Prawns Biryani Recipe
A Flavorful Journey Through Indian Cuisine
Prawns Biryani is a rich, aromatic, and spicy dish that’s as delightful to the senses as it is satisfying to the soul. This beloved Indian recipe combines succulent prawns, fragrant Basmati rice, and a mix of exotic spices to create a beautifully layered, flavorful feast. Perfect for a weekend dinner or any special occasion, this Prawns Biryani is sure to impress your guests with its depth of flavor and gorgeous presentation.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ajwain (Carom Seeds) | 1 tablespoon |
| Fennel Seeds (Saunf) | 1 tablespoon |
| Cardamom (Elaichi) Pods/Seeds | 5 Pods/Seeds |
| Clove Powder (Laung) | 5 Cloves |
| Cinnamon Stick (Dalchini) | 4 Sticks |
| Sunflower Oil | As required |
| Onions | 2 (finely sliced) |
| Bay Leaves (Tej Patta) | 2 leaves |
| Cinnamon Stick (Dalchini) | 1 Stick |
| Cloves (Laung) | 4 Cloves |
| Cardamom (Elaichi) Pods/Seeds | 3 Pods/Seeds |
| Star Anise | 1 whole |
| Basmati Rice | 2 cups |
| Prawns (cleaned and deveined) | 1-1/2 cups |
| Red Chilli Powder | 1 tablespoon |
| Turmeric Powder (Haldi) | 1/4 tablespoon |
| Lemon | 1/2 (Juice) |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Mint Leaves (Pudina) | 1 cup (chopped) |
| Salt | To taste |
Instructions
Step 1: Preparing the Biryani Masala
To start making your Prawns Biryani, take the following spices—ajwain, fennel seeds, cardamom, cinnamon, and cloves—and dry roast them in a pan over low heat for a few minutes until aromatic. Once roasted, grind them into a fine powder. Set this fragrant Biryani masala aside for later use.
Step 2: Frying the Onions
In a wok or kadhai, heat some sunflower oil over medium heat. Add the sliced onions and sauté until golden brown and crispy. This step is crucial for enhancing the flavor and texture of your biryani. Once done, remove the fried onions and set them aside.
Step 3: Marinating the Prawns
In a mixing bowl, add the cleaned and deveined prawns. To this, add the turmeric powder, red chilli powder, 1 tablespoon of the prepared Biryani masala, the juice of half a lemon, 1/2 teaspoon salt, chopped mint leaves, half of the fried onions, and curd. Mix well to coat the prawns evenly with the spices. Allow the prawns to marinate for at least 1 hour to absorb all the flavors.
Step 4: Cooking the Rice
While the prawns marinate, soak the Basmati rice in water for about 30 minutes. In a medium-sized saucepan, add 5 cups of water along with 1 tablespoon of the prepared Biryani masala, cloves, cinnamon, bay leaves, 1/4 cup of mint leaves, 1 tablespoon of oil, and the remaining salt. Bring the water to a boil on high heat. Once the water is boiling, add the soaked rice and cook for 4-5 minutes. Be careful not to overcook the rice as it may become mushy. Drain the rice immediately once it’s cooked and set it aside.
Step 5: Assembling the Biryani
Take a wide saucepan and spread 1/2 tablespoon of oil at the bottom. Layer the marinated prawns evenly as the first layer in the pan. Top the prawns with half of the remaining fried onions and sprinkle some mint leaves on top. Now, gently layer the cooked rice over the prawns and spices, spreading it out evenly.
For the final touch, garnish the top layer with the remaining fried onions. Dissolve a pinch of saffron in hot water and drizzle it over the rice to give it a beautiful color and rich fragrance.
Step 6: Cooking the Biryani
Cover the pan with a tight-fitting lid and cook the layered rice on high flame for 10 minutes. Do not lift the lid during this cooking time. After 10 minutes, reduce the heat to low and cook for another 20 minutes. Turn off the heat and allow the biryani to rest with the lid on for 15 minutes. This resting time helps the flavors to meld together.
Step 7: Final Touches
After resting, carefully open the lid and gently fluff the biryani with a fork. Be cautious not to stir too hard to avoid breaking the rice grains. Garnish the biryani with fresh cilantro leaves to add a burst of color and freshness.
Serving Suggestions
Serve this delicious, spicy Prawn Biryani with a side of Tadka Raita, Tomato Onion Cucumber Raita, or any raita of your choice. For the best experience, pair it with a simple salad to complement the richness of the biryani.
Recipe Notes
- Prawns: Be sure to clean and devein the prawns before marinating them. You can also use frozen prawns if fresh ones are unavailable.
- Rice: Basmati rice is the best option for this recipe due to its long, fragrant grains that cook perfectly in biryani.
- Spices: The homemade Biryani masala elevates the flavor of this dish, but you can also use a pre-made biryani spice mix if you’re short on time.
- Saffron: While saffron is optional, it adds a luxurious flavor and a beautiful color to the biryani. If unavailable, you can skip it or substitute it with turmeric.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 400-450 kcal |
| Protein | 25-30g |
| Carbohydrates | 50-55g |
| Fat | 15-20g |
| Fiber | 2-3g |
| Cholesterol | 120-150mg |
| Sodium | 500-600mg |
Conclusion
This Prawns Biryani recipe is an indulgence in every bite, packed with aromatic spices, tender prawns, and fluffy rice. Whether you’re preparing it for a special occasion or just a cozy dinner at home, this biryani is sure to become a favorite. Enjoy the bold flavors and the comforting textures, and share this delicious dish with friends and family for an unforgettable dining experience.
