Prawn Biryani Recipe
Prawn Biryani is a flavorful seafood dish combining aromatic rice with juicy prawns and fragrant spices. Perfect for festive occasions or family dinners.
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.
