Preparing prawn biryani involves a combination of marinated prawns, fragrant basmati rice, and aromatic spices.

Here’s a step-by-step guide to making prawn biryani 👇

Ingredients:

For the rice:

• 1 ½ cups basmati rice
• 2-3 cups water
• 2-3 cloves
• 1-2 cardamom pods
• 1-2 bay leaves
• 1 small cinnamon stick
• 1 tsp salt

For the prawn marinade:

• 500g prawns (cleaned and deveined)
• 2 tbsp yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tbsp lemon juice
• ½ tsp garam masala
• Salt to taste

For the biryani:

• 2-3 tbsp ghee (clarified butter) or oil
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 2 tbsp ginger-garlic paste
• 2-3 green chilies, slit
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp garam masala
• Fresh cilantro (coriander leaves) for garnish
• Fresh mint leaves for garnish
• 1-2 tbsp rose water or kewra water (optional, for aroma)

Instructions:

1. Prepare the rice:

• Rinse the basmati rice under cold water until the water runs clear.
• In a large pot, bring 2-3 cups of water to a boil. Add the cloves, cardamom, bay leaves, cinnamon stick, and salt.
• Add the washed rice and cook until it is 70-80% cooked (not fully soft). Drain the rice and set it aside.

2. Marinate the prawns:

• In a mixing bowl, combine the prawns with yogurt, ginger-garlic paste, turmeric powder, red chili powder, lemon juice, garam masala, and salt.
• Let the prawns marinate for at least 30 minutes (or longer for more flavor).

3. Prepare the biryani base:

• Heat ghee or oil in a large, heavy-bottomed pan. Add cumin seeds and allow them to splutter.
• Add the sliced onions and sauté them until golden brown and crispy. Set aside some fried onions for garnish.
• Add the ginger-garlic paste and green chilies, and sauté for 2-3 minutes.
• Add chopped tomatoes and cook until they soften and release oil.
• Add the coriander powder, garam masala, and salt. Stir well.
• Gently add the marinated prawns to the mixture and cook for 5-7 minutes until the prawns turn pink and are partially cooked. Be careful not to overcook them since they will cook further in the next steps.

4. Layer the biryani:

• In the same pan, layer half of the partially cooked rice over the prawn mixture.
• Add a few sprigs of fresh mint, cilantro, and some fried onions.
• Layer the remaining rice on top and repeat with mint, cilantro, and fried onions.
• Optionally, sprinkle a little rose water or kewra water over the top for a fragrant touch.

5. Cook the biryani:

• Cover the pan with a tight-fitting lid or seal with dough to trap the steam.
• Cook on low heat (on a tawa or griddle for indirect heat) for 20-25 minutes to allow the flavors to meld together and the prawns to cook fully.

6. Serve:

• Gently fluff the biryani with a fork.
• Garnish with extra fried onions, cilantro, and mint leaves.
• Serve with a side of raita (yogurt with cucumber, mint, or onions) and enjoy your prawn biryani!

This recipe creates a rich, flavorful prawn biryani that balances the spices and the delicate flavor of prawns. Enjoy!

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