PRAWNS BIRYANI

I have tried this biryani for the first time and I am happy I tried it! It takes less preparation time as compared to other biryanis.

 Prawns biryani is a simple biryani recipe with flavourful results. Prawns have a delicate meat which require very less cooking time.

It is essential to use thick curd for this recipe. Normal curd increases the water content of the gravy which in turn increases the cooking time. This may result in overcooked prawns.

Simply follow the instructions for a tasty and quick biryani.

Recipe for Prawns Biryani

Ingredients for Prawns Biryani

• 500gms prawns (cleaned and deveined)
• ½ cup thick curd
• 1 tbsp kashmiri red chilli powder
• 1 tbsp ginger garlic paste
• ¼ + ¼ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp garam masala powder
• 2 cup onions (thinly sliced)
• ½ cup fresh mint leaves
• 2 green chillies (slit into two pieces)
• 1 tbsp lemon juice
• 2 tbsp oil
• 2 tbsp ghee
• Salt to taste
• Coriander leaves for garnish

For Rice

• 1 ½ cups basmati rice
• 4 green cardamoms
• ¼ tsp caraway seeds
• 1 tsp ghee
• Salt to taste

How to make

Add some salt and turmeric powder to prawns. Keep aside for 10 minutes. Wash the prawns again.

Marinate the prawns in thick curd, ginger garlic paste, turmeric powder, coriander powder, red chilli powder, cumin powder, garam masala powder, salt and lemon juice. Keep in refrigerator for 30 minutes to one hour.

Meanwhile soak rice in water for 30 minutes.

For fried onions thinly slice the onions and saute them in four table spoon of oil. Add a pinch of salt to it which will speed up the process of caremalisation.

Boil about one and half liter of water. Add green cardamoms, caraway seeds and salt to it.

Add the soaked rice to the boiling water.

The rice grains will come up to the surface within 5 to 7 minutes and the grain will be increased in size.

Drain the water. Keep the rice aside. Spread a teaspoon of ghee on the rice to prevent it from sticking.

In a thick bottomed casserole heat the oil and ghee. Add the marinated prawns to it.

Saute for a minute on high heat, prawns will release water.  Reduce the gravy to half its quantity. Add some green chillies.

Reduce the heat. Spread a handful of fried onions and mint leaves on the prawns.

Now cover with half cooked basmati rice.

Cover with a tight lid. Cook on low heat for 20 minutes.

Serve with cucumber raita and lemon wedges.