Prawn Biryani is a well loved one pot meal among seafood lovers. I have found many people being reluctant or hesitant to try the prawn and biryani combo, they may have the doubt that the prawns might give a bad odor and so ruin the biryani. But for such people I have only one suggestion; try once to get rid of all your confusions and arguments that you may have. After trying you will realise that you have missed something so far and you will definitely repeat the recipe. Earlier biryani was prepared only with lamb but later on people adopted other meat also to make it more comfy, yet every version has been a great hit all over the world. Am sure Biryanis are the best dish to reflect the authentic flavor of India and I hope you agree too. The spices used makes the rice so aromatic and also gives a best treat to taste buds. Try the same base with any vegetable or meat it would still taste so good. I have tried various combos and another hit version that I make very often is the Capsicum biryani. I usually love the feel that biryani brings when you start cooking it at home. It just fills the air with such delectable aroma and makes the day special.
Now coming back to today's recipe, it is the tastiest and easiest version that I have prepared very often. The recipe method that I have discussed here, is an easy to follow procedure, and also using pressure cooker eases your work and gets rid of all the complications that might confuse the newbie cooks. This biryani doesn't have the excess seafood odor, no one would ever believe that it is prawn biryani until they dig in and find some prawns. But at the same time the prawn absorbs the masala well so doesn't taste bland. You will certainly fall in love with this tasty preparation and am sure you will repeat it quite often. Also in this pressure cooker method the rice gets well cooked but still remains grainy that helps the recipe look good too. So next time when you get prawns try this recipe, am sure you will gain praises for your preparation.
INGREDIENTSServes 3 to 4
Total Preparation Time - 30 minutes
- Prawns / Eral - 175 grams
- Basmati rice - 200 grams (1 cup)
- Big onion - 1
- Ginger-Garlic paste - 2 spoons [Ginger 2 inch long piece (20 grams) + Garlic 4 pods (10 grams) peeled and ground well into fine paste]
- Curd - 2 spoons
- Lemon - 1/2 of a lemon (or) Lemon juice - 2 spoons
- Mint leaves - a handful (15 grams)
- Coriander leaves - nearly 2 handfuls (20 grams)
- Red chilli powder - 1½ spoon + ¼ spoon
- Coriander powder - 2 spoons
- Turmeric powder - 1/2 spoon
- Cardamom pods - 5
- Cinnamon stick - 3 small sticks (1 inch long sticks)
- Cloves - 4
- Bay leaf - 1
- Star anise - 2
- Fennel seeds / Sombu - 1 spoon (2 grams)
- Salt - As per taste
- Ghee - 5 spoons
- Water - 1½ cups
- Shell and de-vein prawns and wash them well. Even if you get it de-veined from market check whether it is de-veined or not. (If not make a slight cut on the back of the prawns and pull the string like thing. It will come off easily without any fuss.)
- Wash and soak basmati rice in water for about 15 minutes.
- Marinate prawns with the following ingredients and set aside for atleast 15 minutes.
(For Marinating Prawns)
1. Curd - 1 spoon
2. Lemon juice - 1 spoon
3. Salt - 1/4 spoon
4. Red chilli powder - ¼ spoon
5. Turmeric powder - 1/2 spoon
5. Turmeric powder - 1/2 spoon
(Make a paste of all the above ingredients and apply on the prawns and set aside)
- Meanwhile do other preparations like, slice onions, wash and pluck the mint leaves and coriander from the stem, squeeze lemon and extract juice from it and set this all aside.
- Now place a wok / pan on flame and add 1 spoon of ghee to it and after it heats up add the marinated prawns and saute well on low flame for a minute or until the prawns turns slightly whitish. Set this aside.
- Take a pressure cooker and place its pan on flame, then add 4 spoons of ghee.
- Now add fennel seeds (sombu), cinnamon stick, cardamom pods (opened), cloves, bay leaf, star anise all at the same time and saute on low flame just for a few seconds.
- Then add sliced onions and saute well until it turns translucent.
- Now add the ginger garlic paste and saute well, add some salt and saute, so that the paste does not stick to the pan.
- Now add mint leaves and coriander leaves and saute until the leaves shrink well.
- Then add red chilli powder, coriander powder and saute well.
- Now add the sauteed prawns (along with any extra masala remaining after sauteing) and saute for a minute.
- Drain water from the soaked basmati rice and add it to the cooker and stir twice, see that you don't stir too much, if so the rice will break. Just stir gently using a big ladle.
- Pour 1½ cups of water and stir gently. Check for salt and add if needed.
- Close the cooker with its lid and switch the flame to high mode.
- Wait until the steam oozes out of the nozzle then place the whistle/regulator.
- Switch the flame to low mode and cook perfectly for 7 minutes and remove from flame.
- Set aside undisturbed until the pressure drops or releases on its own. Then open the lid and serve!!
TIP 1: Marinating and sauteing the prawns helps reduce the excess prawn smell that may ruin the biryani, also the salt and masala stays intact with the prawns this will help to the prawns to catch up some salt and taste good.
TIP 2: Add half cup of coconut milk, instead of water to make it even more richer.
TIP 3: You can also add one slit green chilli to give a nice flavor. But reduce or adjust the addition of chilli powder accordingly.
TIP 4: After removing the biryani from flame, don't open the lid immediately, let the pressure drop on its own, this will give an effortless dum effect. So set it aside undisturbed and then serve after pressure drops.