Prawn Biryani
Succulent, marinated prawns cooked with fragrant basmati rice and a blend of aromatic spices. This one-pot meal is a seafood lover's delight, perfect for special occasions and weekend feasts.
For 4 servings
6 steps. 50 minutes total.
- 1
Step 1
- a.Marinate Prawns & Prepare Rice
- b.Rinse the basmati rice under cold water until the water runs clear. Soak it in ample water for 30 minutes, then drain completely.
- c.In a mixing bowl, combine the cleaned prawns with curd, 1 tbsp ginger-garlic paste, red chili powder, turmeric powder, 1 tsp garam masala, lemon juice, and 1 tsp salt. Mix thoroughly to coat. Let it marinate for at least 20-30 minutes.
- 2
Step 2
- a.Prepare Birista (Fried Onions)
- b.Heat 1 cup of oil in a deep pan or kadai over medium-high heat. Once hot, add the thinly sliced onions.
- c.Fry for 10-15 minutes, stirring occasionally, until they turn a deep, even golden brown and become crispy. Be watchful as they can burn quickly towards the end.
- d.Using a slotted spoon, remove the fried onions and spread them on a paper towel to drain excess oil. Set aside. Reserve 2 tbsp of the flavorful onion-infused oil for later.
- 3
Step 3
- a.Par-cook the Basmati Rice
- b.In a large pot, bring 8-10 cups of water to a rolling boil. Add the whole spices (bay leaf, cinnamon stick, cloves, green cardamoms) and 2 tsp of salt.
- c.Carefully add the soaked and drained rice to the boiling water.
- d.Cook for 5-7 minutes, or until the rice is exactly 70% cooked. A grain should break easily when pressed between your fingers but still have a firm core.
- e.Immediately drain the rice in a colander to stop the cooking process. You can gently spread it on a large plate to cool slightly.
- 4
Step 4
- a.Cook the Prawn Masala
- b.In a heavy-bottomed pot (handi) suitable for dum cooking, heat 4 tbsp of ghee over medium heat.
- c.Add the remaining 0.5 tbsp ginger-garlic paste and slit green chilies. Sauté for about a minute until fragrant.
- d.Add the chopped tomatoes and cook for 4-5 minutes until they soften and turn mushy.
- e.Stir in the biryani masala powder and cook for another minute until the raw spice smell disappears.
- f.Add the marinated prawns along with the entire marinade. Cook for just 3-4 minutes, stirring gently, until the prawns turn pink and are about 80% cooked. Do not overcook them. Turn off the heat.
- 5
Step 5
- a.Layer and 'Dum' Cook the Biryani
- b.Over the prawn masala layer in the pot, sprinkle a handful of birista, some chopped mint, and coriander leaves.
- c.Spread half of the par-cooked rice evenly over the prawns.
- d.Sprinkle another layer of birista, mint, and coriander leaves.
- e.Gently spread the remaining rice as the top layer.
- f.Garnish the top with the last of the birista, mint, and coriander. Drizzle the saffron-infused milk and the 2 tbsp of reserved fried onion oil all over the rice.
- g.Cover the pot with a tight-fitting lid. To create a perfect seal ('dum'), you can line the rim with dough or place a layer of aluminum foil before putting on the lid.
- h.Cook on the lowest possible heat for 15-20 minutes. The trapped steam will finish cooking the rice and prawns, and meld all the flavors together.
- 6
Step 6
- a.Rest and Serve
- b.Turn off the heat and let the biryani rest, still covered, for at least 10-15 minutes. This step is crucial for the flavors to settle.
- c.Open the lid and gently fluff the biryani from the sides using a fork or a thin spatula, mixing the layers lightly without breaking the delicate rice grains.
- d.Serve the hot and aromatic Prawn Biryani with a side of cooling raita or a simple kachumber salad.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overcook the prawns in the masala stage; they will become tough and rubbery as they cook further during the dum process.
- 2Ensuring the rice is only 70% cooked is the key to a perfect biryani with separate, fluffy grains. Overcooked rice will result in a mushy texture.
- 3Use a heavy-bottomed pan to prevent the biryani from scorching at the bottom during the slow dum cooking.
- 4Letting the biryani rest after cooking is non-negotiable. It allows the steam to distribute evenly and the flavors to mature.
- 5For an extra layer of aroma, you can add a few drops of kewra water or rose water along with the saffron milk.
- 6The quality of basmati rice matters. Use aged, long-grain basmati for the best texture and fragrance.
Adapt it for your goals.
Flavor Twist
For a coastal flavor profile, substitute half the curd in the marinade with 1/4 cup of thick coconut milk and add it to the masala.
Ingredient AdditionIngredient Addition
Add 1/2 cup of par-boiled vegetables like carrots, peas, or potatoes to the masala along with the prawns for a more wholesome meal.
Healthier OptionHealthier Option
Reduce the amount of ghee and oil. Instead of deep-frying the onions, you can air-fry or bake them until crispy.
Why this is on our healthy list.
Excellent Source of Lean Protein
Prawns are packed with high-quality protein, which is essential for muscle repair, growth, and overall body function, while being relatively low in calories.
Rich in Omega-3 Fatty Acids
Prawns provide beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
Anti-inflammatory Spices
The blend of spices like turmeric, ginger, and garlic contains powerful anti-inflammatory and antioxidant compounds that can help combat oxidative stress in the body.
Energy Boosting Carbohydrates
Basmati rice provides complex carbohydrates, which are the body's primary source of energy, making this a fulfilling and energizing meal.
Frequently asked questions
A typical serving of Prawn Biryani (around 550g) contains approximately 650-750 calories, depending on the amount of oil and ghee used. This recipe is rich in protein and carbohydrates.
