prawn biryani

Prawn biryani recipe made in dum style with basmati rice, spices and herbs. It turns out delicious and very flavorful. Serve prawn biryani with a raita or salan.

Prawn biryani (shrimp biryani)

basmati rice

bay leaf

green cardamoms

½ teaspoon shahi jeera ((optional))

shrimp or prawns ((cleaned))

ginger garlic paste

turmeric

½ teaspoon biryani masala

red chili powder

salt ((adjust

oil (or ghee)

bay leaf (or tej patta)

inch cinammon (or dalchini)

star anise

green cardamoms (or elaichi)

cloves

½ teaspoon shahi jeera (or cumin)

onion (sliced thinly)

tomato (deseeeded & chopped (optional))

coriander leaves (chopped finely)

mint leaves (or pudina chopped)

biryani masala

salt

curd ((yogurt) or coconut milk

Marinate prawns with ginger garlic paste, turmeric, biryani masala, red chilli powder &amp; salt. 

Keep it aside for 30 minutes.

Wash rice a few times and soak it for 30 minutes.&nbsp;

Bring 3 to 4 cups of water to a rolling boil along with bay leaf, cardamoms, shahi jeera, 1 tsp oil and salt.&nbsp;

Drain water and add it to the boiling water.&nbsp;

Cook it al dente but not mushy. It must be firm. Drain the rice to a colander.

Preparation for prawn biryani

Heat a pan with oil.&nbsp;Saute cloves, cinnamon, bayleaf, shahi jeera and star anise in hot oil.&nbsp;

Fry onions until light golden brown stirring often.&nbsp;

Next fry ginger garlic paste until the raw smell goes away.&nbsp;

Saute tomatoes and mint, coriander leaves in the same pan.

When the tomatoes turn mushy, add chili powder, biryani masala, salt and turmeric.&nbsp;

Cook until the oil begins to ooze out. Add the prawns and fry just for a minute for the ginger garlic paste to loose the raw flavor.

Pour curd or coconut milk and stir. Cook until the gravy thickens &amp; the prawns cook fully.&nbsp;

The prawns curl up to C shape when cooked. Do not over cook as they turn hard.&nbsp;

Tiger prawns take only 3 mins to cook. Taste your gravy and add more salt if needed.

Making graving for shrimp

Grease a pot for making biryani, add half of the rice to the pot. Level it evenly

Add the prawn garvy and level it. Add the rest of the rice.&nbsp;

Seal with a foil or tight lid and cook on a hot tawa or griddle for 20 minutes.&nbsp;

Allow prawn biryani to rest for 15 minutes. Serve with a raita.

How to make prawn biryani

Dainty and delightful, a biryani that will make you ask for more and more. My signature restaurant style layered prawns dum biryani recipe similar to the Hyderabadi version. It is super simple, easy and fragrant rice and shrimp dish that your entire family will thoroughly enjoy.

Prawn Biryani Recipe

500 g Prawns (cleaned and de-veined)

Yogurt (whisked well)

tbsp Kashmiri Red Chilli powder

Turmeric powder

Green Chillies

Fried Onions (birista)

tsp Garam Masala powder

tbsp Garlic Paste

¾ tbsp Ginger Paste

Coriander powder

Cinnamon stick

Cardamom

Cloves

Black peppercorns

¼ tsp Mace (crushed)

¼ tsp Nutmeg (grated)

lemon

Salt

Onion (large sized, finely sliced)

Tomato (large sized, sliced)

coriander leaves (chopped)

tbsp mint leaves (chopped)

tbsp Oil

Long grain basmati rice (soaked

lemon juice

½ tsp Caraway Seeds (Shajeera)

Water

onions

saffron (soaked in 2 tablespoons of water)

tbsp Ghee

In a large bowl, combine all the ingredients well. Add prawns, mix. Cover and allow it to marinade for 30 mins under refrigeration.

Marinating Prawn

Heat 3 tbsps of oil in heavy bottom pan. (we will slow cook the biryani in same pot, so choose the one with tight fitting lid).

Then, add sliced onions and fry until just starts picking up golden colour.

Add bay leaf and sliced tomatoes and sauté on high heat for another minute.

Then, add marinated prawns and and mix. Cook on high heat for minute and then low heat for 3 minutes. Do not add any water and do not over cook the prawns.

Add coriander leaves and mint leaves and mix.

Cooking The Prawn

In a large pot, add enough water. Add bay leaves, oil, lemon juice, shazeera and salt. Bring it to a boil.

Add rice and cook until the rice is 70% done.

Boiling Rice

Now, top the prawns with fried onions. When the rice is 70% done, using a large colander or slotted spoon take out the rice and layer it evenly over the prawns layer.

Sprinkle the melted ghee over the rice layer.

Sprinkle the saffron water and cover the pot with the tight fitting lid.

Place the pot over a high flame and cook for 5-7 minutes.

Place hot tava/griddle below the pot and keep it for Dum(slow cook) for another 10-12 minutes.

After 15 minutes, switch off the heat and leave as it is for 10 minutes.

After 10 minutes, open the lid, dish out yummy hot prawn biryani and serve with raita of your choice.

Layering The Prawn Biryani

Looking for a failproof shrimp biryani recipe? I have one for you! This Instant Pot recipe will yield the most flavorful biryani without a lot of hard work.

Indian Shrimp / Prawn Biryani Recipe

Basmati rice (rinse

olive oil

black peppercorns

Indian bay leaves

cinnamon stick

garlic

ginger

tomatoes

green chilies (finely chopped)

Kashmiri chili powder

turmeric powder

yogurt

coconut milk [optional]

garam masala

shrimp/prawns

lime juice

water

ghee (clarified butter)

cilantro / coriander leaves

Add oil to the steel insert of the Instant Pot and press the Saute function.

Press the Adjust button to move the selection to “Normal” and wait till the display reads “Hot.”

Add peppercorns, cloves, cinnamon stick, bay leaves, and green chilies. When they sizzle (after 10-15 seconds) add onions.

Fry the onions till they turn soft and translucent (approximately 8-10 minutes).

Add garlic, ginger, and salt. Saute it with the onions for a minute or so. 

Add turmeric powder, chili powder, and salt and mix well.

Add tomatoes and continue frying till they turn mushy.

Add coconut milk, yogurt, and garam masala. Blend it in. Do a taste test - the salt should slightly be on the higher side.

Add shrimp/prawns and lime juice. Give it a good stir.

Drain the water from the soaked rice and add the rice on top of the shrimp and add just enough water (approximately 1.25 cups) to completely submerge the rice. 

 Press “Warm / Cancel” button and then select “Pressure Cook.”

Adjust the time to 5 minutes and set the pressure selection at low. Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position.

Once the cooking cycle completes, immediately release pressure by moving the vent from sealing to venting.

Open the lid and let the steam escape. Add a tablespoon of ghee and gently fluff the rice. Add cilantro and gently mix it in.

Cover for 5 minutes and then serve accompanied with raita or yogurt.

Instant Pot method

https://mediavine-res.cloudinary.com/video/upload/t_original/v1593189769/govtmdtulrzewzznzvup.mp4

Looking for a failproof shrimp biryani recipe? I have one for you! This Instant Pot recipe will yield the most flavorful biryani without a lot of hard work. If you don’t own an Instant Pot, don’t worry - I have stovetop instructions included as well.

Instant Pot Shrimp / Prawns Biryani

Top 3 prawn biryani recipes from across the web

The most viewed prawn biryani recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Prawn biryani (shrimp biryani)

Prawn Biryani Recipe

Indian Shrimp / Prawn Biryani Recip...

Top 3 prawn biryani recipes from across the web

The most viewed prawn biryani recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Prawn biryani (shrimp biryani)

Prawn Biryani Recipe

Indian Shrimp / Prawn Biryani Recip...

The most viewed prawn biryani recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine