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You are here: Home / South Indian Recipes / Prawn Biriyani Recipe

Prawn Biriyani Recipe

By Madhumita

Prawn Biriyani is considered a South Indian recipe, although it is prepared and enjoyed all over India. It goes perfect with green salad or raita.

Ingredients for preparing Prawn Biriyani:

  • Prawn – 200 gm
  • Yogurt – ½ cup
  • Ginger & garlic paste – 2 tbsp
  • Coriander powder – 1 tsp
  • Green chillies – 2 (slit)
  • Turmeric powder – ½ tsp
  • Cinnamon stick – 2 pieces
  • Cardamom – 6 pieces
  • Cloves – 10 pieces
  • Shajeera/Shahi jeera – 1 tsp
  • Lemon juice – 1 tsp
  • Onion – 3 pieces (sliced)
  • Ghee – 200 gm
  • Saffron – a few strands
  • Milk – 150 ml
  • Rice – 500 gm
  • Bay leaves – 2 pieces
  • Chilli powder – 1 tsp
  • Black pepper – ½ tsp
  • Garam masala powder – 2 tsp
  • Nutmeg powder – 1 tsp
  • Mace powder – 1 tsp
  • Meetha attar – 5 drops (for essence)
  • Rose water – 1 tsp
  • Kewra water – 1 tsp
  • Coconut milk – ½ cup
  • Tomato purée – ½ cup
  • Salt as required

Procedure for preparing Prawn Biriyani:

  • De-skin the prawn, wash and squeeze all the water from the prawn.
  • Marinate the prawn with yoghurt, 1 tsp of ginger garlic paste, chilli powder, coriander powder, turmeric powder, 1tsp garam masala powder, salt and lemon juice for 1 hour.
  • Boil water.
  • Add 2tsp of salt, cinnamon, Cardamom, clove.
  • Add rice & boil partly and strain.
  • Soak saffron with ½ cup of milk.
  • Heat ghee in a pan, fry onions till it becomes golden brown & keep aside ¼ of them.
  • Now add bay leaves, ginger-garlic paste, chilli powder, green chilli, tomato purée, salt, turmeric powder, and prawn.
  • Stir well.
  • Pour coconut milk, cover it for few minutes.
  • Cook till gravy becomes thickened.
  • Take a heave bottom large vessel, put the vessel on a heavy tawa.
  • Arrange rice, then prawn, then rice in the vessel.
  • Mix milk with saffron, remaining garam masala powder, nutmeg powder, mace, essence, rose water, kewra water.
  • Pour on rice, sprinkle rest of fried onions.
  • Cover with a lid.
  • Seal the cover with flour dough.
  • Cook on high flame for 10 minutes and then 5 minutes in low flame.
  • Prawn biriyani is ready to serve.

Filed Under: South Indian Recipes Tagged With: Biriyani, Prawn

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