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How to Prepare Prawn Dum Briyani Super Tasty

How to Prepare Prawn Dum Briyani Super Tasty
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Prawn biryani is simply another variation made on the same lines just by replacing chicken & mutton with prawns or shrimps. Since the cooking time for prawns is lesser the way dum cook them in biryani is different. This prawn biryani recipe is the way to make for the foodies at home. It is much simpler to make than any other biryani varieties. Below in this article, we provide the information preparation process of Prawn biryani recipe Video and How to Prepare the Prawn Dum Briyani Super Tasty Hotel style.

A simple Salan or gravy, a RAITA or a bowl of fresh veggie salad goes well with this biryani. To keep the recipe simple, as we like to used saffron, milk or even fried onions. So feel free to use all of them if you like the flavors of saffron & fried onions. You made this prawn biryani using fresh black tiger prawns. Any variety of fresh or frozen prawns or shrimps can be used. If you are using frozen prawns or one that is not very fresh, we suggest soaking them in vinegar for a while and rinsing. To prepare the gravy used little coconut milk. Packed or fresh homemade coconut milk can be used. prawn biryani, hence you used coconut milk. Using coconut milk for seafood lends a good taste and flavor. This prawn biryani recipe works well with yogurt as well.

Tips to make prawn biryani

  • Choose aged premium quality basmati rice as it cooks up to fluffy long grains.
  • Soaking the rice & cooking in surplus water helps to get rid of starch and keep the grains nonsticky.
  • Overcooking prawns will make them hard. So just cook until they curl up to C shape.
  • Layering the prawn masala over the rice is the key to the best texture of prawns.
  • Avoid layering cooked prawns at the bottom of the pot as they continue to get cooked during the dum process.

Easy prawn biryani recipe

  • Prep Time10 minutes
  • Cook Time25 minutes
  • Marination30 minutes
  • Total Time35 minutes

Ingredients for prawn biryani rice

  • 1¼ cups basmati rice
  • 1 small bay leaf
  • 2 to 3 green cardamoms
  • ½ teaspoon shahi jeera (optional)

Marination ingredients

  • 250 grams prawns or shrimps (cleaned)
  • 1 teaspoon GINGER GARLIC PASTE
  • 1/8 teaspoon turmeric
  • ½ teaspoon biryani masala
  • ½ teaspoon red chili powder
  • 1/8 teaspoon salt (adjust to taste)

Biryani gravy ingredients

  • 2 to 3 tablespoon oil or ghee
  • 1 bay leaf or tej patta
  • 1-inch cinnamon or dalchini
  • 1 small star anise
  • 2 green cardamoms or elachi
  • 4 to 5 cloves
  • ½ teaspoon shahi jeera or cumin
  • 1 large onion sliced thinly
  • 1 teaspoon GINGER GARLIC PASTE
  • 1 medium tomato deseeded & chopped (optional)
  • 2 tablespoon coriander leaves chopped finely
  • 2 tablespoon mint leaves or pudina chopped
  • 1 teaspoon biryani masala
  • ½ teaspoon red chili powder
  • salt as needed
  • ¼ cup curd (yogurt) or coconut milk at room temperature

Preparation for prawn biryani

  • Marinate prawns with ginger garlic paste, turmeric, biryani masala, red chilli powder & salt.
  • Keep it aside for 30 minutes.
  • Wash the rice a few times and soak it for 30 minutes.
  • Bring 3 to 4 cups of water to a rolling boil along with bay leaf, cardamoms, shahi jeera, 1 tsp oil, and salt.
  • Drain water and add it to the boiling water.
  • Cook it al dente but not mushy. It must be firm. Drain the rice to a colander.

Prepare Prawn Gravy

  • Heat a pan with oil. Saute cloves, cinnamon, bay leaf, shahi jeera and star anise in hot oil.
  • Fry onions until light golden brown stirring often.
  • Next fry ginger garlic paste until the raw smell goes away.
  • Saute tomatoes and mint, coriander leaves in the same pan.
  • When the tomatoes turn mushy, add chili powder, biryani masala, salt, and turmeric.
  • Cook until the oil begins to ooze out. Add the prawns and fry just for a minute for the ginger garlic paste to lose the raw flavor.
  • Pour curd or coconut milk and stir. Cook until the gravy thickens & the prawns cook fully.
  • The prawns curl up to C shape when cooked. Do not overcook as they turn hard.
  • Tiger prawns take only 3 mins to cook. Taste your gravy and add more salt if needed.

Prepare Dum Briyani

  • Grease a pot for making biryani, add half of the rice to the pot. Level it evenly
  • Add the prawn gravy and level it. Add the rest of the rice.
  • Seal with a foil or tight lid and cook on a hot tawa or griddle for 20 minutes.
  • Allow prawn biryani to rest for 15 minutes. Serve with raita.

 

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