Prawns Biryani

As a seafood lover, how could I delay trying a seafood biryani and prawns is a favourite with Percy. The other day we got fresh prawns from the fish shop and so I didn’t hesitate to think what to make with the fresh catch. Prawns biryani has been hovering in my mind since long when I see delicious Instagram posts on biryani.

Somehow in my childhood prawns was not a regular at home. But Percy’s home being in Kochi, prawns is a regular visitor there. I have also started developing a taste for prawns but it has to be fresh ones or the frozen ones from Costco. Most other frozen ones somehow don’t excite me that often. I would rather have other seafood for prawns then.

Prawns biryani was a sudden plan on a weekday night when I got some fresh prawns. As it’s easy to cook the prawns and make the masala, prawns biryani didn’t feel that tough with regards to the process as compared to doing an elaborate Chicken or mutton Dum Biryani. Everything took less than 2 hours right from chopping the veggies to the biryani being transferred piping hot onto our plates.

The masala for the prawns was simmered in a coconut milk base to add to the flavour. That I believe really enhanced the taste of the prawns masala.

Here is the recipe

RECIPE

Ingredients

Basmati rice – 1 cup

Prawns – 250 g (10 to 12 medium pieces)

For the marination

Turmeric powder – 1/2 tsp

Crushed black pepper – 1/2 tsp

Salt – to taste

For the gravy

Onions (medium) – 2 thinly sliced

Cardamom –  2

Cloves – 3

Cinnamon stick – 1 inch long

Bay leaves – 2 medium

Tomato – 1 medium chopped into small pieces

Coconut milk (thick) – 1/2 cup

Ginger garlic paste – 1 tbsp

Green chilly – 2 sliced into thin round pieces

Turmeric powder – 1/2 tsp

Coriander powder – 1 tbsp

Garam masala – 1/2 tsp

Kashmiri Chilly powder – 1 tbsp

Biryani masala – 1 tsp

Crushed black pepper powder – 1/2 tsp

Salt – to taste

Ghee – 4 tbsp

Coriander leaves – a handful chopped well

STEPS

1.Soak the rice for 30 minutes in water

2.Marinate the prawns with the ingredients listed under marination and keep aside for 30 minutes.

3.Heat a kadai or flat bottomed vessel and add in 2 tbsp ghee.

4.Once hot add in the prawns and lightly fry it

5.Now remove the prawns and keep aside

6.Add in the same pan first add in the whole spices (cardamom, cinnamon stick, bay leaves and cloves) and sauté well for a minute .

7.Now add in the onions and keep sautéing till they turn golden brown. Then add ginger garlic paste and green chillies and sauté it for a minute. 

8.Now lower the heat and add in the turmeric powder, garam masala , coriander powder, Kashmiri red chilly powder, salt and crushed black pepper and sauté well for 2 to 3 minutes.

9.Now add in the chopped tomatoes and half of the chopped coriander leaves and sauté well on medium heat. Add in the fried prawns to this now. 

10.Cover and cook for 3 to 5 minutes

11.Now open and add in the coconut milk and mix everything well. Let it thicken a bit and blend in with the gravy and cook for 3 to 5 minutes .

12.Now switch off the flame.

13.Prepare the rice adding in 6 cups of water in a big vessel and cook till 3/4th done. Drain off the excess water from the rice by pouring into a sieve vessel. Allow rice to cool for few minutes 

14.Now layer the rice and the prawns gravy well and add in rest of the coriander leaves and remaining 2 tbsp ghee in between for layering.

15.Keep covered as dum and cook in oven or on stove top for 20 minutes .

16.Serve hot . You may garnish with fried cashew nuts, fried raisins and fried onions.