Prawn Biryani or Shrimp biryani is one of the treats for seafood lovers. Prawn Biryani is a dish that combine Fresh Prawns and Flavorful Basmati rice along with Biryani masala to make a delicious treat. This is typically served for lunch or dinner. I served it alongside onion raitha and egg kheema fry. Unlike other non veg biryanis shrimp biryani can be prepared quickly as prawns take very less time to cook.
Ingredients
- Prawn / Shrimp The freshness of the prawn plays a key role in the taste of the biryani. Prawns are a rich source of selenium, one of the most effective antioxidants at maintaining healthy cells. They also contain high levels of Zinc, which is important to develop a healthy immune system. Eating prawns helps build strong bones because they contain phosphorous, copper and magnesium.
- Basmati Rice always use premium quality basmati rice for flavorful biryani. I washed and soaked the Basmati rice for 30 mins before making the biryani which is a key to achieve fluffy long-grain biryani.
- Spices: Indian spices like cinnamon, bay leaves, cloves, Fennel Seeds, peppercorns and Cardamom.
- Onion: Medium sized onion can be used in this recipe.
- Tomatoes: Medium sized ripe tomatoes can be used in making this spicy rice with prawns.
- Ginger Garlic Paste: Blend equal quantities of Ginger and Garlic.
- Coriander and Mint: these are the key ingredients that bring in taste to the biryani
See recipe card for quantities.
Instructions
Use this section for process shots, alternating between the step and image showing the step. Users don't like seeing process shots cluttering up the recipe card, so include your process shots here.
Step 1: Heat Ghee in a Pressure Cooker
Step 2: Add in whole Cinnamon, Cloves, Bay leaf, cardamom, star anise, pepper, Javitri.
Step 3: Roast until nice aroma comes out.
Step 4: Cook in oven for x minutes at 400 degrees
Step 5 : Saute until onion gets glossy.
Step 6: Add in tomatoes and salt to taste. Saute until onion gets mushy.
Step 7: Add in Ginger Garlic paste and Green Chilli. Saute until Ginger garlic Paste blends well.
Step 8: Add in Curd and saute well.
Step 9: Add in the prawn and start cooking.
Step 10: Mix them together.
Step 11: Add in Coriander and Pudina.
Step 12: Mix them together.
Step 13: Add in the soaked Basmati rice.(soak basmati rice for 30 mins)
Step 14: Mix them gently.
15: Add in Garam Masala/Biryani Masala Powder.
16: Add required water and Mix them. Bring them to boil.
17: Close the pressure cooker and cook for 2 whistles in low flame.
18 : Let the pressure come down and open the pressure cooker.
FAQ
I utilized tiger prawns for this recipe. The freshness of the prawns enhances the flavor of the biryani.
Raita: A Fundamental Side Dish. Salad: A vibrant salad offers a pleasing contrast to the heat and spices of biryani. Pickles: A Zesty Addition. Fryams: A Crispy Treat. Curd: A Smooth Counterbalance.
The marinated prawns, typically prepared with yogurt and fresh herbs, not only elevate the flavor but also offer vital nutrients, resulting in a meal high in protein. Although it is a delicious treat, the dish can be made healthier by reducing the amount of oil used and serving it alongside a crisp side salad.
To ensure the proper storage of cooked Prawn biryani in the refrigerator, transfer it to an airtight container and refrigerate. It is advisable to consume it within three days. Prior to consumption, perform a visual inspection and a smell test to check for any signs of spoilage. Reheat the biryani before eating to eliminate any potential bacteria.
More SeaFood Recipes
Looking for other recipes like this? Try these:
📖 Recipe
Prawn Biryani
Ingredients
- 300 Grams Prawn
- 1 Cup Basmati rice
- 1 Cup Water
- 3 tblspn Ghee
- 1 inch Cinnamon
- 3 Cloves
- 3 Cardamom
- ½ teaspoon Pepper
- 1 teaspoon Fennel Seeds
- 1 Bay Leaf
- 1.5 teaspoon Coriander Powder
- 1 teaspoon Chilli Powder
- ½ teaspoon Turmeric Powder
- Salt to taste
- 1 teaspoon Garam Masala Powder
- Mint Fistful
- Coriander Leaves Fistful
- 1 Onion Big
- 2 Tomatoes
- 2 Green Chilli
- ¼ Cup Curd
Instructions
- Rinse and clean the Basmati rice thoroughly, then soak it in water for 30 minutes.
- In a pressure cooker, heat ghee and add cinnamon, cloves, cardamom, bay leaf, fennel seeds, and javithri. Roast the spices until they release a fragrant aroma.
- Next, incorporate the chopped onion and sauté until it becomes glossy.
- Add the tomato and salt to taste, continuing to sauté until the mixture becomes mushy.
- Stir in the ginger-garlic paste and green chili, and sauté them together.
- Introduce the curd and sauté until it is well combined with the other ingredients.
- Add chopped coriander and mint leaves, mixing them into the mixture.
- Incorporate coriander powder, garam masala powder, chilli powder, and turmeric powder, allowing them to cook for a few minutes.
- Add the soaked Basmati rice and mix thoroughly. Pour in water and add salt to taste.
- Bring the mixture to a boil, then close the pressure cooker and cook under pressure for two whistles.
- Turn off the heat and allow the pressure to release naturally. Once the pressure has subsided, open the pressure cooker.
- Your delicious Prawn Biryani is now ready to be served.
Leave a Reply