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Spicy Prawn Biryani Recipe

Spicy Prawn Biryani is a popular Continental Main
Author :
 
On :
Monday, 24 April, 2017
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Continental Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 300 g - basmati Rice
  • 300 g - Prawns
  • 2 chopped Onions
  • 2 tsp - ginger-garlic paste
  • 1.5 tbsp - Kashmir chilli powder
  • 2 tbsp - coriander powder
  • 1/2 tsp - Garam Masala powder
  • 1/4 tsp - Turmeric powder
  • 2 chopped Tomatoes
  • 3 green chillies, slit
  • 1 tbsp - Poppy Seeds
  • 3 Bay Leaves
  • 2 Cinnamon stick
  • 4 Cloves
  • 4 green Cardamom
  • Mace - a small piece
  • 1 tbsp - caraway seeds/shah Jeera
  • 3/4 cup - Curd
  • 2 tbsp - Cashew nuts
  • salt to taste
  • 2 tbsp - oil or Ghee
  • 2 tbsp - chopped Coriander leaves
  • 375 ml - water
  • How to Make Spicy Prawn Biryani:

    1. 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.
    2. Soak rice for 30 minutes.
    3. Heat a pan and cook the prawns on low heat till the water is absorbed. Drain onto a plate and keep aside.
    4. 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.
    5. Add the chopped onion and green chillies and saute till golden brown. Add the remaining ginger-garlic paste and fry till oil separates.
    6. 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.
    7. Add the prawns and mix well. Slowly add curd, a little at a time and stir well.
    8. Adjust the seasoning as needed.
    9. Add the soaked rice and stir for 2 minutes. Add water and a dollop of clarified butter and mix well.
    10. Cover and cook till the rice is done.
    11. Garnish with chopped coriander leaves and serve hot.
    12. Recipe Courtesy: Mareena's Recipe Collections




     

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