Prawn biryani
Time to cook
35 minutes
Difficulty
Easy
Serves
2
A flavorful and aromatic rice dish cooked with succulent prawns, fragrant spices, and basmati rice, resulting in a deliciously spiced and richly flavored one-pot meal that combines the delicate sweetness of prawns with the aromatic blend of spices.
Ingredients
Basmati Rice
1.25 cup
Water
2.5 cup
Bay Leaf
1 leaf
Cardamom
3 pod
Caraway Seeds
0.5 tsp
Shrimps
250 gram
Ginger Garlic Paste
1 tsp
Turmeric
0.125 tsp
Biryani Masala
0.5 tsp
Red Chilli Powder
0.5 tsp
Salt
0.125 tsp
Cold Pressed Olive Oil
2 tbsp
Bay Leaf
1 leaf
Cinnamon
1 inch
Star Anise
1 star anise
Cardamom
3 pod
Cloves
5 Clove
Caraway Seeds
0.5 tsp
Onion Raw
1 large
Ginger Garlic Paste
1 tsp
Tomatoes
1 tomato
Coriander Leaves
2 tbsp
Mint Leaves
2 tbsp
Biryani Masala
0.5 tsp
Red Chilli Powder
0.5 tsp
Salt
0.125 tsp
Curd
0.25 cup
Step-by-step instructions to cook
Prep
Marinate the prawns with ginger garlic paste, turmeric, biryani masala, red chili powder, and salt. Set aside for 30 minutes.
Wash and soak rice for 30 minutes.
Bring water to a rolling boil in a pot along with bay leaf, cardamoms, shahi jeera, oil, and salt.
Drain the soaked rice and add it to the boiling water.
Cook the rice until it's al dente, not mushy. It should be firm.
Drain the cooked rice in a colander.
Cooking
Heat a pan with oil. Add cloves, cinnamon, bay leaf, shahi jeera, and star anise to the hot oil.
Fry onions until they turn light golden brown, stirring frequently.
Next, fry ginger garlic paste until the raw smell disappears.
Saute tomatoes, mint, and coriander leaves in the same pan.
When the tomatoes turn mushy, add chili powder, biryani masala, salt, and turmeric.
Cook until the oil begins to ooze out. Then add the prawns and fry for just a minute to remove the raw flavor of ginger garlic paste.
Pour curd or coconut milk and stir. Cook until the gravy thickens, and the prawns are fully cooked. Be careful not to overcook; prawns should curl up to a C shape when cooked. Tiger prawns take about 3 minutes to cook. Adjust salt to taste.
Grease a pot for making biryani. Add half of the rice to the pot and level it evenly.
Add the prawn gravy and level it.
Add the remaining rice on top of the prawn gravy.
Seal the pot with foil or a tight lid and cook on a hot tawa or tawa ( flat pan) for 20 minutes.
Allow the prawn biryani to rest for 15 minutes.
Nutrition information
(per serving)
Carbs
14.3
Proteins
5.3
Fats
2.4
Fiber
0.9
98
kcal
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