Introduction:

I’ll never forget the first time I had prawns biryani at a family gathering. The rich aroma of spices wafting through the air and the sizzling sound as the dish was served made me realize that this was a recipe I had to try myself. Just like every other biryani I’ve shared on my channel, this prawns biryani is incredibly flavorful and takes a unique twist with a spicy Punjabi-style twist. With prawns cooked perfectly in a savory mix of spices, herbs, and basmati rice, it’s a dish that’s bound to impress anyone at your table.

It all starts with the basics—getting the perfect rice and marinating the prawns just right. The key is to ensure that the prawns don’t overcook but still absorb all those beautiful flavors. From the first step of adding whole spices to boiling water to the final smoky, fragrant biryani, this recipe will leave your taste buds dancing. Let's dive right into how you can make this mouthwatering dish at home!

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Ingredients:

 

Ingredients of Prawns Biryani

For Biryani Rice:

• Water as required
• Bayleaf 2 pcs
• Black pepper 9-10 pcs
• Cloves 7-8 pcs
• Black cardamom 3 pcs
• Green cardamom 4-5 pcs
• Salt 2 tbsp
• Ghee 1 tbsp
• Mint leaves 15-16 pcs
• Basmati rice 2 cups

For Marinating Prawns:

• Prawns 2 cups
• Ginger & garlic ½ tbsp
• Salt ¼ tsp
• Red chilli powder ½ tsp
• Turmeric powder ¼ tsp
• Lemon juice ½ pc

For Cooking Biryani Masala:

• Oil 2 tbsp
• Bayleaf 1 pc
• Black cardamom 1 pc
• Black pepper 7-8 pcs
• Green cardamom 3 pcs
• Cloves 6-7 pcs
• Onion sliced 3-4 pcs
• Ginger & garlic paste 1 tbsp
• Turmeric powder ½ tsp
• Red chilli powder ½ tsp
• Coriander powder ½ tsp
• Curd 1 cup
• Sliced tomatoes 2 pcs
• Biryani masala 1 tbsp
• Marinated prawns
• Coal for smoke

For 1st Layering of Biryani:

• Green chilli julienne 2 pcs
• Ginger julienne ½ inch
• Coriander chopped 1 tsp
• Mint leaves 7-8 pcs
• Kewra water 1 tbsp
• Barista ¼ cup

For 2nd Layering of Biryani:

• Biryani rice 80% cooked
• Biryani masala a pinch
• Green chilli julienne 2 pcs
• Ginger julienne ½ inch
• Coriander chopped 1 tsp
• Barista ¼ cup
• Ghee 1 tbsp
• Rogan 2-3 tbsp

 

Instructions:

Instructions of Prawns Biryani

1. Cook the Rice:

• Step 1: Boil water in a large vessel with bay leaves, black pepper, cloves, cardamoms, salt, ghee, and mint leaves.
• Step 2: Add soaked basmati rice and cook until 80% done.
• Step 3: Drain and reserve some of the rice water. Set rice aside.

2. Marinate the Prawns:

• Step 1: Clean prawns and marinate with ginger-garlic paste, salt, red chilli powder, turmeric powder, and lemon juice.
• Step 2: Let them rest to absorb the flavors.

3. Prepare the Masala Base:

• Step 1: In a pan, heat oil and add bayleaf, black and green cardamoms, cloves, and black pepper. Sauté until aromatic.
• Step 2: Add sliced onions and cook until golden brown.

4. Add Aromatics and Spices:

• Step 1: Add more ginger-garlic paste and sauté until the raw smell fades.
• Step 2: Lower the flame and whisk the curd until smooth.
• Step 3: Gradually add the curd into the pan, continuously stirring to prevent it from splitting.
• Step 4: Cook until the curd is absorbed and oil starts separating.

5. Add Tomatoes:

• Step 1: Add sliced tomatoes and sauté them into the masala.
• Step 2: Cover and cook until they become soft and mashy.
• Step 3: Stir well to combine. Once the masala is thick and cooked, switch off the flame.

6. Add Prawns & Smoke:

• Step 1: Add the marinated prawns to the hot masala and gently mix.
• Step 2: Do not turn the heat back on.
• Step 3: For a smoky flavor, place a live coal in a small bowl, pour a few drops of ghee or oil on it, and cover immediately to trap the smoke.

7. Assemble the Biryani:

• Step 1: In a heavy-bottom pan, spread the prawn masala evenly as the base.
• Step 2: Pour a ladle of reserved rice water over it.

8. First Layering:

• Step 1: Top with green chilli juliennes, ginger juliennes, chopped coriander, mint leaves, kewra water, and barista (fried onions).

9. Add the Rice:

• Step 1: Spread the partially cooked rice evenly over the masala layer.

10. Final Toppings:

• Step 1: Sprinkle a pinch of biryani masala, more green chilli and ginger juliennes, coriander, barista, a drizzle of ghee, and a touch of rogan (spiced oil).

11. Dum Cooking:

• Step 1: Seal the pot with dough or foil and cover tightly.
• Step 2: Place on low flame and cook for 15–18 minutes. Optionally, place the pot over a tawa to prevent direct heat.

12. Rest and Serve:

• Step 1: Once done, open the lid slightly to let the steam escape.
• Step 2: Let it rest for a few minutes before gently fluffing and serving hot with raita.

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About the Recipe:

 

This Prawns Biryani is a wonderful fusion of tender prawns and rich spices layered over long-grain basmati rice. The trick to getting the best flavor lies in the preparation of both the rice and prawns. First, you cook the rice in a spiced water mixture, adding whole spices like bay leaves, cardamom, and cloves to infuse the rice with flavor. The trick is to salt the water generously—this is where the rice soaks up its saltiness and keeps the biryani from tasting bland later on.

The prawns are marinated with a mix of ginger-garlic paste, salt, turmeric, chili powder, and a touch of lemon juice for at least 15 minutes to ensure they absorb the flavors. The next step involves cooking the prawns in a blend of spices and creating a masala base with golden-brown onions, yogurt, and tomatoes. The prawns don't need to be overcooked—they just need to blend with the masala to take on all those wonderful spices. The final step is layering the prawns and rice together, and that’s where the magic happens!

The biryani is then "dum-cooked" or steamed for about 10 minutes, allowing all the flavors to combine and the rice to absorb all the spices from the prawns and masala. This final step is essential in bringing out the full flavor profile of this dish. After it’s done, the biryani is ready to be served, with a delightful smoky aroma from the dhungar (smoking) method. This is what truly sets this prawns biryani apart from other versions!

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Cooking Tips:

• Use old basmati rice: It’s crucial to use aged basmati rice for this recipe. The grains will cook perfectly and remain long and separate, which is essential for a good biryani. Soak the rice for at least an hour before cooking to ensure the grains cook evenly and remain firm.

• Don’t overcook the prawns: Prawns cook quickly, so it’s important to avoid overcooking them. Marinate them for 10-15 minutes and then add them to the cooked masala. Allow them to simmer just enough to absorb the flavors but not become rubbery.

• Layering the biryani: When layering, be gentle with the rice so as not to break the grains. Add a few sprigs of mint, coriander, and some brown onions between the layers for extra flavor and texture.

• Use fresh mint and coriander: The addition of fresh herbs like mint and coriander right before serving gives the biryani a refreshing flavor.

• Add a smoky touch: After assembling the biryani, add a piece of hot charcoal to a small bowl, place it in the biryani, and drizzle some ghee on top for a smoky aroma that will elevate your dish to restaurant-style perfection.

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Pairing Guide:

• Drink: A cool, refreshing drink like a lemon or mint-based cooler pairs perfectly with prawns biryani to balance the heat of the spices. A simple yogurt-based drink like lassi can also complement the richness of the biryani.

• Side Dish: A side of raita (yogurt with cucumber and spices) is a must with biryani. It helps to cool the palate and provides a contrasting texture to the rice and prawns. You can also serve the biryani with a fresh salad made of tomatoes, cucumbers, and onions dressed in lemon juice and chaat masala for an added crunch and freshness.

• Complementary Flavors: If you're looking to add another layer of flavor, a tangy pickle or a sweet chutney could balance the heat from the biryani. Try mango or lime pickle for that perfect contrast.

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Frequently Asked Questions:

 

1. What type of rice should I use for prawns biryani?
   You should always use aged basmati rice for biryani. The older grains hold their shape better and fluff up nicely, ensuring your biryani has the perfect texture.

2. Can I use frozen prawns for this recipe?
   Yes, you can use frozen prawns. Just make sure to thaw them completely and pat them dry before marinating.

3. How long should I marinate the prawns?
   Marinate the prawns for 10-15 minutes. This allows the spices to penetrate and flavor the prawns without overcooking them.

4. What can I substitute for ghee?
   If you don't have ghee, you can substitute it with butter or oil, though ghee will provide a richer flavor and aroma.

5. Can I make this biryani in a pressure cooker?
   Yes, you can make this biryani in a pressure cooker. Just layer the rice and prawns, cover, and cook on low heat for about 10 minutes. Be careful not to overcook the prawns.

6. What spices are essential for prawns biryani?
   The key spices for prawns biryani include cumin, coriander powder, garam masala, bay leaves, cloves, cardamom, and cinnamon. These provide the characteristic flavor of the dish.

7. How can I make the biryani spicier?
   You can increase the amount of red chili powder, green chilies, or add a pinch of cayenne pepper to make the biryani spicier.

8. Can I add vegetables to this biryani?
   Yes, you can add vegetables like carrots, peas, or potatoes to the biryani for added texture and flavor.

9. How do I prevent the rice from becoming sticky?
   To prevent sticky rice, make sure you soak the basmati rice for at least an hour before cooking and don’t overcook it in the biryani. Also, cook the rice in plenty of water and drain it well before layering it.

10. Can I make this biryani ahead of time?
    Yes, you can make the biryani ahead of time and store it in the refrigerator. To reheat, steam it for a few minutes to bring back the flavor and aroma.

 

This Prawns Biryani will quickly become a favorite, thanks to its aromatic spices, tender prawns, and fragrant basmati rice. Follow these tips, and your dish will be nothing short of spectacular!

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