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.