a simple and flavorful Prawn Biryani (Shrimp Biryani) recipe you can try at home:

Balasahana Suresh

Prawn Biryani (Shrimp Biryani) Recipe

Serves: 4 | Prep Time: 20 mins | Cook Time: 45 mins

Ingredients

For the Prawns:

· 500g prawns (medium-data-sized, cleaned and deveined)

· 1 tsp turmeric powder

· 1 tsp red chili powder

· 1 tsp ginger-garlic paste

· salt to taste

· Juice of 1 lemon

For the Rice:

· 2 cups basmati rice

· 4 cups water

· 2-3 cloves

· 2-3 cardamom pods

· 1 small cinnamon stick

· 1 bay leaf

· salt to taste

For the Masala:

· 2 large onions, thinly sliced

· 2 tomatoes, chopped

· 2 green chilies, slit

· 1 tsp ginger-garlic paste

· 1/2 tsp turmeric powder

· 1 tsp red chili powder

· 1 tsp garam masala

· 1/4 cup mint leaves

· 1/2 cup coriander leaves

· 3 tbsp oil or ghee

Instructions

1. Marinate the Prawns:

1. Mix turmeric, red chili powder, ginger-garlic paste, lemon juice, and salt.

2. Coat the prawns in this mixture and marinate for 20-30 minutes.

2. Cook the Rice:

1. Rinse and soak basmati rice for 20 minutes.

2. Boil water with cloves, cardamom, cinnamon, bay leaf, and salt.

3. Add rice and cook until 70% done, then drain.

3. Prepare the Masala:

1. Heat oil or ghee in a pan. Fry onions until golden brown.

2. Add green chilies and ginger-garlic paste, sauté until fragrant.

3. Add tomatoes, turmeric, red chili powder, and garam masala. Cook until oil separates.

4. Mix in chopped mint and coriander leaves.

4. Cook the Prawns:

1. In a separate pan, lightly fry the marinated prawns until just cooked.

2. Avoid overcooking as prawns become rubbery.

5. Layer the Biryani:

1. In a heavy-bottomed pot, place half of the cooked rice.

2. Spread the cooked prawns evenly over the rice.

3. Pour the remaining rice on top.

4. Sprinkle some fried onions, mint, and coriander leaves.

6. Dum Cooking:

1. Cover the pot tightly and cook on low heat for 10-15 minutes.

2. Optional: place a pan under the biryani pot for indirect heat to prevent burning.

7. Serve:

· Gently fluff the biryani before serving.

· Serve hot with raita, salad, or lemon wedges.

 

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.

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