Easy Prawn Biryani Recipe
2024-10-13 • Rajesh • Cooking 45 minutes
Ingredients
- Prawns 1 kg
- Chili Powder 3 tsp
- Ginger-Garlic Paste 2 tbsp
- Salt 1 tsp
- Lemon Juice 2 tsp
- Garam Masala Powder 1 tsp
- Onions 3 number
- Ghee 0.5 cup
- Cashews 100 g
- Raisins 100 g
- Basmati Rice 2 cup
- Bay Leaves 2 number
- Cinnamon Stick 1 piece
- Cardamom Pods 4 number
- Crushed Ginger 1 tbsp
- Crushed Garlic 1 tbsp
- Green Chilies 8 number
- Mint Leaves 2 tbsp
- Coriander Leaves 2 tbsp
- Tomatoes 2 number
- Coriander Powder 1 tsp
- Turmeric Powder 0.5 tsp
- Biryani Masala Powder 1.5 tsp
- Coconut Oil 4 tbsp
- Saffron 0.1 g
- Milk 2 tbsp
- Rose Water 1 tsp
Nutrition
Calories650
Protein40g
Carbohydrates80g
Fats30g
Instructions
- Marinate prawns: Combine prawns with chili powder (1.5 tsp), ginger-garlic paste (1 tbsp each), salt to taste, lemon juice (1 tsp), and garam masala powder (1 tsp). Mix well and marinate for at least an hour to absorb flavors.
- Fry the marinated prawns in oil until golden and set aside. This step enhances the prawn's texture and flavor.
- Prepare garnishing: Fry sliced onions (3) in ghee until golden brown for a crispy topping. Separately, fry cashews (100g) and raisins (100g) in ghee until golden for added sweetness and crunch.
- Cook Basmati Rice: Boil water with bay leaves, a cinnamon stick, and 3-4 cardamom pods. Add lemon juice (1 tsp), ghee (1 tbsp), and salt. Add Basmati rice and cook covered for 7-8 minutes until partially cooked. Drain and set aside.
- Prepare Prawn Masala: Heat coconut oil (4 tbsp) and ghee (2 tbsp). Sauté crushed ginger (1 tbsp) and garlic (1 tbsp) until fragrant. Add crushed green chilies (6-8) and chopped onions (4). Sauté until golden brown.
- Add chopped mint (2 tbsp) and coriander leaves (2 tbsp). Sauté well to release their aromatic oils.
- Add chopped tomatoes (2) and sauté until softened. Add chili powder (1 tsp), coriander powder (1 tsp), turmeric powder (0.5 tsp), and biryani masala powder (1.5 tsp). Sauté the spices until fragrant.
- Combine Prawns and Masala: Add the fried prawns to the masala and mix gently. Add a little water, cover, and cook for 5-10 minutes to allow the flavors to meld.
- Layer Biryani: Sprinkle ¾ of the fried onions over the prawn masala. Layer the partially cooked rice over the onions and prawns for a beautiful presentation.
- Garnish and Steam: Sprinkle saffron soaked in milk over the rice. Drizzle ghee (1 tbsp) and rose water (1 tsp). Cover tightly to trap the steam.
- Steam Cook: Cook on low heat for 8-10 minutes. Turn off heat and let rest for a few minutes to allow the flavors to settle.
- Serve: Garnish with remaining fried onions, cashews, raisins, and coriander leaves. Enjoy this delicious prawn biryani!
