Prawn Biryani (Shrimp Biryani)

Prawn Biryani

Biryanis are versatile and can be prepared with any kind of meat, fish, prawns or eggs. Vegetarians make veg biryani too with vegetables; however, meat lovers do not consider the vegetarian version as authentic biryani. Well, that’s quite a controversial topic and I’m not going to get into it now. 😊

Weekends in our home are usually reserved for biryanis, since they are an elaborate affair. But this variation with prawns is not very complicated and an easy fix for a quick one pot meal. A few days back I had posted the classic Chicken Dum Biryani recipe. This is just another variation with prawns. I have made using jeera rice and in an earthen pot for the earthy flavors that it gives. It can be made with basmati or aromatic rice too.

Preparation time: 30 mins

Cooking time: 50 mins

Servings: 2-3 persons

Ingredients:

400 gms prawns (peeled and deveined)
1 ½ cups rice
2 large onions thinly sliced
3 slit green chilies
½ cup curd
1 tbsp ginger garlic paste
½ tsp shahi jeera
2-inch cinnamon
4 cardamom
5 cloves
¼ tsp turmeric powder
1 tsp chili powder
1 tsp cumin powder
1 tsp coriander powder
1 Bay leaf
½ cup milk
½ cup coriander leaves
½ cup mint leaves
1 tbsp shahi garam masala powder
Few strands saffron
2 tbsp oil
2 tbsp ghee
Salt to taste

Instructions:

Wash the rice thoroughly and soak for 30 minutes. After 30 mins, drain the water and cook the rice with 2 ½ cups water, salt, 2 cardamoms, 2 cloves and 1-inch cinnamon and little ghee until 95 percent done.
Marinate the prawns with ¼ tsp turmeric powder, ½ tsp chili powder, and salt to taste. Keep aside.
Warm the milk and put the saffron strand in it and allow it to rest.
In a heavy bottomed pot, heat oil. Over medium heat, fry half the sliced onions until light brown and slightly crisp. When done, drain and remove on a plate.
Fry the prawns in the remaining oil for 1 to 2 minutes and remove on a plate.
In the same pot heat ghee. Add bay leaf, 3 cloves, 1-inch cinnamon, 2 cardamoms, shahi jeera and allow it to crackle. Add the slit green chillies too.
Next add the sliced onions and fry till translucent. Add the ginger garlic paste and sauté till the raw smell has gone.
Add cumin powder, coriander powder, red chili powder and mix well. Add half the cooked rice and gently mix again. Turn off the heat now.
Quickly, place the fried prawns over this layer of rice. Pour the curd evenly on top, along with half of chopped mint and coriander leaves, half of the fried onions and shahi garam masala powder.
Add the remaining cooked rice over the layer and spread the remaining mint, coriander leaves, fried onions, shahi garam masala powder and the milk with saffron.
Cover the pot with a lid and cook for another 15 minutes on low flame.
Turn off the heat and let it stand for 10 to 15 minutes before serving.
Serve immediately with sliced onions and any raita of your choice.