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Ingredients

  • Serves 4 people

  • 20 jumbo shrimps

  • 4 large onions

  • 2 red chillies

  • 1 bunch of fresh coriander

  • 1 head of garlic (crushed)

  • 1 large ginger root (crushed)

  • ¾ cup oil or ghee

  • 8 tbsp butter

  • 2 tbsp curry powder

  • 1 tbsp garam masala

  • ½ tsp cinnamon Powder

  • ½ tsp ground black pepper

  • ½ tsp cardamom powder

  • ½ tsp cumin powder

  • 1 tbsp dried coriander

  • 1 tbsp paprika

  • few strings of saffron

  • 1 tbsp turmeric

  • 2 tbsp mustard seeds

  • 1 tbsp cumin seeds

  • ½ tsp chili powder (optional)

  • 2 tomatoes (roughly chopped)

  • 1 cup frozen peas

  • 2 potatoes (diced and flash fried)

  • 2 tbsp tomato paste

  • 1 L stock

  • 3 cups basmati rice

  • 2 sticks cinnamon

  • 5 whole cardamom

  • ½ tbsp turmeric powder

  • 2 bay leaves

  • 1 tsp salt

  • water (for boiling)

     

  • raita salad:

    1 cucumber

  • 1 green chilli

  • a handful of mint and coriander leaves

  • 1 large yogurt

  • salt (to taste)

May Yacoubi's Prawn Biryani
Recipe Courtesy of
May Yacoubi

May Yacoubi's Prawn Biryani

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Fresh, juicy shrimps add a new dimension to a classic and typically meat-laden Biryani. The sweet shrimp flesh soaks up all the goodness of the different spices and adds a nice firm crunch at the end of every bite. This Prawn Biryani is definitely worth all your tears (from chopping the onions) as you can savor a heavenly-layered reward at the end. Serve it with a refreshing side of Raita salad for the perfect dinner.
Halal
Halal
Healthy
Healthy
No Milk
No Milk
No Pork
No Pork
No Nuts
No Nuts
No Alcohol
No Alcohol
Halal
Halal
Healthy
Healthy
No Milk
No Milk
No Pork
No Pork
No Nuts
No Nuts
No Alcohol
No Alcohol
  • Easy
  • 5 min
  • 10 min
  • 10 min
  • 4 steps
  • 38 Ingredients
  • Easy
  • 4 steps
  • 38 Ingredients
  • 5 min
  • 10 min
  • 10 min

Instructions

  1. Cook biryani rice

    • Fill a large pot with water and add to it the cinnamon sticks, whole cardamom, bay leaves,salt and bring to a boil. 
    • Add the rice and cook till it starts to double in size but still Al dente. 
    • Strain and split into 2 portions. 
    • Sprinkle one portion with turmeric powder. 
    • In a heavy bottom pot,add ½ cup of ghee or oil and bring to heat then add the sliced onions, crushed garlic, ginger and the whole red chili. Sauté for 2 minutes before adding the following spices: curry, garam masala, ground cardamom, turmeric, paprika, cumin powder, coriander, black pepper, chili powder and cook for 2 minutes. 
    • Add the shrimps and sear for 4-5 minutes. Season with salt.
    • Remove the shrimps and put aside. 
    • Add the chopped tomatoes and tomato paste. Cook for 4-5 minutes then add the stock, peas, diced potatoes and bring to a boil. 
    • Reduce heat and cook for 10 to 15 minutes. 1
    • Take off heat and immediately return the shrimps and cover.

  2. Make Raita (yogurt salad)

    • Mix in the blender all the ingredients except the yogurt and blend into a paste.
    • Add the yogurt, mix and top with fresh coriander.

  3. Make crispy onion topping

    • For topping, deep fry the julienned onions till crispy and brown.

  4. Make infused butter

    • Heat butter and oil in a frying pan. 
    • Add the mustard seeds, cumin seedsand saffron string
    • Keep to medium heat till the oil is fragrant.

  5. Assemble biryani

    • Take out the shrimps from the biryani sauce and put aside. 
    • Take a dollop of the sauce and place at the bottom of the pot. Cover with a layer of white rice, repeat the last 2 steps and use the turmeric rice this time instead of white. Keep repeating and alternating the rice till the quantity is done. 
    • Add 2 tablespoons of butter or ghee and cover the pot with lid. Place on the stove on low heat for 30 minutes till the rice brings out the fragrant steam when you lift the lid.

Plate and Serve!

Scoop the biryani rice onaserving plate, drizzle with the infused butter and topit offwith shrimps, onions and coriander. Serve next to Raita Salad made earlier.

Plate and Serve!
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    Ingredients
    • Serves 4 people

    • 20 jumbo shrimps

    • 4 large onions

    • 2 red chillies

    • 1 bunch of fresh coriander

    • 1 head of garlic (crushed)

    • 1 large ginger root (crushed)

    • ¾ cup oil or ghee

    • 8 tbsp butter

    • 2 tbsp curry powder

    • 1 tbsp garam masala

    • ½ tsp cinnamon Powder

    • ½ tsp ground black pepper

    • ½ tsp cardamom powder

    • ½ tsp cumin powder

    • 1 tbsp dried coriander

    • 1 tbsp paprika

    • few strings of saffron

    • 1 tbsp turmeric

    • 2 tbsp mustard seeds

    • 1 tbsp cumin seeds

    • ½ tsp chili powder (optional)

    • 2 tomatoes (roughly chopped)

    • 1 cup frozen peas

    • 2 potatoes (diced and flash fried)

    • 2 tbsp tomato paste

    • 1 L stock

    • 3 cups basmati rice

    • 2 sticks cinnamon

    • 5 whole cardamom

    • ½ tbsp turmeric powder

    • 2 bay leaves

    • 1 tsp salt

    • water (for boiling)

       

    • raita salad:

      1 cucumber

    • 1 green chilli

    • a handful of mint and coriander leaves

    • 1 large yogurt

    • salt (to taste)

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