Prawn Biryani is a fragrant and flavorful rice dish that combines succulent prawns with aromatic basmati rice, spices, and herbs. This classic Indian dish is known for its layers of flavor and beautiful blend of spices, making it perfect for a special occasion or a weekend meal. The prawns cook quickly, allowing this biryani to come together faster than traditional meat-based versions.
Ingredients:
For the prawns:
- 1 lb prawns (shrimp), peeled and deveined
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt, to taste
- 1 tablespoon lemon juice
For the biryani rice:
- 1 1/2 cups basmati rice, rinsed and soaked for 30 minutes
- 2 tablespoons ghee or vegetable oil
- 1 cinnamon stick
- 3-4 green cardamom pods
- 4-5 cloves
- 1 bay leaf
- 1 medium onion, thinly sliced
- 2 tomatoes, chopped
- 2-3 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1/2 cup plain yogurt
- 1 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- Fresh cilantro and mint leaves, chopped (for garnish)
For layering:
- 1/4 cup fried onions (optional, for topping)
- A pinch of saffron soaked in 2 tablespoons warm milk (optional, for color and aroma)
- 2 tablespoons ghee or butter
Instructions:
- Marinate the prawns:
- In a bowl, marinate the prawns with turmeric, red chili powder, salt, and lemon juice. Let it sit for 15-20 minutes while you prepare the rest of the ingredients.
- Cook the rice:
- In a large pot, bring 4 cups of water to a boil. Add the soaked basmati rice and cook until the rice is about 70-80% cooked (it should still have a bite to it). Drain the rice and set aside.
- Cook the prawns:
- In a large skillet, heat 1 tablespoon of ghee or oil over medium heat. Add the marinated prawns and cook for 2-3 minutes until they are just cooked through and pink. Remove from the pan and set aside.
- Make the biryani base:
- In the same pan, add the remaining ghee or oil. Add the cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for 1 minute until fragrant.
- Add the sliced onions and cook until golden brown. Stir in the ginger-garlic paste and cook for 1-2 minutes.
- Add the chopped tomatoes and green chilies. Cook until the tomatoes soften and the oil separates from the mixture.
- Stir in the yogurt, garam masala, cumin powder, coriander powder, and salt. Cook until the sauce thickens, about 3-4 minutes.
- Assemble the biryani:
- In the same pot, layer half of the cooked rice over the prawn masala mixture. Add the cooked prawns on top of the rice. Layer the remaining rice over the prawns.
- Drizzle the saffron milk (if using) and melted ghee or butter over the rice. Sprinkle with chopped cilantro, mint, and fried onions (if using).
- Steam the biryani (dum cooking):
- Cover the pot tightly with a lid or foil to trap the steam. Cook on low heat for 10-15 minutes, allowing the flavors to meld and the rice to fully cook.
- Serve:
- Once done, gently fluff the layers with a fork. Serve the prawn biryani hot, garnished with more cilantro and mint. Pair it with raita or a side salad.
This Prawn Biryani is aromatic, flavorful, and perfect for seafood lovers who want a quicker alternative to traditional meat-based biryani!