Prawn Biryani

Easy Prawn Biryani Recipe: How to Make Restaurant-Style Biryani at Home

Looking to elevate your rice game? Prawn biryani offers a delightful twist on traditional Indian biryani, combining aromatic basmati rice with succulent prawns and a blend of fragrant spices. While chicken and mutton variations often steal the spotlight, this seafood version brings its own unique charm to the table.

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What makes prawn biryani special is its simplified cooking process. Since prawns cook faster than other meats, this dish comes together more quickly than traditional biryani varieties. The layers of perfectly cooked rice, tender prawns, and aromatic herbs create a harmonious blend of flavors that’ll transport your taste buds to the coastal regions of India.

Whether you’re a biryani enthusiast or just beginning to explore Indian cuisine, you’ll love how this dish pairs beautifully with classic accompaniments like raita (yogurt sauce) or a fresh vegetable salad. It’s a versatile recipe that welcomes customization – feel free to add traditional touches like saffron-infused milk or crispy fried onions to make it your own.

What is Prawn Biryani?

Prawn biryani is a luxurious mixed rice dish from the Indian subcontinent that combines fragrant basmati rice with succulent prawns or shrimp. This variation follows the traditional biryani preparation method where rice and seafood are layered with aromatic spices herbs and caramelized onions.

The dish features distinct characteristics:

  • Layered cooking technique (dum method)
  • Aromatic long-grain basmati rice
  • Fresh prawns or shrimp as protein
  • Blend of whole and ground Indian spices
  • Yogurt-based marinade
  • Fresh herbs like mint and cilantro

Unlike chicken or mutton biryani which require longer cooking times prawn biryani cooks faster due to the quick-cooking nature of seafood. The prawns are typically marinated in yogurt and spices before being layered with partially cooked basmati rice. The entire dish is then slow-cooked on low heat (dum) allowing the flavors to meld together.

Key regional variations include:

  • Malabar style (coconut-based)
  • Hyderabadi version (saffron-infused)
  • Bengali preparation (mustard oil-based)
  • Coastal variations (extra seafood spices)

The dish is traditionally enhanced with saffron-infused milk kewra water (screwpine essence) and ghee which add layers of complexity to the final flavor profile. While optional garnishes like fried onions mint leaves and boiled eggs can elevate the presentation and taste of this classic rice preparation.

What You’ll Need

To create an authentic prawn biryani you’ll need specific ingredients and tools to achieve the perfect balance of flavors and textures.

Essential Ingredients

  • 1 kg prawns (peeled and deveined)
  • 2-3 cups basmati rice
  • 2-4 tablespoons ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1-2 teaspoons red chili powder

Aromatics & Spices:

  • 2 large onions (sliced)
  • 4 green chilies
  • 2 bay leaves
  • 4 cardamom pods
  • 1 cinnamon stick
  • 4 cloves

Base Ingredients:

  • Plain yogurt
  • Fresh mint leaves
  • Fresh cilantro
  • Cooking oil or ghee
  • Salt to taste
  • Large heavy-bottom pot or biryani handi
  • Deep frying pan
  • Rice strainer or colander
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Large mixing bowl for marination
  • Small bowls for spice organization
  • Spatula or wooden spoon
  • Tight-fitting lid
  • Kitchen scale
  • Fine mesh strainer
  • Timer

Note: A heavy-bottom pot with a tight-fitting lid is crucial for the dum cooking process that gives biryani its distinct layered flavor.

Rice and Shrimp Selection

The success of your prawn biryani depends heavily on selecting the right rice and shrimp quality. These two components form the foundation of this classic dish.

Choosing the Right Rice

For authentic prawn biryani you need long-grain rice that stays fluffy and separate after cooking. Basmati rice is the ideal choice due to its aromatic qualities and ability to maintain shape during the cooking process. Before cooking soak the rice for 30 minutes to remove excess starch and use a 1.5:3 ratio of rice to water. For 500 grams of rice use 3 liters of water to ensure proper cooking. Some regional variations use Seeraga Samba rice which adds a distinct flavor and absorbs spices exceptionally well.

Prawn Biryani

Selecting Fresh Prawns

Choose large or extra-large prawns for the best results in your biryani. When selecting frozen prawns look for sustainably raised options that are pre-peeled for convenience. Before cooking:

  • Pat the prawns dry thoroughly to prevent excess moisture
  • Check for freshness indicators like firm texture and neutral smell
  • Plan for about 500g prawns per batch when cooking
  • Cook prawns for 4-5 minutes on first side and 1 minute on second side
  • Use a slotted spoon to remove excess oil after frying

For optimal results fry prawns in batches to ensure even cooking and prevent overcrowding. This method keeps the prawns juicy inside while developing a flavorful exterior that complements the aromatic rice.

Preparation Steps

Follow these essential steps to create a flavorful prawn biryani focusing on three critical components: marinated prawns birista and saffron milk.

Marinating the Prawns

  1. Clean and devein the prawns then wash thoroughly with salt and turmeric powder.
  2. Create a marinade by combining:
  • Red chili powder
  • Turmeric powder
  • Salt
  • Biryani masala powder
  • Yogurt
  • Oil
  • Mix the prawns with the marinade ensuring even coating.
  • Let the prawns marinate for 30 minutes at room temperature or overnight in the refrigerator.

Making the Birista (Fried Onions)

  1. Slice onions thinly and separate the layers.
  2. Heat vegetable oil in a heavy-bottomed pan over medium-high heat.
  3. Add onions in batches avoiding overcrowding.
  4. Fry until golden brown stirring occasionally.
  5. Add a pinch of salt after one minute to help with caramelization.
  6. Remove with a slotted spoon and spread on paper towels.
  7. Save the flavored oil for layering the biryani.
  8. Warm 1/4 cup milk until lukewarm.
  9. Add a generous pinch of saffron strands.
  10. Let the mixture steep for 15-20 minutes.
  11. Stir gently to release the saffron color and aroma.
  12. Keep aside for layering the biryani.
  13. This golden-hued milk adds rich color and aroma to the final dish.

Making the Biryani Base

Creating a flavorful base for prawn biryani requires careful attention to layering ingredients and managing cooking temperatures. The foundation combines aromatic rice spiced gravy and perfectly cooked prawns.

Cooking the Rice

Start by washing basmati rice until the water runs clear then soak it for 30 minutes. Bring 3 liters of water to a rolling boil in a large pot. Add salt and green chilies then add the drained rice. Cook for 7 to 8 minutes until the rice is 80% done – it should still have a slight bite. Drain thoroughly to prevent clumping and set aside.

Preparing the Gravy

Heat oil and ghee in a heavy-bottom pot with a tight-fitting lid. Add sliced onions and fry until golden brown. Stir in ginger garlic paste and cook until fragrant. Add sliced tomatoes green chilies and spices including chili powder coriander powder and garam masala. Cook on high heat for 1 minute then reduce heat and simmer until tomatoes soften. Mix in yogurt mint leaves and coriander leaves.

Cooking the Marinated Prawns

Heat oil in the same pot used for gravy. Add the marinated prawns and cook on high heat for 2 minutes until they start to turn pink. Avoid overcrowding by cooking in batches if needed. Remove prawns and set aside. The prawns should be just cooked as they will continue to cook during the final layering process. Return them to the gravy mixture when ready to layer the biryani.

ComponentCooking TimeTemperature
Rice7-8 minutesRolling boil
Gravy base5-6 minutesMedium-high
Prawns2 minutesHigh heat

Layering and Assembly

The art of layering is crucial for creating an authentic prawn biryani. This section outlines the essential steps for proper assembly and the traditional dum cooking method.

Creating the Layers

  1. Start with a base layer of prawn masala in a heavy-bottomed pot.
  2. Spread a portion of fried onions (birista) over the masala.
  3. Add a layer of 70% cooked basmati rice.
  4. Sprinkle saffron-infused milk over the rice layer.
  5. Repeat the layers in the same order: masala prawn onions and rice.
  6. Top the final layer with remaining fried onions mint leaves and ghee.

Dum Cooking Method

The dum cooking technique originated in 16th century India and remains essential for perfect prawn biryani. Here’s how to execute it:

  1. Seal the pot rim with whole wheat dough or aluminum foil.
  2. Place the pot on low heat for 20-25 minutes.
  3. Keep the following timing guidelines in mind:
  4. First 10 minutes: Medium-low heat
  5. Next 10 minutes: Very low heat
  6. Final 5 minutes: Remove from heat
Dum StageDurationHeat Level
Initial10 minsMedium-low
Middle10 minsVery low
Final5 minsNo heat

Let the biryani rest for 15 minutes before opening the seal. This allows the steam to settle and flavors to meld together perfectly. When serving remove layers carefully to maintain their distinct arrangement.

Serving Suggestions

Elevate your prawn biryani experience with these traditional accompaniments that balance its rich spice profile and enhance the overall dining experience. The right sides add depth texture and create a complete meal.

Accompaniments

  • Dalcha: A hearty lentil curry made with split chickpeas tamarind and bottle gourd. The tangy earthy flavors complement the prawn biryani perfectly.
  • Dahi ki Chutney: Mix thick yogurt with sliced onions fresh mint coriander and green chilies. This cooling raita cuts through the richness of the biryani.
  • Traditional Raita: Combine yogurt with diced cucumber onions and fresh herbs. Season with roasted cumin and a pinch of salt.
  • Fresh Salad: Serve a crisp salad of sliced cucumber tomatoes and red onions dressed with lemon juice.
  • Crispy Fried Onions: Sprinkle golden-brown birista over the biryani just before serving.
  • Fresh Herbs:
  • Mint leaves
  • Coriander sprigs
  • Curry leaves (optional)
  • Nuts and Aromatics:
  • Toasted cashews
  • Fried almonds
  • Saffron strands
  • Rose petals (for special occasions)
  • Citrus Accents:
  • Lemon wedges

Storage and Reheating Tips

Refrigerator Storage

  • Cool your prawn biryani to room temperature within 2 hours of cooking
  • Store in airtight containers to maintain flavor and prevent moisture
  • Label containers with preparation date
  • Keep in refrigerator for up to 4 days
  • Place in the main compartment away from raw foods

Freezer Storage Tips

  • Allow biryani to cool completely before freezing
  • Portion into freezer-safe containers or bags
  • Remove excess air to prevent freezer burn
  • Store flat to save space
  • Label with date and contents
  • Use within 2 months for best quality
Prawn Biryani

Reheating Methods

Microwave Method

  • Place single portion in microwave-safe dish
  • Sprinkle 1-2 tablespoons water over rice
  • Cover with microwave-safe lid
  • Heat on medium power in 1-minute intervals
  • Stir between intervals until hot
  • Let stand 1 minute before serving

Stovetop Method

  • Add 2-3 tablespoons water to a pan
  • Place biryani in pan over medium-low heat
  • Cover with tight-fitting lid
  • Heat for 5-7 minutes stirring occasionally
  • Check prawns are heated through before serving
  • Preheat oven to 350°F
  • Place biryani in oven-safe dish
  • Add 3-4 tablespoons water
  • Cover tightly with foil
  • Heat for 15-20 minutes until steaming hot
  • Fluff rice gently before serving
  • Never refreeze thawed prawn biryani
  • Reheat only the portion you plan to eat
  • Check for any off odors before reheating
  • Discard if stored longer than recommended
  • Keep rice fluffy by adding moisture when reheating
  • Maintain food safety by heating thoroughly
Storage MethodMaximum Storage TimeTemperature
Refrigerator2-4 days40°F or below
Freezer2 months0°F or below
Room Temperature2 hoursBelow 90°F

Conclusion

Prawn biryani stands as a testament to the rich culinary heritage of Indian cuisine. With its perfect blend of succulent prawns tender rice and aromatic spices this dish offers a luxurious dining experience that’s surprisingly achievable at home.

Whether you’re cooking for a special occasion or craving a flavorful weekend meal you’ll find that mastering prawn biryani is well worth the effort. The key lies in selecting quality ingredients proper layering technique and patience with the dum cooking process.

Remember that practice makes perfect and each time you prepare this dish you’ll develop a better understanding of the delicate balance of flavors that makes prawn biryani so special. Give it a try and you might just discover your new favorite biryani variation!

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