Prawn Biryani | Shrimps Briyani | Jinga Biryani
- Shabnam K Rafik
- Dec 9, 2020
- 4 min read
Updated: Oct 29, 2024
For seafood enthusiasts, I am sharing my exquisite and unique layered prawns dum biryani recipe.
Your entire family will truly relish this delightful aromatic rice and spicy prawn masala, topped with crunchy fried onions and fresh cilantro leaves, cooked slowly to achieve perfection.
Ingredients to make Prawn Biryani
tsp= teaspoon: tbsp= tablespoon : b=Big size : s=Small size
Marinating Prawns
1.5 kg Prawns, cleaned, washed and pat-dried
4 Tbs Red Chilli Paste(homemade)
2 tsp Ginger n Garlic Paste
salt to taste
Making Of Prawn Gravy
3/4 cup oil
4 Clove
6 Cardamom
3 s Cinnamon
4B onion, finely chopped
1B Green Chilli
3B tomato, sliced tomato
1 tsp Turmeric Powder
1 tbsp Coriander Powder
1 tsp Cumin Powder
2 tbsp Kashmiri Red Chili Powder
1 tsp Garam masala powder
Salt to taste
Preparation of Rice
3.5 cups of Basmati rice, I have used drinking steel glass measuring 250 ml
3 Clove
1 Star Anise
3 Cardamom
3 s Cinnamon
2B Green Chili
Dry Lemon/ lemon skin
Ghee
Salt to Taste
Bay leaves
For Garnish
Barista
Coriander Leaves
1 tsp Yellow Color in 1 cup Water
Methods to make Prawn Biryani
Marinate Prawns
In a big bowl, marinate the prawns with 4 tbs of red chilli paste (homemade), 2 tsp of ginger and garlic paste, salt to taste, mix well.
Cover and allow to marinate for 30 minutes or overnight.
I like to refrigerate overnight.
Close your lid.
Frying the marinated Prawn
In non-stick pan, heat oil.
Add the marinated prawns.
Fry the prawns until they curl up to the shape of C, which is half-cooked.
Do not overcook, it turns prawn, chewy and hard.
Your fried prawns are ready for gravy.
Making of Prawn Gravy
In a heavy bottom pan, heat oil on medium flame. Saute cloves, cardamoms, cinnamon for 10 seconds.
Then, add 4B finely chopped onion. Close the lid. Fry until just it starts to change slightly golden colour for 5 to 10 minutes in medium flame. NOT golden brown.
Then, add 4B finely chopped onion. Close the lid. On Fry until the onion begins to change slightly golden colour for 5 to 10 minutes in medium flame. NOT golden brown.
Add the green chilli and slice the 3B tomato and sauté until it is mushy and well blended.
Now, add in turmeric powder, coriander powder, cumin powder, Kashmiri red Chilli powder and blend well to combine.
Add and mix half the cooked prawns.
Do not add any water at any stage of cooking.
Cover and cook on high heat for a minute and then low heat until the oil starts to separate.
Add garam masala powder and cook for another 2-3 minutes.
Prawn gravy is ready.
Preparation of Rice
In a large pot, add enough water.
Bring water to a boil.
Add star anise, cardamom, cinnamon, green chilli, dry lemon or just use the lemon skin you've already squeezed, ghee and salt to taste.
Also, add Bay leaves.
Add soaked basmati rice.
Cook until the rice is 80% done. Once done, using a large colander or slotted spoon take out the rice in large wide utensils.
Layering The Prawn Biryani
Place the hot tava/griddle under the pot that you refer to use.
First, Layer the pot with half the quantity of prawn masala. Then, add the layer of rice evenly over the prawn layer.
Sprinkle barista, coriander leaves and saffron colour over the rice layer.
Repeat the steps 1 - 3. (visuals shown in the below video)
Make three holes so that the biryani is cooked evenly.
Finally, Pour the melted ghee over the rice layer.
Cover the pot with the tight-fitting lid.
Place the pot over a slow flame for 15 minutes.
After 15 minutes, switch off the heat.
Serve the prawn biryani with raita of your choice.
Tips:
Do not add any water at any point of cooking.
You can use ghee instead of oil.
I have used homemade red chilli paste and ginger, garlic paste. You can use readymade paste from a supermarket.
Marinate the prawns for at least 30 minutes. I Prefer refrigerating overnight.
Fry the prawns until they curl up to the shape of C, which is half-cooked.
Do not overcook, it turns prawn, chewy and hard.
Always soak basmati rice for 15 to 30 minutes.
Use a large pot with water triple the amount of rice. It helps to get rid of starch as well as keeps the grains non-sticky.
If you don't have a dry lemon, don't worry, just use the lemon skin you've already squeezed.
Cook the basmati rice until 80 percent is cooked.
You may use Jeerakasala rice or Sona Masuri rice as well.
Add 1 cup of extra rice if you want to use jeera or sona masuri rice. I've taken 3.5 cups of basmati rice. So you've got 4.5 cups to make it.
We need to fry the onion until just it starts to change slightly golden colour and NOT golden brown.
You can add more green chillies according to your spice level.
Refrain from adding ginger garlic paste as its already present in the marinated prawns.
Always add garam masala powder at end and cook another 2-3 minutes.
You can also use prepared 90 percent done ghee rice.
When finished, use a large colander or a slotted spoon to drain the rice in large flat utensils.
When layering the rice, the first layer is always gravy.
Make three holes so that the biryani is cooked evenly
Don't forget to add ghee at the end. It gives your biryani an extra flavour.
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