Prawn Biryani

My husbands love for prawns is well documented here and it should not come as a surprise to you that we got 3 kg's of fabulous prawns from the fish market (my first trip there in two years mind you) last week. I decided to make a prawn biryani from one batch and made this quick and easy version. It is very simple to make and is a nice dish to serve to guests as well.

Recipe - From Everybunny Loves Food

Ingredients - Serves 6

1 Kg Medium Sized Prawns (Weighed with the shell)

2 Large Potatoes (Peeled and Cut in 8 Pieces each)

For the Marinade*

2 Tsp Ginger Garlic Paste

2 Tbsp Lemon Juice

2 Tbsp Red Chili Powder

1 Tsp Coriander Seeds Powder (Dhanya Powder)

1/2 Tsp Turmeric Powder (Haldi)

Salt To Taste

1 Cup Yogurt

For the Masala

4 Cups Finely Chopped Onions

2 Cups Chopped Tomatoes

2 Green Chilies (Slit Vertically Halfway)

1/2 Cup Cooking Oil

For The Rice

6 Cups Basmati Rice

4 Cardamom Pods (Elaichi)

1 Cinnamon Stick (Dalchini)

2 Bay Leaves (Tej patta)

4 Cloves (Lavang)

Salt To Taste

For The Garnish

1/2 Cup Fried Onions (Sliced And Deep Fried)

Coriander Leaves (As Needed) (Hara dhanya)

Mint Leaves (As Needed) (Pudina)

1/4 Tsp Garam Masala Powder

1/4 Cup Milk

Food Color (Yellow, Red or Orange)

Saffron Strands (Zaffran)

1 Tbsp Ghee

*Note on ingredient quantities - The quantities given are what we prefer at home. You must taste and adjust the quantities as per your personal preferences. Add a little at a time. Taste  and add more spice, salt or lemon accordingly.

Prep Work

Wash, shell and de-vein the prawns. Clean thoroughly with water and drain. Mix all the marinate ingredients in a bowl and marinate the prawns for an hour.

Wash and soak the rice.

Make the Masala

Heat the oil in a large bottomed pot over medium high heat and fry the potatoes till done. Remove with a slotted spoon and keep aside. Add the onions  to the oil and fry till soft and brown in colour, turning the heat to low if needed to prevent burning. When the onions become brown, add the tomatoes and green chillies. Turn the heat to high again; Cook till the tomatoes are soft and oil separates. Add the marinated prawns and stir well. Cook till prawns are almost cooked. Turn off the heat.

Boil the Rice

In a separate pot, heat 6 cups of water; throw in the whole garam masalas and salt. Keep a wide colander ready in the sink to drain the rice. When the water comes to a boil, add the rice and let it cook on high, uncovered till the rice is almost done. It is very important to watch the rice closely at this point as we want it to be cooked but not completely. There should still be a bite to the grain and must not be easily squished between your fingers. Once the rice reaches this point, turn off the heat and drain the rice in the colander.

Assemble the Biryani

When the rice is boiling keep all the garnish ingredients ready near the stove. Wash and chop the coriander and mint leaves. Dissolve the saffron and food colour in the milk. We need a big bottomed and high pot for this. Place the pot on the stove, and spread half of the prawn masala in the bottom. Add half of the rice on this layer and repeat the prawn and rice layers once again.

Pour the colored milk on the rice evenly. Sprinkle the garam masala powder on the rice and place the ghee on top. Garnish with all the fried onions, coriander leaves and mint leaves.

Cook
Cover the pot with a tight lid to ensure no steam escapes from it. Keep the flame on high for a minute or two to ensure sufficient heat is generated in the pot. Turn the heat to low and keep cooking till steam starts forming on top and the rice is complete cooked. Serve hot with raita.

Happy Eating!!