Ingredients

  • Serves 4 people
  • prawns:

    300 g prawns (cleaned and de-veined)

    30 g yogurt (whisked until smooth)

    5 g red chili powder

    2 g turmeric powder

     

  • biryani:

    500 g basmati rice

    1 litre water to cook the rice

    3 to 4 green chilies (cut into half lengthwise)

    2 white onions (sliced-thinly)

    2 tomatoes (finely-chopped)

    10 g ginger-garlic paste (5g ginger + 5g garlic)

    5 g coriander powder

    3 g red chili powder

    2 g turmeric powder

    5 g Garam Masala

    1-inch cinnamon stick

    4 cardamom pods

    4 cloves

    5 to 6 black peppercorns

    1 mace

    10 ml oil

    3 to 5 g salt to taste

  • garnish:

    few sprigs of fresh coriander

    10 g fried onion

Prawn Biryani (Slow Cooked Rice with Prawns)
Recipe Courtesy of
Asian Food Network

Prawn Biryani (Slow Cooked Rice with Prawns)

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Biryani is one of the most famous classic Indian dishes. Biryani is traditionally made with mutton in a flavorful sauce, and this dish has been adopted into Indian cuisine through the Mughals (past rulers of India). This recipe is made with prawns and it gives the Biryani an amazing sweet seafood taste.
  • Medium
  • 90 min
  • 45 min
  • 15 min
  • 3 steps
  • 23 Ingredients
  • Medium
  • 3 steps
  • 23 Ingredients
  • 90 min
  • 45 min
  • 15 min

Instructions

  1. Marinate the prawns

    • Rinse the prawns under cold running water. Transfer to a plate and pat dry.
    • In a bowl, add the prawns and the ingredients for the marinade.
    • Mix well to marinate the prawns and make sure all prawns are coated evenly.
    • Marinate prawns for about 1 hour.
    Marinate the prawns


  2. Cook the rice

    • Rinse the rice under cold water until the water starts running clear.
    • Soak the rice in water for 15 minutes.
    • In a large pot, add the water and salt and bring to a boil.
    • Once the water is at a rolling boil, add the rice and cook for 7 minutes.
    • Once cooked, drain the water and transfer the rice to a plate and cool.
    Cook the rice


  3. Cook the Biryani

    • In a wide bottomed pot, add the oil and heat. Add the cinnamon, cardamom, black peppercorns, cloves and mace and cook for 1 minute.
    • Add the sliced onions and cook on low heat until the onions are caramelized, or for about 8 to 10 minutes.
    • Add the ginger-garlic paste and green chilies, and cook until the raw aroma of the paste disappears or for about 2 to 3 minutes.
    • Add the tomatoes and cook until they are soft and the water completely evaporates, or for about 6 to 7 minutes.
    • Add the coriander powder, turmeric, red chili powder and Garam Masala. Cook for about 2 minutes.
    • Add the marinated prawns and mix well. Cook the prawns in the Masala for about 2 minutes. Add salt to taste and mix well.
    • Add all of the cooked rice over the prawns but do not mix it.
    • The flavors of the Masala and prawns will penetrate the rice as it cooks further.
    • Cover the pot with a tight lid and let the Biryani cook for about 30 minutes on a low heat.
    Cook the Biryani


Plate and Serve!

Serve the Biryani hot and garnish with a few sprigs of coriander and fried onions

Plate and Serve!
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    Ingredients
    • Serves 4 people
    • prawns:

      300 g prawns (cleaned and de-veined)

      30 g yogurt (whisked until smooth)

      5 g red chili powder

      2 g turmeric powder

       

    • biryani:

      500 g basmati rice

      1 litre water to cook the rice

      3 to 4 green chilies (cut into half lengthwise)

      2 white onions (sliced-thinly)

      2 tomatoes (finely-chopped)

      10 g ginger-garlic paste (5g ginger + 5g garlic)

      5 g coriander powder

      3 g red chili powder

      2 g turmeric powder

      5 g Garam Masala

      1-inch cinnamon stick

      4 cardamom pods

      4 cloves

      5 to 6 black peppercorns

      1 mace

      10 ml oil

      3 to 5 g salt to taste

    • garnish:

      few sprigs of fresh coriander

      10 g fried onion

    Nutrition
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