Prawn biryani (shrimp biryani). Flavorful prawns aren’t the only ingredients that make this biryani incredibly delicious! Aromatic spices and the classic ‘dum’ cooking do their part, too. Pair this biryani with a simple onion yogurt salad, pappadums and your favorite pickle, and you’re set for a scrumptious feast.
Want to make a delectable biryani with seafood at home but don’t have the right recipe? Well, I’ll tell you the tips and tricks to create the most delicious biryani. And in this case, lip-smacking prawn biryani.
First step – cook rice
Always use premium quality basmati rice to make biryani. Cooking rice is super simple. Simply sauté a bay leaf and cinnamon stick in a little oil, stir fry rice to toast it lightly and add plenty of water. You’ll also need to add in a little lemon juice. And don’t forget to season. Let the rice cook to perfection absorbing all the goodness of the spices and lemon juice. Once rice is tender, drain water completely. Make sure there’s little water in the rice. And again, don’t wait until the rice absorbs all the water and turn mushy.
Second- fry prawns
While the rice is cooking on the stove top, you can marinate the prawns in a little ground turmeric, garam masala, red chili powder and ground fennel seeds. The marinated prawns go straight into a heated pan with ghee. Fry until they are browned and cooked through.
Third – Make delectable sauce for prawns
A simple mix of mild spices, onions and tomatoes make this sauce lip-smacking good. To make the sauce, start with browning some onions in heated ghee. Throw in fresh ginger and garlic. A quick stir fry and add the powdered spices. Tomatoes are also cooked in the sauce until they turn really mushy. Finally, throw in the cooked prawns.
Fourth – Layering
All the different elements of the prawn biryani are layered in a large heavy bottomed pan. You’ll also need a few other ingredients that’ll add immense flavor to this biryani including saffron milk, toasted raisins and cashew nuts, fried onions, and ghee. Start layering with half of prawn sauce, half of rice, and some fried onions, raisins and cashew nuts. Continue layering with the remaining elements. I like to poke a few holes in the rice and pour in the beautiful yellow saffron milk.
Fifth and final step – ‘Dum’ prawn biryani
To do this, cover the pan with aluminium foil and a tight fitting lid. Place this over a low flame for about 10 minutes. You can also ‘dum’ biryani in the oven. This classic technique brings out the flavor from the individual elements in the biryani and makes it incredibly delicious.
And there you go. The perfect biryani loaded with crispy flavorful prawns. Yum!
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