Prawn Biryani

Name: Prawn Biryani
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 1.5 cup basmati rice (soaked for 30 minutes and drained); 400 g prawns (cleaned and deveined, medium); 0.5 cup yogurt (plain, whisked); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 2 tsp ginger-garlic paste; 2 pcs green chili (slit); 0.25 cup mint (fresh leaves); 0.25 cup coriander leaves (chopped); 1 tbsp lemon juice; 1 tbsp ghee; 1 tbsp oil; 1 pcs bay leaf; 1 inch cinnamon; 3 pcs green cardamom; 4 pcs cloves; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 0.25 tsp salt (for rice); 6 cup water (for parboiling rice)

RATING

4.6/5(145)

TASTE SCORE

9/10

Fragrant basmati rice layered with juicy prawns, mint, cilantro, and warm whole spices makes this biryani rich without feeling heavy. It cooks up as a small-batch meal centerpiece that pairs beautifully with raita or a simple salad.

PREP

20m

COOK

35m

SERVES

1 KATORI

462 cal

SERVINGS

METHOD · 7 STEPS

prep · ~30 min
Soak the rice and marinate the prawns.
1.Rinse the basmati rice until the water runs mostly clear, then soak it in fresh water for 30 minutes.
2.In a bowl, mix the prawns with yogurt, lemon juice, turmeric powder, red chili powder, garam masala, and 1 pinch salt.
3.Set the prawns aside while the rice soaks.
TIPDo not marinate the prawns for much longer than 30 minutes or the texture can turn soft.
boil · ~8 min
Parboil the rice.
1.Bring 6 cups water to a boil in a large pot.
2.Add bay leaf, cinnamon, green cardamom, cloves, and 0.25 tsp salt.
3.Drain the soaked rice and add it to the boiling water.
4.Cook until the grains are about 70 percent done and still have a slight bite, 5 to 6 minutes.
5.Drain the rice and set it aside.
TIPThe rice must stay undercooked here so it finishes perfectly during dum.
fry · ~10 min
Fry the onions.
Heat the oil and ghee in a heavy pan over medium heat. Add the sliced onions and cook until golden and lightly crisp, 8 to 10 minutes. Remove a small handful for layering and leave the rest in the pan.
saute · ~10 min
Make the prawn masala.
1.Add cumin seeds and green chili to the pan and cook for 30 seconds.
2.Add ginger-garlic paste and sauté until the raw smell fades, about 1 minute.
3.Add chopped tomato and cook until soft and pulpy, 4 to 5 minutes.
4.Add the marinated prawns and cook just until they begin to curl and the masala thickens, 3 to 4 minutes.
5.Stir in half the mint and half the coriander leaves.
TIPDo not fully cook the prawns at this stage; they will finish during dum and stay juicy.
assemble · ~3 min
Layer the biryani.
1.Spread the prawn masala evenly in the pan.
2.Top with the drained rice in an even layer.
3.Scatter the reserved fried onions, remaining mint, and remaining coriander leaves over the rice.
4.Sprinkle 0.5 cup water around the edges of the pan.
simmer · ~25 min
Cook the biryani on dum.
Cover the pan tightly and cook on very low heat for 15 minutes so the rice finishes steaming and the flavors blend. Turn off the heat and let it rest, covered, for 10 minutes.
TIPUse the lowest heat possible to prevent the bottom from scorching.
serve
Fluff gently and serve the biryani hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Stop parboiling when the basmati still has a firm core; fully cooked rice will turn mushy during dum.
2
Pat the prawns dry before marinating so the yogurt coating clings better and the masala doesn't get watery.
3
Fry the onions to deep golden, not dark brown; they should taste sweet, not bitter, in the final layering.
4
Cook the prawn masala until the tomatoes lose their rawness and the mixture looks thick enough to support the rice layer.
5
Seal the lid tightly for dum; if your pan lid is loose, place foil or a clean cloth under it to trap steam.
6
After resting, fluff from the sides with a flat spoon so the rice grains stay long and the prawns don't break.
7
Reheat leftovers gently with a splash of water, covered, so the rice softens without overcooking the prawns.