Prawn Biryani

Ingredients
  • 500 gms Basmati rice
  • 500 gms large prawns shelled and deveined
  • To marinate prawns: 1 cup yogurt
  • Juice of 1 lime/ lemon
  • 1/2 tsp turmeric powder
  • 2 tbsps garlic paste
  • 1 tbsp ginger paste
  • Salt to taste
  • To fry: 4 large onions sliced thinly (divided into 3 equal portions)
  • 3 large tomatoes chopped finely
  • For dry masala/ spice mix: 4 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 1 tbsp saunf/ aniseed/ fennel seeds
  • 1 tbsp khus khus/ poppy seeds
  • 2″ piece of cinnamon
  • 5 cloves
  • 5 pods green cardamom
  • 10-12 black peppercorns
  • 2 dry red chillies
  • For wet masala: 2 green chillies
  • 1/2 cup fresh coriander leaves
  • 1/2 cup fresh mint leaves
  • To garnish: 1 tbsp saffron strands
  • 3 tbsps warm milk
  • 3-4 tbsps fresh chopped coriander
  • 4-5 tbsps cooking oil
Directions
  1. Wash the rice. Soak it in warm water for 30 minutes.
  2. Cook the rice till almost done. Drain remaining water (if any) and keep aside.
  3. Marinate the prawns in the ingredients mentioned under “To marinate prawns”.
  4. Take a large, deep baking dish/ ovenproof dish (it MUST have its own cover) and grease lightly with cooking oil.
  5. Layer the rice and prawn as follows: rice – prawn – rice. End with a layer of rice.
  6. Pour the saffron infused milk all over the top of the last layer of rice.
  7. Garnish with the crispy fried onions, chopped coriander leaves. Cover the dish and seal tightly.
  8. Bake in a hot oven for 30 minutes.
  9. Serve hot with a raita and green salad of your choice.
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