Prawn Biryani Recipe | Spicy Prawn Biryani

These prawn biryani will spice up your weekend lunch. We once tried these prawn biryani in sea shell restaurant. I can still remember the taste of these delicious biryani. So i was bizarrely craving for it and thought of trying it at home once. I was super happy as it gave me the same effect as the original one. I served it along with brinjal dalcha as i heard curd should not be eaten along with sea food.

Prawn Biryani

Recipe Cuisine: Indian | Recipe Category: Main Course

Prep Time:  30 mins | Cooking Time: 30 mins | Serves: 3

Ingredients:

Basmati Rice - 2 cups

Water - 3.75 cups

Prawn - 300 gms

Onion - 2

Tomato - 2

Green chilli - 3

Ginger garlic paste - 2 tblspn

Coriander powder - 2 tsp

Cumin powder - 1/2 tsp

Chilli powder - 1 tsp, (adjust to taste)

Garam masala - 1 tsp

Turmeric - 1/2 tsp

Lemon - 1/2

Coriander leaves - 2 tblspn

Oil - 1/4 cup

Ghee - 2 tsp

To marinate prawn:

Chilli powder - 1 tsp

Ginger garlic paste - 1 tsp

Turmeric - 1/4 tsp

Salt - to taste

Spices:

Cinnamon - 2

Cloves - 5

Cardamom - 3

Bay leaf - 2

Shah jeera - 1/2 tsp

Mace - a small piece

Star anise - 1/2 piece

Method:

Wash and soak the basmati rice in water for 30 minutes.

Marinate the prawn with ginger garlic paste, chilli powder, turmeric, salt ( check ingredients listed under "to marinate Prawn").

Heat a pan, add little oil and fry the pan on low to medium flame for 3 to 4 minutes. Transfer it to a bowl.

In a pressure cooker, add all the spices listed. When a nice aroma comes out, add slitted green chilli and sliced onion. Sauté till onion becomes soft.

Add chopped tomato, coriander leaves and stir fry till mushy. Then add the ginger garlic paste.

Now, add coriander powder, cumin powder, chilli powder, turmeric and garam masala. Sauté till the raw smell is gone.

Then, add the cooked prawn, lemon juice, salt and mix well. Drain the water from the soaked rice and add to it.

Add enough water and bring it to boil. Check and adjust the seasoning. Cover and cook for 2 whistles.

Serve hot.

Note:

• We don't add curd here so carefully add chilli powder. If you feel it is very spicy, add little extra lemon and balance the taste.
• Since it is a seafood, curd is not added to the recipe.

Pictorial:

Keep all your ingredients ready. Wash and soak the basmati rice in water for 30 minutes.

Chop the tomatoes, green chillies and slice the onion

Marinate the prawn with ginger garlic paste, chilli powder, turmeric, salt ( check ingredients listed under "to marinate Prawn").

Heat a pan, add little oil and fry the pan on low to medium flame for 3 to 4 minutes.

Turn and cook on the other side

Transfer it to a bowl.

In a pressure cooker, heat 1/4 cup of oil and 2 tsp of ghee

add all the spices listed.

When a nice aroma comes out, add slitted green chilli

and sliced onion. Sauté till onion becomes soft.

Add chopped tomato and stir fry till mushy.

Then add the coriander leaves and ginger garlic paste. Saute for a minute

Now, add coriander powder, cumin powder, chilli powder, turmeric and garam masala.

Add salt to taste

Sauté till the raw smell is gone

Then, add the cooked prawn and mix well.

Drain the water from the soaked rice and add to it.

Add 3.75 cups of water

Add in lemon juice

and bring it to boil. Check for salt and adjust the seasoning. Cover and cook for 2 whistles.

When the pressure subsides, fluff it carefully and serve

Serve with brinjal dalcha.