How to Make Prawn Biriyani at home?

Ingredients

 5 servings
  1. 3/4 kg Prawns
  2. 1 kg Basmati Rice (soaked for an hour)
  3. 2 tbsp Ginger garlic paste
  4. 3-4 Onions thinly sliced
  5. 2 Tomatoes finely chopped
  6. 1/2 tsp Turmeric powder
  7. 1 tsp Garam Masala
  8. 2 tsp Red Chilli powder
  9. 400 gm Curd
  10. 1 tsp Salt or to taste
  11. 1/2 cup Oil
  12. 1/2 bunch Coriander Leaves chopped
  13. 1/2 bunch Mint Leaves chopped
  14. FOR COOKING RICE-
  15. 2-3 Green Chillies whole
  16. 2 tbsp Salt
  17. 2 small sticks Cinnamon
  18. 2-3 Green Cardamoms
  19. 1 tsp Caraway Seeds or Shah jeera
  20. 4-5 Cloves
  21. 7-8 Black Peppercorns
  22. 1/2 bunch Coriander and Mint Leaves chopped
  23. 1 tsp Desi Ghee
  24. 2-3 pinches Saffron dry food colour OR
  25. 5-6 strands Saffron soaked in little Milk

 

Steps

  1. Wash and devien the Prawns. Keep them ready in a colander for all the water to drip.

     
  2. In a cooking pot, heat Oil and add all the Khada Masala or the whole spices mentioned. Fry them all for a minute. Now add sliced Onions and Ginger garlic paste. Saute these for about a few minutes until light golden in colour and done. Likewise you can deep fry the sliced Onions and add to this if desired.

     
  3. Now to this, add a few chopped Tomatoes along with all the powdered spices mentioned. Now add beaten Curd to it. Keep the heat on a low only. And finally stir in the Prawns. Mix well and cook until done for about 15 minutes. Also add the chopped Greens. The raw smell should be gone and everything should be sauteed thoroughly.

     
  4. Meanwhile, add the whole spices as mentioned under cooking Rice to the water. Bring it to a rolling boil on a high heat. As soon as it's bubbling and boiling vigorously, add in the soaked Rice. Mix with gentle hands and allow it cook until almost 90%. See to it the grains are firm yet soft. Drain and set it aside.

     
  5. Now check whether the Prawns are cooked. Increase the heat to a high and allow the excess of water to dry up if there is any. As it is, it's a semi thick Gravy. (It should not be fully dry). Otherwise just proceed with the layering part. Top these cooked Prawns with the Rice. Cover and cook on a low heat for about 20 minutes or so. Add some more of chopped Greens, Saffron milk and Onions along with a teaspoon of Desi Ghee. Use a cotton cloth or an aluminium foil to cover the lid with.

  6. Since Prawns are not added in the raw form, this is called Pakki Aqhni where in the meat is cooked fully before the layering process. The other one which uses the raw meat is called Kachchi Aqhni Dum Biryani.

     
  7. Do not open the lid immediately. Let it untouched until ready to serve. Remove the lid carefully and take it out after a gentle mix from one side at a time. Do not mix it all. Mix and serve as required from one side all along. Yum!

     

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