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How to Make Prawn Biryani: A Step-by-Step Guide

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Biryani, a popular and flavourful rice dish, has many variations across different regions of India and the Indian subcontinent. One of the delightful variations is Prawn Biryani, where succulent prawns are cooked with fragrant basmati rice and a blend of spices, creating a culinary masterpiece. In this comprehensive guide, we’ll walk you through the process of making Prawn Biryani step by step, ensuring that even beginners can achieve a delicious result. Let’s dive into the world of this spicy and aromatic dish!

biryani

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What is Biryani?

Biryani is a mixed rice dish with its roots in the Indian subcontinent, often enjoyed by most of the Indians. It typically involves layering rice and meat (such as chicken, goat, lamb, prawns, fish) with a variety of spices. Some regional variations also include eggs or vegetables. The dish is known for its unique preparation method called “dum,” a slow-cooking technique that infuses the rice with rich flavours. The word “dum” comes from the Persian word “Dumpukht,” meaning baked or air-cooked, and it involves cooking the dish in a sealed pot to trap the steam.

Video Credit: Sanjeev Kapoor Khazana

Ingredients for Prawn Biryani

To make a flavourful and aromatic Prawn Biryani, you’ll need the following ingredients:

For the Rice

Basmati Rice: 1 cup

Salt: To taste

For the Prawns

Prawns: 20 medium-sized

Chilli Powder: 1 tsp

Turmeric Powder: ½ tsp

Salt: To taste

Ginger Garlic Paste: 1 tsp

For the Masala

Oil: 2 tbsp

Ghee: 2 tbsp

Onion: 2 large, thinly sliced

Tomato: 1 large, sliced

Green Chillies: 2, slit

Ginger Garlic Paste: 1 tbsp

Chilli Powder: 2 tsp

Coriander Powder: 1.5 tbsp

Garam Masala Powder: 2 tsp

Curd/Yogurt: 3 tbsp

Coriander Leaves: ¼ cup, finely chopped

Mint Leaves: ¼ cup, finely chopped

Saffron: A pinch

Warm Milk: 4 tbsp

Step-by-Step Guide to Making Prawn Biryani

Step 1: Preparing the Rice

Wash and Soak Rice: Rinse 1 cup of basmati rice under running water until the water runs clear. For 30 minutes, soak the rice in water. This helps the rice grains to cook evenly and fluff up nicely.

Cook the Rice: Bring a large pot of water to a boil and add a pinch of salt. Once the water is boiling, add the soaked and drained rice. Cook the rice until it’s about 95% done (approximately 7-8 minutes). The grains should be cooked but still firm to the bite. Set the rice aside after draining it.

 

Step 2: Marinating the Prawns

Marinate the Prawns: In a bowl, mix 20 medium-sized prawns with 1 tsp of chilli powder, ½ tsp of turmeric powder, 1 tsp of ginger garlic paste, and salt to taste. Marinate the prawns for about 15 to 20 minutes. This step ensures that the prawns are infused with flavours.

 

Step 3: Preparing the Masala

Heat Ghee and Oil: In the pot where you will make the biryani, heat 2 tbsp of ghee and 2 tbsp of oil over medium heat.

Cook the Prawns: Add the marinated prawns to the pot and cook them on high heat for about 2 minutes. Set the prawns aside after taking them out of the pot.

Fry the Onions and Chillies: In the same oil, add 2 thinly sliced onions and 2 slit green chillies. Sauté until the onions turn golden brown. Keep half of the fried onions aside for another time.

Add Ginger Garlic Paste: To the remaining onions in the pot, add 1 tbsp of ginger garlic paste and sauté for about a minute until the raw smell disappears.

Add Spice Powders: Add 2 tsp of chilli powder, 1.5 tbsp of coriander powder, and 2 tsp of garam masala powder to the pot. Mix well and cook for a few seconds.

Add Tomatoes: Add 1 sliced tomato and a pinch of salt to the pot. Cook the tomatoes until they become mushy and soft.

Add Yogurt: Stir in 3 tbsp of curd/yogurt. This adds creaminess and tanginess to the masala. Cook until the raw smell of the yogurt disappears.

Add Fresh Herbs: Add half of the finely chopped coriander and mint leaves to the pot. Join completely and cook for a couple of moments.

Return Prawns to the Pot: Add the cooked prawns back to the pot and toss them well in the masala.

 

Step 4: Layering and Dum Cooking

Layer the Rice and Masala: In the pot with the prawn masala, spread half of the cooked rice over the prawns. Add a layer of the reserved fried onions, followed by a sprinkle of chopped coriander and mint leaves.

Add Saffron Milk: Soak a pinch of saffron in 4 tbsp of warm milk and drizzle it over the layered rice. This adds a beautiful colour and aroma to the biryani.

Repeat Layers: Repeat the layering process with the remaining rice, fried onions, and herbs.

Seal and Cook on Dum: Cover the pot with a tight-fitting lid to trap the steam inside. If the lid is not tight, seal the pot with aluminium foil or a damp cloth before placing the lid. Cook the biryani on very low heat for about 10-15 minutes. The flavours blend together and the rice absorbs the fragrant spices thanks to the slow cooking process.

Step 5: Fluff and Serve

Fluff the Rice: After the cooking time, turn off the heat and let the biryani sit for a few minutes before opening the lid. Gently fluff the rice with a fork, mixing the layers without breaking the grains.

Serve Hot: Serve the Prawn Biryani hot, garnished with fresh coriander leaves. Pair it with a side of raita (yogurt-based side dish) and enjoy the burst of flavours in every bite.

Tips for the Perfect Prawn Biryani

Use Fresh Ingredients: Fresh prawns and herbs make a significant difference in the flavour of the biryani.

Soak the Rice: Soaking the basmati rice helps it cook evenly and results in fluffy grains.

Cook on Low Heat: Cooking on low heat ensures that the flavours meld together and the rice absorbs the aromatic spices.

Rest the Biryani: Letting the biryani sit for a few minutes after cooking allows the flavours to settle and makes it easier to fluff the rice.


Variations of Biryani

While Prawn Biryani is a delightful dish, there are many other variations you can try:
• Chicken Biryani: Made with delicious bits of chicken.
• Mutton Biryani: Made with tender pieces of mutton or goat.
• Vegetable Biryani: A vegetarian version with a medley of vegetables.
• Fish Biryani: Made with flavourful fish fillets.
• Egg Biryani: Made with boiled eggs and spices.

Conclusion

Making Prawn Biryani at home is a rewarding experience that brings the rich flavours of Indian cuisine to your table. With this step-by-step guide, you can create a delicious and aromatic biryani that will impress your family and friends. Remember, the key to a great biryani lies in the quality of ingredients and the cooking process. So, gather your ingredients, follow the steps, and enjoy the delightful taste of homemade Prawn Biryani!

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