Prawns Biryani Recipe
Try this Prawns Biryani Recipe recipe, or contribute your own.
Try this Prawns Biryani Recipe recipe, or contribute your own.
- 1 bay leaf
- 1 cinnamon stick
- 1 tbsp sugar
- 2 tbsp oil
- 1 star anise
- 2 cups coconut milk
- salt as per taste
- 2 lime juice
- 40 prawns shelled and de-veined
- 2 tbsp red chili powder
- 1 t/s coriander seed powder
- 1 t/s turmeric powder
- 1 tbsp fennel seed
- 1 tbsp biryani masala (i used shaan biryani masala)
- 1 tbsp garam masala powder (i used homemade)
- 300 gms onion julienne
- 1 cup coconut milk / 1 cup yogurt
- 4 green chilies
- 7 tbsp ginger-garlic paste
- 250 gms tomatoes sliced
- 1.5 tbsp pepper powder
- 3 cinnamon stick
- 1 tbsp caraway seed (shahi jeera)
- 2 black cardamom
- 4 green cardamom
- 1 tbsp pepper powder
- 4 to 5 cloves
- 4 to 5 peppercorn
- 2 stone flower (dagad phool)
- 1/2 cup chopped coriander leaves
- 2 potatoes diced lengthwise (optional)
- few mint leaves
- 2 tbsp melon seed
- 2 tbsp white sesame seed
- 1 tbsp poppy seed
- 6 to 7 almonds
- 3 to 4 cashewnut
- for the rice- 1 kilo basmati rice
- 4 cups water or as required
- 150 gms onion julienne
- 10 to 12 cashew nuts
- 10-12 raisins
- big black cardamom
- 1 t/s mace powder (javitri)
- few drops of ghee
- few saffron strands (optional)
- few mint leaves
- Carbohydrate 8.81528259307634 g
- Cholesterol 0 mg
- Fat 26.8627114575574 g
- Fiber 3.14862230441886 g
- Protein 2.62506637979588 g
- Saturated Fat 12.6095774494798 g
- Serving Size 1 1 Serving (102g)
- Sodium 466.207139443309 mg
- Sugar 5.66666028865748 g
- Trans Fat 1.55123937380415 g
- Calories 269 calories
Step-by-step
- Firstly mix prawns with chili powder, coriander powder, turmeric powder, lime juice and salt.
- Marinate prawns for 20 mins.
- Soak basmati rice in water for 30 mins.
- To make the biryani rice. Heat oil / ghee in a large pan.
- Saute onion until golden brown.
- Add sugar which will help the onion to caramelize faster.
- In the same pan add cashew nuts, raisins.
- Saute for 2 mins more.
- Place these fried onion and cashews aside.
- Add little oil in the above pan Or in the vessel which you will cook rice.
- Add bay leaf, star anise, cinnamon and black cardamom.
- Saute until it leaves nice aroma.
- Now add coconut milk and half of mace powder stir all nicely.
- It's time to add the soaked basmati rice.
- Add water and cook uncovered on high heat.
- When the water is reduced lower the heat.
- Cover tightly and cook till half cooked.
- Strain if a any excess water.
- Blend all the ingredients for white paste.
- Grind until smooth paste is formed add little water if required.
- Take oil / ghee in another wide bottomed vessel.
- Add caraway seed, green cardamom, bay leaf, pepper corn, cinnamon stick, black cardamom and stone flower.
- Saute for a minute then add onion.
- Add some salt stir for 2 to 3 mins until they change color to light brown.
- Now time to add tomatoes, green chilies and ginger-garlic paste.
- Mix all nicely.
- Also add pepper powder and stir until tomatoes are slightly soft.
- Add coriander leaves mix all nicely.
- Now put biryani masala and garam masala powder.
- Stir all well.
- Put chopped potatoes.
- Pour coconut milk and mace powder.
- Add the grounded white paste.
- If you like it spicy then add some more red chili powder this time.
- Stir all nicely.
- Finally add prawns.
- Cover and cook with some water over a lid.
- Cook until potatoes are half cooked.
- Check the taste and alter any spices if required.
- Take another big vessel / pan for stacking layers for biryani.
- Spread some prawns gravy first.
- Now spread some parboiled rice enough to cover the prawns gravy.
- Place some fried onion, ghee, mint leaves, saffron strands, fried cashews and raisins over the parboiled rice.
- Again spread prawns gravy , then parboiled rice, again spread some fried onion, ghee, mint leaves, saffron strands, fried cashews and raisins.
- Repeat until gravy is over and finish with rice on top.
- Cover tightly with a heavy weight and cook till done.
- Should take about 25 mins on slow heat.
- Just remove one potato and check if potatoes are cooked so is your prawns biryani.
- Serve prawns biryani with fried onion and salad.
My Culinary Journey: A Prawns Biryani Adventure
Cooking has always been more than just a chore for me; it's a form of self-expression, a way to connect with my heritage, and a delicious path to sharing joy with loved ones. Today, I want to share one of my absolute favorite recipes – a fragrant, flavorful, and utterly irresistible Prawns Biryani. This isn't just any biryani; it's a culmination of family recipes, years of experimentation, and a deep love for the vibrant spices of my homeland. The journey to creating this perfect dish has been as rewarding as the taste itself.
The aroma alone is enough to transport you. Imagine the heady perfume of saffron mingling with the warmth of cinnamon and cardamom, the subtle sweetness of caramelized onions dancing with the tangy zest of lime, and the rich, creamy embrace of coconut milk. Each ingredient plays its part in a symphony of flavors, creating a culinary masterpiece that is both complex and comforting. The prawns, succulent and perfectly seasoned, are the stars of this show, but they are beautifully supported by the fluffy basmati rice, the tender potatoes, and the symphony of spices that create an explosion of flavor on your palate. Every bite is a journey, a delightful exploration of textures and tastes. This biryani isn't just a meal; it's an experience.
Beyond the taste, making this biryani is a deeply satisfying process. The careful layering of ingredients, the meticulous attention to detail, and the anticipation of the final result—it's a meditative practice that allows me to disconnect from the hustle of daily life and truly appreciate the art of cooking. The slow simmering, the heady aroma filling the kitchen, the satisfaction of creating something so delicious from seemingly simple ingredients – it’s therapeutic. It’s a labor of love, a connection to something ancient and deeply satisfying.
Beyond the Recipe: This Prawns Biryani is more than just a dish; it’s a conversation starter, a centerpiece for celebrations, and a reminder of the power of food to bring people together. Sharing this dish with family and friends is always a highlight, watching their faces light up as they take their first bite is truly rewarding. The rich history and cultural significance of biryani itself add another layer of depth and meaning. It’s a dish that transcends mere sustenance; it's a celebration of heritage, a testament to the artistry of cooking, and a reflection of my love for sharing good food with those I care about. So, gather your loved ones, prepare your ingredients, and embark on this culinary adventure – the result is well worth the effort.
I hope you enjoy this Prawns Biryani recipe as much as I do. Feel free to experiment with it, to adapt it to your own tastes, and to make it your own. The beauty of cooking lies in its ability to be both precise and adaptable, and this recipe is a perfect example of that. Let me know in the comments how your Biryani turned out. Happy cooking!
