Has it ever occurred to you that seafood can make delicious rice dishes too? Did you ever wonder what our favourite biryani will taste with prawns in it? Are you worried that the addition of prawns will spoil the aroma of the Biryani? If you are, then you must try this prawn biryani at least once in your life. 

INGREDIENTS

For rice

  • 1 cup basmati rice 
  • 2-3 cardamom pods 
  • 1 tsp shahi jeera 
  • An inch cinnamon stick
  • 1 tsp oil 

For marination

  • 250 grams prawns, deshelled and deveined 
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder 
  • 1 tsp red chilli powder 
  • 1 tsp biryani masala 
  • Salt, according to taste

For gravy

  • 2 tbsp ghee 
  • 2 tbsp oil 
  • 1 bay leaf 
  • An inch of cinnamon stick 
  • 1 black cardamom pod
  • 2 green cardamom pods 
  • 1 tsp shahi jeera 
  • 4-5 cloves 
  • 1-star anise 
  • 1 cup onions, sliced 
  • 1 tbsp ginger garlic paste 
  • 2 tbsp coriander leaves, chopped 
  • 2 tbsp mint leaves, chopped 
  • ½ cup tomatoes, chopped 
  • 1 cup curd, whisked
  • 1 tsp biryani masala 
  • 1 tsp red chilli powder 
  • 1 tsp turmeric powder
  • Salt, according to taste

METHOD

  1. Marinate the prawns with ginger-garlic paste, turmeric powder, red chilli powder, biryani masala and salt for 30 minutes. 
  2. Soak the basmati rice for 30 minutes. Boil water and add the spices mentioned for cooking the rice along with oil.
  3. Heat some oil in a pan all the whole spices. 
  4. Add the ginger-garlic paste and salt and cook till the raw smell disappears.
  5. Next, add the chopped tomatoes, mint and coriander leaves and saute till the tomatoes are mushy.  
  6. Add the turmeric, red chilli powder, biryani masala and mix well to combine. 
  7. Next, add the whisked curd and cook without curdling it. 
  8. Finally, add the prawns and cook them perfectly.
  9. Grease a pot with ghee and start levelling it with biryani rice and gravy with adding mint leaves, coriander leaves and fried onions in each layer.
  10. Place the pot on a tawa or a griddle and let it cook for 20 minutes. 

You can serve this biryani either with raita or sala or both. Make this on Sunday, and your weekend is sorted.