Prawn Biryani is a flavorful biryani cooked in the traditional dum method by layering prawns and rice along with spices.
Prawn Dum Biryani Recipe | Iral Biriyani with step by step photos. Seafood is my favorite, Born and brought up in Nagercoil we get a lot of fresh fish every day. Prawns are again my favorite however they are high in cholesterol we can have them once in a while.
I have shared many pilafs and rice varieties in our blog already. But have never shared a dum Biryani. This is the one. When it comes to biryani the authentic way of preparation is the Dum Biryani, only in that the real aroma and flavor comes out. now let’s see how to prepare Prawn Dum Biryani. I am sure this will always be a winner recipe to please everybody at the home.
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About Prawn Biryani
Prawn Biryani aka Shrimp Biryani is a very popular seafood Biryani recipe in India. It is also known as jhinga biryani or jheenga biryani. Shrimp has a unique taste. We cooked with the right masala it tastes out of the world.
Cook deveined Prawn in a flavorful masala and layer with fluffy basmati rice, crispy fried onions, and saffron. It is very simple to make. Unlike CHicken or Mutton biryani it will not take more time.
Shrimp gets cooked real quick, If we cook further it turns rubbery. There by losing its flavor and texture. Hence this is an important point to consider while making shrimp biryani.
Ingredients
Prawn - Always Devein and use the Shrimp. Use Medium-sized Prawn. Tiger Prawns too work well.
Whole Spices - We usually temper the biryani with the whole spices, as we fry them in oil or Ghee the spices turn fragrant.
Onion, Tomato, ginger, and garlic paste - These are the basics we add thinly sliced onions and finely chopped tomato in the biryani. We can never cook biryani without ginger garlic paste.
Spice Powders - Just the basic spice powders like chili powder, Garam Masala Turmeric powder, and salt go into the biryani.
Mint, cilantro, and Green Chilli - Again Mint and Cilantro bring in lots of flavors to the biryani. You can also blend them to a paste and add them to the biryani.
Curd or Yogurt, Lemon - Both Curd and Lemon balance the flavors in the biryani and they are mandatory addition.
Saffron - Adds a royal touch to the biryani plus a beautiful golden hue
Fried cashews and Onions - Topped on the traditional biryani and they makes the biryani a complete one.
How to make Prawn Biryani
Cook Rice for Biryani
Wash 2 cups of basmati rice or seeraga samba rice in water 3 or 4 times or until the water is clear and set aside.
In a pan add water and start cooking. To the water add the whole spices. Add in salt and oil and bring everything to a boil.
Once the water starts boiling add the soaked rice and cook until the rice is 95 % cooked. Switch off the stove and let it rest for 5 mins.
Drain the excess water and then spread the cooked rice on a wide plate and let it cool.
Prepare the prawn Masala
Heat a biryani pot with oil. Once it heats up add in fennel seeds and then Bay leaves, Cinnamon sticks, Cloves, Cardamom and Green Chili. Let it splutter.
Then add in sliced onions and Saute until the onions are soft.
Next, add in the chopped tomatoes and cook till they become soft.
Next, add ginger garlic paste and fry till the raw smell leaves.
Add Mint and coriander leaves, Saute for a min or till they shrink.
Now add the spice powders. I am using Chilli powder, Garam Masala, Turmeric powder, and Salt. Mix well and cook for a min.
Now add in the curd/ yogurt.
Combine and cook till the oil separates, Add Lemon Juice and Kewra water if using.
finally, add the cleaned Shrimp/ Prawns and combine them with the masala. Cook for 5 mins and switch off the flame.
Layer the Biryani
In a bowl add milk and Saffron. Let it rest for 30 mins. Chop Coriander leaves and keep them ready as well. Fry onions, Cashew nuts and keep them ready as well.
On top of the prepared biryani masala, spread half of the cooked rice.
Top it with saffron milk, Chopped coriander leaves, fried onions, and fried cashew nuts.
Top it with the remaining rice. Sprinkle in saffron milk, coriander leaves, fried cashew nuts, and fried onion. Close the biryani pot. I used my Dutch oven.
Switch on the stove to a very low flame and then place an iron dosa pan or a heavy iron pan and then place the biryani pot on top. Cook in the lowest flame for 15 mins and switch off.
Let the pot remain closed for another 30 mins and then open it.
Gently fluff the rice. Delicious Prawn biryani is now ready.
Top Tips
- Clean and Wash the Prawns really well. Don’t forget to de-vein the prawns.
- Overcooked prawns turn chewy and rubbery. Hence stick to the timings while making prawns biryani
- Instead of adding the spice powders directly while cooking, you can also marinate the shrimp by adding them. It further enhances the flavor and taste.
- Marination of shrimp with the spice powders and then cooking simplified the biryani process further. So if you are short of time you can follow these steps.
- Cooking the rice grain perfectly also plays an important role. Mushy Rice biryani is a big NO.
- Everyone prefers perfect grainy and nonsticky rice in biryani.
- Use very good quality Basmati Rice. Soak for about 25-30 mins before you start cooking
- Selecting the right basmati rice, washing it well, and clearing out the starch is a mandatory step.
- Use a big and generous, heavy-bottomed pot for making biryani. It ensures even cooking.
Serving Suggestions
The best pair for biryani is Raita and boiled egg always. You can also serve it with biryani brinjal gotsu, papad and pickle too.
Storage Options
I personally do not recommend storing and freezing biryani. Biryani tastes best only when they are served hot. However, you may store it in the fridge for up to 2 days.
Similar Recipes
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📖 Recipe
Prawn Dum Biryani
Standard 1 cup measures 240 ml
Ingredients
- 1 cup Basmati Rice
- Water as needed
- 2 tbsp Oil
- 2 Onion
- 2 Tomato
- 1 cup Coriander leaves +Mint Leaves
- 2 Green Chilli
- 1 tbsp Ginger Garlic paste
- 1 tsp Chilli powder
- ½ tsp Coriander powder
- 1 tsp Garam Masala
- ¼ cup Curd or Lemon juice from 1 lemon
- Salt to taste
- Saffron a pinch
- ¼ cup Warm Milk
- 1 Bay Leaves
- 1 tsp Fennel Seeds
- 1 Cardamom
- 1 inch piece Cinnamon stick
To Marinate :
- 250 gms Prawn
- ¼ tsp Turmeric Powder
- 1 tsp Chilli powder
- ½ tsp Salt
- 1 tsp Ginger Garlic paste
Instructions
Cook Rice for Biryani
- Wash 2 cups of basmati rice or seeraga samba rice in water 3 or 4 times or until the water is clear and set aside.
- In a pan add water and start cooking. To the water add the whole spices. Add in salt and oil and bring everything to a boil.
- Once the water starts boiling add the soaked rice and cook until the rice is 95 % cooked. Switch off the stove and let it rest for 5 mins.
- Drain the excess water and then spread the cooked rice on a wide plate and let it cool.
Prepare the prawn Masala
- Heat a biryani pot with oil. Once it heats up add in fennel seeds and then Bay leaves, Cinnamon sticks, Cloves, and Cardamom. Let it splutter.
- Then add in sliced onions and Saute until the onions are soft.
- Next, add in the chopped tomatoes and cook till they become soft.
- Next, add ginger garlic paste and fry till the raw smell leaves.
- Add Mint and coriander leaves, Saute for a min or till they shrink.
- Now add the spice powders. I am using Chilli powder, Garam Masala, Turmeric powder, and Salt. Mix well and cook for a min.
- Now add in the curd/ yogurt.
- Combine and cook till the oil separates, Add Lemon Juice and Kewra water if using.
- finally, add the cleaned Shrimp/ Prawns and combine them with the masala. Cook for 5 mins and switch off the flame.
Layer the Biryani
- In a bowl add milk and Saffron. Let it rest for 30 mins. Chop Coriander leaves and keep them ready as well. Fry onions, Cashew nuts and keep them ready as well.
- On top of the prepared biryani masala, spread half of the cooked rice.
- Top it with saffron milk, Chopped coriander leaves, fried onions, and fried cashew nuts.
- Top it with the remaining rice. Sprinkle in saffron milk, coriander leaves, fried cashew nuts, and fried onion. Close the biryani pot. I used my Dutch oven.
- Switch on the stove to a very low flame and then place an iron dosa pan or a heavy iron pan and then place the biryani pot on top. Cook in the lowest flame for 15 mins and switch off.
- Let the pot remain closed for another 30 mins and then open it.
- Gently fluff the rice. Delicious Prawn biryani is now ready.
Notes
- Use very good quality Basmati Rice. Soak for about 25-30 mins before you start cooking
- Clean and Wash the Prawns really well .
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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