Prawn Biryani | Sanjeev Kapoor Khazana

Do you love seafood? Are you a fan of biryani? If you’re already nodding and salivating, then this rich prawn biryani is just the recipe you need to try! A good amount of prawns adds a touch to this perfect recipe.

PRAWN BIRYANI

Ingredients

600 grams prawns, shelled and deveined
3 cups cooked Basmati rice
Salt to taste
2 tablespoons garlic paste
1 teaspoon turmeric powder
2 teaspoons lemon juice
4 tablespoons ghee
1 bay leaf
1 inch cinnamon
1-2 green cardamoms
1 black cardamom
4-5 black peppercorns
2-3 cloves
1 teaspoon caraway seeds (shahi jeera)
2 green chillies, finely chopped
1 tablespoon ginger paste
2-3 medium onions, sliced
2 medium tomatoes, finely chopped
1 cup fresh tomato puree
1 teaspoon red chilli powder
1 teaspoon garam masala powder
3 tablespoons biryani masala
½ cup fried onions + for garnishing
2 tablespoons chopped fresh coriander leaves + for garnishing
2 tablespoons chopped fresh mint leaves + for garnishing
2 tablespoons saffron milk
3 green chillies, slit
1 inch ginger, cut into strips

Method

1. Put prawns in a bowl. Add salt, 1 tablespoon garlic paste, ½ teaspoon turmeric powder and lemon juice. Mix well and set aside to marinate.
2. Heat 2 tablespoons ghee in a deep non-stick pan. Add bay leaf, cinnamon, green cardamoms, black cardamom, peppercorns, cloves and caraway seeds and sauté till fragrant.
3. Add chopped green chillies, ginger paste and remaining garlic paste, mix well and sauté for 1-2 minutes. Add onions and sauté till well browned.
4. Add tomatoes, cover and cook till they turn soft and pulpy. Add tomato puree and salt, mix well and cook for 2-3 minutes.
5. Add chilli powder, remaining turmeric powder, garam masala powder and biryani masala and mix well. Add fried onions and mix.
6. Add coriander leaves and mint leaves and mix well. Add the marinated prawns, mix and cook for 4-5 minutes.
7. Remove half the prawns mixture in a bowl.
8. Spread half the cooked rice over the prawns mixture in the pan. Top with reserved prawns mixture followed by the remaining rice.
9. Drizzle remaining ghee, saffron milk and garnish with fried onions, mint leaves, coriander leaves, slit green chillies and ginger strips. Seal with an aluminium foil, cover and cook on low heat for 10-15 minutes.
10. Serve hot.

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Cuisine - Indian

Course - Special Rice

Dish - Special Rice