Prawn Biryani
Prawns are an excellent choice for making a biryani. Juicy and succulent, these take on the rich flavours from the spices and aromatics .
| Servings | Prep Time |
| 3people | 30minutes |
| Cook Time |
| 45minutes |
|
|
Ingredients
For Masala
- 1 tbsp shahi jeera
- 1 tbsp fennel seeds
- 4 Cardamom
- 2inch cinnamon sticks
For Marination
- 500 grams Prawns
- 375 grams yogurt
- 1/2 tbsp Turmeric powder
- Saltas per the taste
- 2 tbsp red chili powder
- 2 tsp biryani masala
- 1/2 cup fried onions
- 2 Green chilies finely chopped
- 1 tbsp ginger garlic paste
- 1 lemon
- 1/2 cup Mint leaves
For Boiling the Rice
- 500 grams Basmati rice
- whole garam masala spices
- 2 bay leaves
- Salt add until the water tastes salty
- 1/4 cup Mint leaves
- 2 tbsp Oil
For Biryani
- 4-5 tbsp Oil
- 1/4 cup Mint leaves
- leftover fried onions
- 1/4 tsp food color optional
Instructions
MASALA PREPARATION
- dry roast shahi jeera, fennel seeds, cinnamon, cardamom, cloves make them into a powder.
- have used 2 tsp of masala in this recipe.but you can add less masala or according to your taste.
PREPARING PRAWNS
- rinse prawns thoroughly.
- remove the outer shells if any.
MARINATION
- take prawns into a bowl.
- add turmeric powder, salt, red chili powder, biryani masala, ginger garlic paste, fried onions, chopped green chilies, mint leaves, lemon juice and, yogurt.
- leave the marinade for 30 minutes.
- soak the rice soon after you finish marination process.
- soak basmati rice for 30 minutes.
BOILING THE RICE
- pour water in a vessel, add all whole garam masala spices, salt, mint leaves, and oil.
- water should taste salty.
- bring water to a boil.
- when the water starts to boil, add soaked basmati rice and cook for 3-4 minutes.do not cook the rice completely.
- rice must be half cooked.rest of the cooking is done using the moisture in the marinade.
- turn off the flame after 3 minutes.strain out the water from rice immediately.
COOKING BIRYANI
- take a thick bottomed vessel, add 4-5 tbsp of oil approximately(you can use the oil used for frying onions).
- then pour the marinade into the vessel and spread it evenly.
- spread the rice over the marinade evenly, add few mint leaves and fried onions over the rice.
- cover it and cook on high flame for 10 on minutes on medium-high flame and later 7-10 minutes on a low flame.
- turn off the heat and leave it for some time.do not open the lid immediately.
Recipe Notes
- you may use the masala powder and red chili powder according to your taste
Recipe Notes
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