Prawn Biryani Recipe – Authentic Bezaar Spice & Loomi Flavors

Last Updated on 2 months by Neha Deshmukh

Prawn Biryani Recipe – Authentic Bezaar Spice & Loomi Flavors

Hey everyone! If you’re anything like me, the aroma of a good biryani instantly transports you to a happy place. Today, I’m sharing my go-to Prawn Biryani recipe – it’s packed with flavour, surprisingly easy to make, and always a crowd-pleaser. I first made this for a family gathering and it disappeared fast! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your average biryani. We’re taking things up a notch with a beautiful blend of authentic spices, including a fragrant bezaar spice blend and the unique tang of loomi (dried lime). It’s a flavour combination that’s both comforting and exciting. Plus, it’s a relatively quick biryani – perfect for a weekend treat or when you want to impress without spending all day in the kitchen.

Ingredients

Here’s what you’ll need to create this delicious Prawn Biryani:

• 500gm shrimps/prawns, peeled and deveined
• 2 garlic cloves, minced
• 1 heaped tbsp bezaar spice blend
• ¼ tsp turmeric powder
• 2 tsp Kashmiri chilli powder (for colour and mild heat)
• 2 ½ cups basmati rice
• 2-4 tbsp olive oil
• 2 large onions, thinly sliced
• 1 large tomato, chopped
• 1 tbsp tomato paste
• 1 loomi (dried lime)
• 1 small stick cinnamon
• 2 cardamoms
• 4-6 black peppercorns
• 1 veg stock cube
• 3 cups water
• ¼ cup chopped coriander leaves

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Bezaar Spice Blend: This is the heart and soul of the biryani! It’s a traditional North Indian spice blend, typically containing mace, nutmeg, cloves, cinnamon, cardamom, and peppercorns. You can find it at Indian grocery stores, or make your own (there are tons of recipes online!). If you can’t find it, a good substitute is a mix of equal parts ground mace, nutmeg, cloves, cinnamon, and cardamom.
• Loomi/Dried Lime: Don’t skip this! Loomi adds a wonderfully tangy, almost smoky flavour that’s unique to Middle Eastern and Indian cuisine. It looks like a dried, shriveled lime. You can find it in most Indian or Middle Eastern grocery stores. If you absolutely can’t find it, a squeeze of fresh lime juice at the end can offer a little brightness, but it won’t be quite the same.
• Basmati Rice: I recommend using aged basmati rice for the best texture. It stays fluffy and separate, which is exactly what you want in a biryani. Look for rice that says “aged” on the package.
• Olive Oil: Yes, you read that right! While traditionally ghee is used, I love using olive oil for a lighter, healthier touch. It doesn’t compromise on flavour at all.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s marinate the prawns. In a bowl, combine the prawns with minced garlic, bezaar spice blend, turmeric powder, Kashmiri chilli powder, and a pinch of salt. Give it a good mix and let it sit for about 15 minutes. This helps the flavours really penetrate the prawns.
2. Heat 2-4 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the marinated prawns and cook until they’re nicely browned, about 3-5 minutes. Don’t overcrowd the pan – work in batches if necessary. Once browned, remove the prawns and set them aside.
3. In the same pot, add the sliced onions and sauté until they’re golden brown and beautifully crispy. This takes patience, but it’s so worth it! Reserve about half of the crispy onions for garnish – we’ll sprinkle them on top later.
4. Add the chopped tomatoes and tomato paste to the pot. Throw in the loomi, cinnamon stick, cardamom pods, and peppercorns. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes soften and break down.
5. Pour in the water and crumble in the vegetable stock cube. Bring the mixture to a boil, then adjust the salt and pepper to your liking.
6. Now, add the basmati rice to the pot and give it a gentle stir. Bring it back to a boil, then reduce the heat to low, cover the pot tightly, and cook for about 15-20 minutes, or until the water is absorbed and the rice is almost cooked through.
7. Gently layer the reserved crispy onions, coriander leaves, and browned prawns over the rice.
8. Cover the pot very tightly with a double layer of aluminium foil, followed by the lid. This is crucial for steaming the biryani properly.
9. Steam on low heat for another 20-30 minutes. Resist the urge to peek!
10. Once steamed, turn off the heat and let the biryani rest for at least 10 minutes before fluffing it gently with a fork.

Expert Tips

• Don’t overcook the rice! You want it to be slightly undercooked before steaming, as it will finish cooking in the steam.
• Tight seal is key: The foil and lid create a steam-filled environment, which is essential for cooking the biryani evenly.
• Low and slow: Steaming on low heat prevents the biryani from sticking to the bottom of the pot.

Variations

• Vegan Adaptation: Swap the prawns for plant-based prawns and use a vegetable stock cube to keep it vegan.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you like a bit more heat, add an extra teaspoon of Kashmiri chilli powder.
• Festival Adaptations: My aunt always adds a handful of fried cashew nuts and raisins to the biryani when she makes it for Eid – it adds a lovely sweetness and crunch!

Serving Suggestions

Serve your Prawn Biryani hot with a side of cooling yogurt (raita) and a fresh salad. A simple cucumber and tomato salad with a squeeze of lemon juice works perfectly.

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

• What is Bezaar spice blend and where can I find it? Bezaar is a traditional North Indian spice blend. You can find it at Indian grocery stores or make your own with mace, nutmeg, cloves, cinnamon, cardamom, and peppercorns.
• Can I use regular limes instead of Loomi? You can, but it won’t be the same. Loomi has a unique smoky tang. A squeeze of lime juice at the end will add brightness, but won’t replicate the flavour.
• What type of rice is best for Biryani? Aged basmati rice is the way to go! It stays fluffy and separate.
• How can I prevent the Biryani from sticking to the bottom of the pot? Use a heavy-bottomed pot, steam on low heat, and ensure a tight seal with foil and a lid.
• Can I make this Biryani ahead of time? You can prepare everything up to the layering stage and refrigerate it overnight. Add about 10-15 minutes to the steaming time when you’re ready to cook it.

Enjoy! I hope this Prawn Biryani becomes a favourite in your home, just like it is in mine. Let me know how it turns out in the comments below!