Prawn Biryani
A delicious step by step take on a delicious prawn biryani, with exotic warming flavors packed into one delicious rice dish. Easier than you might think, and absolutely show stopping!
Servings 4 people
Calories 358kcal
Equipment
- Large pot with a tight-fitting lid
- Large deep skillet
- Mixing bowl
- Aluminum foil
Ingredients
For the rice:
- 1 1/2 cups basmati rice
- 3 cups water
- 1 bay leaf
- 3 cardamom pods
For the prawn marination:
- 300 g prawns, cleaned (weight is without shell and after cleaning), can use shrimp
- 1/3 cup yogurt
- 1 heaped tsp ginger garlic paste *See notes
- big pinch turmeric powder
- 1/2 teaspoon biryani masala spice powder
- 1/4 teaspoon red chili powder
- pinch salt
For the biryani gravy:
- 2-3 tablespoon vegetable oil
- 1 large yellow onion, thinly sliced
- 1 bay leaf
- 2 cardamom pods
- 4-5 cloves
- 1/2 teaspoon cumin powder
- 1/2 teaspoon cinnamon powder
- 1 teaspoon biryani masala spice powder
- 1/2 tsp red chili powder
- 1 heaped teaspoon ginger garlic paste
- 1 can diced tomatoes (400g or 15 oz)
- 2 tablespoon finely chopped coriander
- 1 tablespoon finely chopped fresh mint
- salt and pepper to taste
Instructions
For the rice:
- Wash the rice, then soak for 30 minutes. Drain and rinse again.
- Bring the 3 cups of water to a boil with the bay leaf and cardamom pods. Add the drained rice, bring back to a boil, then reduce the heat to a low simmer and cover with a tight-fitting lid. The water should cover the rice by about an inch, so add a little more if needed. Cook for 15-20 minutes, until all the water has been absorbed, then set aside.
For the prawns:
- In a bowl, mix the prawns with the yogurt, ginger garlic paste, turmeric powder, biryani masala, red chili powder and salt. Marinate in the fridge for 30 minutes (you can do this while the rice soaks).
To make the biryani gravy and assemble:
- Heat the vegetable oil in a large skillet over medium-high heat. Add the onion slices and cook, stirring occasionally, until golden brown and caramelized, about 7-8 minutes. Remove the onions onto paper towels to absorb some of the oil.
- Add a little more oil to the skillet if needed, then fry the bay leaf, cardamom pods and cloves for about 10 seconds. Add the ginger garlic paste and fry for about 30 seconds.
- Add the diced tomatoes, chopped coriander and mint, cumin, cinnamon powder, biryani masala, red chili powder, and salt and pepper to taste. Simmer for a few minutes, then add the caramelized onions back in.
- Add the marinated prawns and cook for about 3 minutes, until they curl into a "C" shape and are cooked through. Don't overcook them or they'll turn rubbery. Set the prawn gravy aside.
- Lightly grease the bottom of a large pot with oil, then layer half the cooked rice. Add all of the prawn gravy, followed by the rest of the rice. For a little color, stir a scoop of rice into the gravy pan and sprinkle it over the top layer.
- Cover the pot with a very tight-fitting lid or a tight layer of aluminum foil, then steam on low heat for 15-20 minutes. Let it rest for 15 minutes, then uncover and serve hot.
Notes
Ingredient Notes
- Use raw prawns (shrimp), fresh or frozen. Thaw frozen prawns completely and pat them dry before marinating. The 300 g weight is after peeling and cleaning.
- Red chili powder isn't the same as cayenne, which is much hotter. For a milder biryani, use Kashmiri red chili powder.
- Use store-bought ginger garlic paste or make your own with my ginger garlic paste recipe.
- Soak and rinse the rice so the grains stay fluffy and separate.
- Don't overcook the prawns. About 3 minutes in the gravy is enough, as they keep warming through during steaming.
- Seal the pot tightly when steaming, and let the biryani rest for 15 minutes before serving.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat with a splash of water, covered, until piping hot. Only reheat what you'll eat.
- Freeze for up to 1 month and thaw overnight in the fridge.
Nutrition
Calories: 358kcal