Prawns Biryani
September 2, 2015

Who does not like Biryani! Here is a version of the spiced rice cooked with shrimp.

Cuisine Indian
Course Main Course
Serves 10
Method Slow-cook
Difficulty Hard
Cook Time 1   hour(s) 15   minute(s)
  • Cuisine Indian
  • Course Main Course
  • Serves 10
  • Method Slow-cook
  • Difficulty Hard
  • Cook Time 1   hour(s) 15   minute(s)
large shrimp cleaned and deveined
2   tablespoon
basmati rice
3   cup
bay leaves
star anise
cinnamon stick
cumin seeds
1   tablespoon
chilies split in the middle
large tomato finely chopped
1   teaspoon
red chili powder
1   teaspoon
ginger garlic paste
3   tablespoon
3   cup
4   tablespoon
fried onion
3   cup
1/4   cup
few strands of saffron (optional)
chopped mint
4   tablespoon
mixed nuts (cashews and almonds)
1   cup
dry apricots
garam masala powder
2   tablespoon
1   tablespoon

1. Apply 1/2 tablespoon salt, ginger garlic paste, 1/2 teaspoon each of turmeric and red chili powder to the cleaned and deveined shrimp. Set aside to marinate at least for 30 minutes.

2. Take a large pot with water. Add bay leaves, cardamom, star anise, cinnamon and 3 tablespoon of salt. . Bring the water to a boil. Add washed basmati rice. Cook till half done. Strain and set aside.

3. In a pan heat ghee. Add in the cumin. Next add the split green chilies. Also add in the finely chopped tomato and let it cook for sometime.

4. Next add the remaining turmeric and red chili powder along with the garam masala powder. Also add in the remaining salt and 1 tablespoon of sugar.

5. Add in the chopped dry fruits (cashews and almonds). Add in the curd. Keep stirring to prevent the curd of forming lumps.

6. Next add the apricots and bring the mixture to a boil. Add in the shrimp.

7. Add the mint. Half cook the shrimp and set the gravy aside.

8. Keep a tawa or frying pan on the gas on low heat. Place a vessel on top. Add the gravy without shrimp on the bottom. Add a layer of rice and then a layer of onions.

9. Next add a layer of shrimp with a little gravy. Repeat the steps to form at least 3 layers. The top most layer should be of rice and onion. Soak the saffron in warm milk for a few minutes. Add this mixture on top for color.

10. Cover with a tight lid. Let the mixture cook in its own steam for about 20 minutes on a slow flame. Don't forget to keep the vessel over a tawa to prevent it from sticking to the bottom. Garnish with coriander leaves and more fried onion if needed. Enjoy hot with raita.