Prawn Biryani

Nutrition · per serving

Steps

1. 1

   Rinse the basmati rice in several changes of cold water until the water runs almost clear, then soak it for 20 minutes. At the same time, mix the prawns with yogurt, ginger-garlic paste, garam masala, turmeric, Kashmiri chilli powder, lemon juice, and salt. Marinate for 15–20 minutes only so the prawns stay firm.

   180 g basmati rice300 g raw prawns, peeled and deveined120 g plain yogurt20 g ginger-garlic paste4 g garam masala1 g ground turmeric3 g Kashmiri chilli powder10 ml lemon juice4 g fine salt
2. 2

   Steep the saffron in the warm milk and stir in the rose water. Set aside so the colour and aroma bloom fully.

   0.2 g saffron threads30 ml warm milk5 ml rose water
3. 3

   Bring the water for the rice to a rolling boil with the salt, cardamom, cloves, bay leaf, and cinnamon stick. Drain the soaked rice and add it to the pot. Boil until the grains are about 70% cooked, 4–5 minutes; the rice should bend but still have a firm chalky centre. Drain immediately and spread briefly so it stops cooking.

   1.5 litres water12 g fine salt4 green cardamom pods4 cloves1 bay leaf1 small cinnamon stick180 g basmati rice
4. 4

   Heat the ghee and oil in a heavy, wide pan or handi over medium heat. Add the sliced onion and cook slowly, stirring often, until deep golden brown and sweet, 10–12 minutes. Proper browning here builds the biryani's depth; lower the heat if the edges darken too fast.

   30 g ghee15 ml neutral oil200 g large onion, thinly sliced
5. 5

   Add the slit green chillies and the ginger-garlic paste to the browned onion. Cook for 1 minute until the raw aroma fades, then add the chopped tomato, garam masala, and ground coriander. Cook for 2–3 minutes until the tomato softens and the fat begins to separate slightly.

   2 green chillies, slit15 g ginger-garlic paste100 g tomato, chopped3 g garam masala3 g ground coriander
6. 6

   Add the marinated prawns with all of their marinade and cook over medium-high heat for 2–3 minutes, just until the prawns are starting to turn opaque but are not fully cooked through. Stir in the chopped mint and coriander leaves. The masala should be moist, not watery; if needed, cook 1 minute more to thicken lightly.

   300 g raw prawns, peeled and deveined120 g plain yogurt20 g ginger-garlic paste4 g garam masala1 g ground turmeric3 g Kashmiri chilli powder10 ml lemon juice4 g fine salt15 g mint leaves, roughly chopped15 g coriander leaves, chopped
7. 7

   Reduce the heat to low. Layer half of the par-cooked rice over the prawn masala. Scatter over half the fried onions, half the mint leaves, and half the coriander leaves. Add the remaining rice, then finish with the rest of the fried onions, mint, coriander, the saffron milk, and the final ghee.

   180 g basmati rice40 g fried onions5 g mint leaves5 g coriander leaves0.2 g saffron threads30 ml warm milk5 ml rose water10 g ghee
8. 8

   Cover the pot tightly with a lid; if needed, seal with foil under the lid. Cook on very low heat for 12 minutes for dum. Then turn off the heat and rest for 8 minutes without opening. This gentle finish lets the rice absorb the aromas while the prawns complete cooking without becoming rubbery.

9. 9

   Open the lid, fluff the biryani gently from the sides with a fork or flat spoon to keep the grains long and separate, and serve hot.

Origin & History

Biryani evolved in the Indian subcontinent as a layered rice dish influenced by Persian pilaf traditions and regional royal kitchens. Seafood biryanis became especially popular in coastal regions where fresh shellfish and fragrant rice were natural partners. Prawn biryani is a celebratory variation that balances delicate seafood with bold spice and herb aromas.