The Prawn Biryani Recipe is a flavorful seafood twist on the classic biryani, combining succulent prawns with aromatic basmati rice and fragrant spices. Known for its rich taste and beautiful aroma, this dish is perfect for festive occasions or a special weekend meal. With each grain of rice infused with the spices and juicy prawns, prawn biryani offers an indulgent, satisfying experience. Best enjoyed with raita or a side of salad, this dish will surely leave a lasting impression on your guests.
Why is it Called “Prawn Biryani”?
The dish Prawn Biryani takes its name from its key ingredient—prawns—cooked with spiced rice in layers, following the biryani style. Originating from the rich Mughlai and Nawabi culinary traditions, biryani evolved to include a variety of meats, seafood, and even vegetables. Prawn Biryani is popular along coastal regions, where fresh seafood is abundant. It carries the essence of both traditional Indian cooking and the love for seafood, creating a delightful blend of flavors.
How Should Prawn Biryani Taste?
A perfectly prepared Prawn Biryani should taste aromatic, with the mild sweetness of prawns balancing the warmth of spices. The rice should be fluffy and fragrant, with each grain infused with saffron and whole spices. The prawns, when cooked right, should be juicy and tender, offering a burst of flavor in every bite. The biryani offers a harmonious combination of seafood and spices, without overpowering the delicate flavor of the prawns.
How to Make it Super Yummy or Perfect?
To make the best Prawn Biryani, follow these tips:
- Use Fresh Prawns: Fresh prawns enhance the flavor of the biryani.
- Cook the Prawns Separately: Overcooking prawns can make them rubbery; cook them just right.
- Use Aged Basmati Rice: This ensures fluffy, separate grains.
- Layer with Saffron: Saffron adds aroma and richness.
- Simmer on Dum: Cooking on low heat locks in the flavors perfectly.
Read More: Rich and Creamy Shahi Paneer Recipe: A Royal Treat in 40 Minutes
Prawn Biryani Recipe
Equipment
- Large pot
- Frying pan
- Mixing bowl
Ingredients
- 2 cups basmati rice
- 500 gm prawns (cleaned)
- 2 onions (sliced)
- 2 tomatoes (chopped)
- 1/4 cup yogurt
- 1/4 tsp saffron soaked in 2 tablespoons warm milk
- 3 tbsp oil or ghee
- 1 tsp cumin seeds
- 2 bay leaves
- 2 green chilies (slit)
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
- Fresh coriander and mint leaves for garnish
Instructions
Cook the Rice:
- Rinse the basmati rice thoroughly and soak it for 20 minutes.
- Boil the rice with salt, bay leaves, and cumin seeds until 70% cooked. Drain and set aside.
Marinate the Prawns:
- In a bowl, combine prawns, yogurt, turmeric, garam masala, and salt. Marinate for 15 minutes.
Prepare the Masala:
- Heat oil or ghee in a frying pan.
- Sauté onions until golden brown.
- Add ginger-garlic paste, green chilies, and tomatoes. Cook until the oil separates.
Cook the Prawns:
- Add the marinated prawns to the masala. Cook for 5-7 minutes until prawns turn pink.
Layer the Biryani:
- In a large pot, add a layer of rice, followed by the prawn masala.
- Repeat the layers and drizzle saffron-infused milk on top.
- Cover and cook on low heat (dum) for 10-15 minutes.
Garnish and Serve:
- Garnish with fresh coriander and mint leaves.
- Serve hot with raita or salad.
Notes
- Variation: Add boiled eggs or fried onions for extra richness.
- Storage: Store leftovers in the refrigerator for up to 2 days. Reheat gently before serving.
- Serving Tip: Serve with cucumber raita and papad for a complete meal.
Conclusion
This Prawn Biryani Recipe is a must-try for seafood lovers, offering a delicious combination of flavors and textures. Whether you’re preparing it for a special occasion or simply indulging in a weekend treat, this dish will not disappoint. Serve it with cucumber raita or onion salad to enhance the experience. Try it today and enjoy the magic of homemade prawn biryani!
