Prawn Biryani Recipe

Prawn Biryani Recipe

Description:

Prawn Biryani is a delightful coastal variation of the traditional biryani, celebrated for its vibrant flavors and aromatic blend of spices that enhance the natural sweetness of fresh prawns. This dish combines tender, succulent prawns with fragrant basmati rice, creating a symphony of tastes that reflects the richness of coastal cuisine. The biryani is layered with spices, herbs, and saffron, resulting in a dish that's both colorful and full of depth. It's perfect for special occasions or a hearty family meal, bringing a taste of the sea right to your table.

Ingredients:

• For the Marinade:

  • 500 grams fresh prawns, peeled and deveined
  • 1 cup plain yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • Salt to taste

• For the Rice:

  • 1.5 cups basmati rice
  • 4 cups water
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1 bay leaf
  • Salt to taste

• For the Biryani:

  • 2 large onions, thinly sliced
  • 2 tablespoons ghee (clarified butter) or vegetable oil
  • 2-3 green chilies, slit (optional, for heat)
  • 1/2 cup milk
  • 1/4 teaspoon saffron threads
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon black pepper powder
  • 1 teaspoon garam masala
  • 1/2 cup chopped fresh coriander leaves
  • 1/2 cup chopped mint leaves
  • 1/4 cup fried onions (optional, for garnish)
  • 1 tablespoon lemon juice
  • 1 tablespoon rose water (optional, for extra fragrance)

Instructions:

1. Marinate the Prawns:

   • In a large bowl, mix the yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.
   • Add the prawns and coat them evenly with the marinade.
   • Cover and refrigerate for at least 30 minutes, or up to 2 hours for a deeper flavor.

2. Prepare the Rice:

   • Rinse the basmati rice under cold water until the water runs clear. Soak for 30 minutes.
   • In a large pot, bring 4 cups of water to a boil.
   • Add the green cardamom pods, cloves, bay leaf, and salt.
   • Add the soaked rice and cook until it is 70% cooked (the rice should still be firm and not fully cooked).
   • Drain the rice and set aside.

3. Cook the Prawns:

   • Heat the ghee or oil in a large pan over medium heat.
   • Add the fennel seeds, cumin seeds, and sliced onions. Cook until the onions are golden brown.
   • Add the ginger-garlic paste and cook for another minute.
   • Stir in the turmeric powder, coriander powder, black pepper powder, and garam masala.
   • Add the marinated prawns and cook until they are just cooked through and pink (about 5-7 minutes). Be careful not to overcook the prawns.

4. Layer the Biryani:

   • Preheat your oven to 180°C (350°F) if you plan to use the oven for dum cooking. Alternatively, you can use the stovetop method.
   • In a heavy-bottomed pot or Dutch oven, layer half of the partially cooked rice at the bottom.
   • Spread the cooked prawn mixture over the rice.
   • Layer the remaining rice on top of the prawns.
   • In a small bowl, mix the saffron threads with the milk and drizzle this mixture over the top layer of rice.
   • Sprinkle the fried onions, coriander leaves, and mint leaves over the top.
   • Drizzle lemon juice and rose water (if using) over the biryani.

5. Cook the Biryani (Dum Cooking):

   • Oven Method: Cover the pot with a tight-fitting lid or aluminum foil. Place in the preheated oven and bake for 20-25 minutes.
   • Stovetop Method: Cover the pot with a tight-fitting lid. Place a heavy pan or a clean kitchen towel under the pot lid to seal in the steam. Cook on low heat for 15-20 minutes.

6. Serve:

   • Gently fluff the biryani with a fork to mix the layers.
   • Serve hot, garnished with additional fresh coriander and mint leaves if desired. Accompany with raita (yogurt sauce) or a side salad.

Enjoy the coastal charm of Prawn Biryani, a dish that beautifully marries the delicate flavors of prawns with the richness of aromatic spices and saffron.