Prawn Dum Biryani
Prawn Dum Biryani is a flavorful biryani cooked in the traditional dum method with Prawn.
Servings: 2
Calories:
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 .
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