain and set aside.
- Mix the prawns with the marination and set aside.
- Heat ghee and oil in a pot in which you are going to make biryani.
- Add in the prawns and cook on high heat for 2 mins. Remove it and set aside.
- In the same oil add in onions, chillies and saute till golden.
- Now remove half of the fried onions to a plate and set aside.
- In the remaining fried onions, add in ginger garlic paste and saute for a min.
- Add in spice powders and mix well.
- Add in tomatoes and cook till mushy.
- Add in curd, salt, half of the coriander and mint leaves. Mix well. Cook till raw smell leaves away.
- Add in the prawns and toss well in the masala.
- Soak saffron in warm milk and set aside.
- Now layer the cooked rice, fried onions, coriander and mint leave and the saffron milk.
- Cover with a tight lid and put the pot on very low heat for 10 mins.
- Open and fluff lightly. Serve hot.