How to make prawn biriyani ?

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 Course: Lunch

Cuisine: Indian

Author: Nivetha Jagadeesh 

Introduction about prawn Biriyani:

Prawn biryani is a delicious and flavorful Indian rice dish made with fresh prawns, basmati rice, aromatic spices, herbs, and sometimes curd. The combination of juicy prawns and fragrant rice makes it a tasty and satisfying meal. It is especially popular among seafood lover. Prawns provide protein, which helps build and repair muscles.Prawns contain vitamin B12 and omega-3 fatty acids that support normal brain and nerve function.Prawns contain nutrients such as zinc and selenium that help support the immune system.Rice supplies carbohydrates that give the body energy for daily activities.Prawns contain phosphorus, which contributes to healthy bones and teeth.

Prawn Biriyani 


Ingredients for making prawn Biriyani:

  •  250 g prawns (cleaned and deveined)
  • 1½ cups basmati rice
  • 2 onions, thinly sliced
  • 2 tomato, chopped
  • 2 green chillies
  • 1 tbsp ginger-garlic paste
  • ¼ cup curd
  • ½ cup mint leaves
  • ¼ cup coriander leaves
  • 2 tbsp oil + 1 tbsp ghee
  • 1 tsp chilli powder
  • ¼ tsp turmeric powder
  • 1 tsp biryani masala
  • ½ tsp garam masala
  • 1 bay leaf, 2 cloves, 2 cardamoms, 1 small cinnamon stick
  • Salt as needed
  • Lemon juice, 1 tsp
  • Water as needed
Instructions for making prawn Biriyani:
  
  • Wash and soak the basmati rice for 20 minutes. 
  • Boil it separately until about 70% cooked.
  • After that drain the rice Completely and keep it aside.
  • Now for marination mix prawns with turmeric, chilli powder, a little salt, and lemon juice.
  • Keep aside for 10–15 minutes.
  • Heat oil and ghee in a pot. Add whole spices and sliced onions. 
  • Fry until golden. Add green chillies and ginger-garlic paste. Then add tomatoes, mint, coriander, curd, biryani masala, and garam masala. Cook until the tomatoes soften and mushy.
  • Now add the marinated prawns to the masala and cook for about 3–5 minutes, depending on their size. 
  • Avoid overcooking, as prawns can become rubbery.
  • Layer the rice over the prawn masala.
  • Cover tightly and cook on very low heat for 10–15 minutes, until the rice is fully cooked and the prawns reach a safe internal temperature of 63°C (145°F). Rest for 5 minutes, then gently mix.
Notes for making prawn Biriyani:

  •      It goes well with boiled egg, raita and brinjal gravy.
  •      Instead of water add coconut mil for getting rich flavour.
  •      Atlast add roasted cashews and some fried onions 

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