Spicy Prawn Biryani

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated : 3 Stars
3
Nutrition facts:

240 calories calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

No Biryani lover can deny their love for the various types of Biryanis that can be found across the country. This one pot meal is a must-have item in a royal feast due to its flavoursome appeal. One such yummy type of biryani is spicy Prawn Biryani. This delectable non-vegetarian main dish, is one of the easier types of biryanis to be prepared because prawns do not require as much marination time as chicken or mutton does.

Firstly, the prawns need to be cleaned and marinated it with salt, haldi powder, 1 tsp.
ginger-garlic paste, and ½ a tbsp. of chilli powder. Set this marinated prawn mixture aside for 10 minutes and also, at the same time, proceed to soak rice for half an hour. Then, cooked the prawns in a heated pan on low heat till the water absorbs, and set it aside for a second time. Next, you need to prepare the spice mixture for the biryani. For this, you need to add cashew nuts, caraway seeds, poppy seeds, cinnamon, mace, cardamom, cloves and bay leaves to heated oil and fry them, before adding ginger-garlic pastes, green chillies and chopped onions, and frying them. Next, you need to add the spices – garam masala, coriander powder, haldi powder, chilli powder – and chopped tomatoes, and fry all of them. Next, add the prawns to coat them with the mixture, and then add the soaked rice as well as a little butter to add to the taste. Cover and cook till the rice is done and garnish with chopped coriander leaves. Serve your prawn biryani with raita and have a wonderful meal.

Take a look at more Main Recipes. You may also want to try Healthy Chicken a la King, Best Keto Herby Lamb Roast, Easy Hot Baked Chicken

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Ingredients

How to Make Spicy Prawn Biryani

  • Clean the prawns and marinate it with 1/2 tablespoon chilli powder, 1 teaspoon ginger-garlic paste, a pinch of turmeric powder and salt. Keep aside for 10 minutes.
  • Soak rice for 30 minutes.
  • Heat a pan and cook the prawns on low heat till the water is absorbed. Drain onto a plate and keep aside.
  • Heat oil in a pan. Add the bay leaf, cloves, cardamom, mace, cinnamon, poppy seeds, caraway seeds and cashew nuts and fry for 2 minutes or till they crackle.
  • Add the chopped onion and green chillies and saute till golden brown. Add the remaining ginger-garlic paste and fry till oil separates.
  • Add the remaining chilli powder, turmeric powder, coriander powder and garam masala powder and saute for a minute. Add the chopped tomatoes and cook till oil separates.
  • Add the prawns and mix well. Slowly add curd, a little at a time and stir well.
  • Adjust the seasoning as needed.
  • Add the soaked rice and stir for 2 minutes. Add water and a dollop of clarified butter and mix well.
  • Cover and cook till the rice is done.
  • Garnish with chopped coriander leaves and serve hot.
  • Recipe Courtesy: Mareena's Recipe Collections