PRAWN BIRYANI RECIPE
Prawn Biryani is a flavorful and aromatic rice dish made with succulent prawns and fragrant spices. The prawns are cooked in a spiced onion-tomato gravy, and then layered with partially cooked basmati rice. The layers are then steamed together to allow the flavors to meld, resulting in a delicious and aromatic one-pot meal. Prawn Biryani is a popular seafood variation of the traditional biryani, known for its rich and spicy taste. It is a great option for seafood lovers following an Indian weight loss diet.
INGREDIENTS
- 500 grams prawns, cleaned and deveined
- 2 cups basmati rice, soaked for 30 minutes
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 2 tablespoons ginger-garlic paste
- 1/2 cup plain yogurt
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon biryani masala
- 1/2 teaspoon cumin seeds
- 4-5 green cardamom pods
- 4-5 cloves
- 1-inch cinnamon stick
- 2 bay leaves
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 4 cups water
- 4 tablespoons ghee or clarified butter
- Salt to taste
INSTRUCTIONS
Heat 2 tablespoons of ghee in a large pot or pressure cooker over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaves. Sauté for a minute until fragrant.
Add sliced onions and sauté until they turn golden brown.
Add ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
Add chopped tomatoes and cook until they become soft and mushy.
Add turmeric powder, red chili powder, garam masala, biryani masala, and salt. Mix well to combine the spices with the onion-tomato mixture.
Add the cleaned prawns to the pot and cook for 3-4 minutes until they turn pink and opaque.
In a separate pot, bring 4 cups of water to a boil. Add soaked basmati rice and cook until it is 70-80% cooked. Drain the rice and keep it aside.
In the pot with the prawn mixture, layer half of the partially cooked rice over the prawns. Sprinkle half of the chopped mint leaves and coriander leaves on top.
Add the remaining rice as the second layer and sprinkle the remaining mint leaves and coriander leaves.
Drizzle the remaining ghee over the rice.
Cover the pot with a tight-fitting lid and cook on low heat for about 20-25 minutes until the rice is fully cooked and the flavors have infused.
Once done, gently fluff the rice with a fork to mix the layers.
Serve the Prawn Biryani hot with raita or salad.
TIPS
- Choose fresh and deveined prawns for the best taste and texture.
- Soak the basmati rice for at least 30 minutes before cooking to ensure evenly cooked grains.
- Adjust the spice levels according to your preference by increasing or reducing the amount of red chili powder.
- You can add a pinch of saffron soaked in milk to enhance the aroma and give a vibrant color to the biryani.
- Serve the Prawn Biryani with a side of cucumber raita or mint chutney for a refreshing balance of flavors.
- To make it a complete meal, add some steamed vegetables or a fresh green salad alongside the biryani.
- Be careful not to overcook the prawns as they can become rubbery. Cook them just until they turn pink and opaque.
- Leftover Prawn Biryani can be refrigerated and enjoyed the next day. Simply reheat it in the microwave or on the stovetop with a sprinkle of water to restore moisture.
- Experiment with different types of seafood like fish or squid to create variations of this delicious biryani recipe.
NUTRITION VALUE
- Calories: 350-400
- Protein: 20-25 grams
- Carbohydrates: 50-55 grams
- Fat: 8-10 grams
