Prawn Biryani

Hello Friends! Like promised, I’m back with more Biryani. The one important feature of this dish is the abundant use of spices (Masala) and ghee (Indian clarified butter) which gives it it’s unique rich flavor. And of course the other important and absolutely delicious feature is Prawns! Prawns are used in many cuisines worldwide. In India alone, you can find many types of prawns used in different types of preparations, each unique and equally delicious. Today I have used Tiger Prawns. Just like I had mentioned in my earlier post, Biryanis can be enjoyed with kebabs (Refer to my recipe for kebabs) but also other interesting and mouth watering accompaniments (Recipe coming soon).

(Serves 4)

Ingredients:

Shelled Tiger prawns with tail intact 12-15 (clean the intestinal tract very well and keep the heads and shells aside)
Ginger garlic paste 1tsp
Vinegar 1 tsp
Turmeric powder ½ tsp
Chili powder ½ tsp
Salt ½ tspn

For stock:

Shells and heads of the prawns
Chili powder 1tsp
Turmeric powder ½ tsp
Garlic 2(crushed)
Cinnamon 1 (1″stick)
Bay leaf 1
Water 4 cup
Anistar ½
Salt 1 tsp

For Biryani:

Whole Spices-

Shah Jeera 1 tsp
Cinnamon 1 (1″ stick)
Cardamom (green) 4
Cloves 4-5
Black Pepper 5-6
Mace 2-3 strands

Onion (medium size) 2 (sliced)
Ginger garlic paste 1 tbl spn
Turmeric powder ½ tsp
Chili powder ½ tsp
Green chili 2 (chopped)
Coriander powder 1 tbl spn
Fresh coconut ½ cup (grated)
Tomato 2 (chopped)
Ghee 8 tbl spn
Long grain rice (basmati ) 1&1/2 cup
Beresta (crispy fried brown onion slices)-1/2 cup
Curd 2/3 cup
Coriander leaves 3 tbl spn
Mint leaves 3 tbl spn
Lemon juice 1 tsp
Saffron ( generous pinch dissolved in 2 tbl spn of warm milk)
Salt to taste

Method:

Marinate prawns with ginger garlic paste, Vinegar,Turmeric powder, Chili powder and salt. Refrigerate for minimum half an hour.

In a vessel put all the ingredients given for stock and boil for 15-20 mins. Strain and keep the stock aside.

Wash well and soak the rice for 20 mins in water,drain and keep aside.
Mix the curd, coriander and mint leaves in a blender and keep aside.

To prepare the Biryani Masala, in a heated wok add 4 tbl spn ghee,onion slices and green chilies. As the onions turn light brown add ginger garlic paste,fry for 2 mins. Add turmeric powder, chili powder, coriander powder, grated coconut and tomatoes. Add a little water and fry for some time. As the water starts evaporating add fried prawns and simmer for few minutes to incorporate the masala .Keep aside.

It’s time to prepare your rice. In a vessel boil the rice in 2 cups of strained stock on full flame. As the water evaporates, cover with a lid and keep on a low heat for another 5 minutes. Rice is almost done. Mix the lemon juice and keep aside.

By now, your prawns should be prepped. Lightly fry them and keep aside.

In a pan (dekchi ) add 2 tbl spn of ghee,temper with the six mentioned whole spices. Add half of the biryani masala, cover it with a layer of half of the rice. Sprinkle half beresta, half of curd mixture and 1tbl spn of ghee.
Spread the rest of biryani masala on rice and repeat the same procedure of layering again.

Cover the pan with a lid and seal with kneaded flour or aluminium foil. Keep it on a low flame for 15 mins.
Sprinkle saffron milk on top .

Your prawn biryani is ready!! A few more steps than your simple home meal but trus DSCN1130 t me, once your loved ones taste it you’ll realize it is completely worth it!! A fan of Biryanis and prawns myself, I can guarantee, this dish is a winner! Serve it with mirchi ka salan or shahi raita (Recipes coming soon)

In this dish coconut is optional, I used it as I think coconut goes very well with prawns.But you can always prepare without it.

For those of you who don’t like your food too hot or like it more spicier than usual, can always adjust the chili to their liking.

If you aren’t a fan of ghee or are trying to watch the level of oil in your food then you can go ahead with the recipe without including the ghee between the layers while assembling your Biryani.