Prawn Biryani Recipe – Authentic Indian Shrimp & Spice Dum Recipe

Last Updated on 2 months by Neha Deshmukh

Prawn Biryani Recipe – Authentic Indian Shrimp & Spice Dum Recipe

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 – a flavorful, aromatic dish that’s surprisingly achievable at home. I first made this for a family gathering and it was a huge hit, so I knew I had to share it with all of you! Get ready for a little bit of spice, a whole lot of flavor, and a truly satisfying meal.

Why You’ll Love This Recipe

This Prawn Biryani isn’t just about delicious food; it’s about the experience. The ‘dum’ cooking method (we’ll get to that later!) locks in all the flavors, resulting in incredibly tender prawns and fluffy, fragrant rice. It’s a bit of a labor of love, but trust me, every single step is worth it. Plus, it’s perfect for special occasions or when you just want to treat yourself to something truly special.

Ingredients

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

• 1 cup basmati rice
• 250 grams shrimp or prawns, peeled and deveined
• 1 large onion
• 1 medium tomato
• 1 teaspoon ginger garlic paste
• 2 tablespoons coriander leaves, chopped
• 2 tablespoons mint leaves, chopped
• 1/8 teaspoon turmeric
• ?? teaspoon biryani masala
• ?? teaspoon red chili powder (adjust to your spice preference!)
• ?? teaspoon shahi jeera or cumin
• 1 small bay leaf
• 2 to 3 green cardamoms
• 1 inch cinnamon stick
• 1 small star anise
• 4 to 5 cloves
• 2 to 3 tablespoons oil or ghee
• ?? cup curd or coconut milk
• 1 small bay leaf (for boiling rice)
• 2 to 3 green cardamoms (for boiling rice)
• ?? teaspoon shahi jeera (for boiling rice)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things make all the difference in a good biryani:

• Basmati Rice: This is essential. Its long grains and delicate aroma are what make biryani so special. Don’t substitute with other types of rice.
• Shahi Jeera (Royal Cumin): This has a more subtle, floral aroma than regular cumin. It adds a unique depth of flavor. If you can’t find it, regular cumin will work in a pinch, but try to source shahi jeera for the authentic taste.
• Biryani Masala Blend: You can find pre-made biryani masala blends in most Indian grocery stores. I like to adjust mine with a little extra cardamom and cloves.
• Coconut Milk vs. Curd: This is where regional variations come in! Coconut milk gives a slightly sweeter, South Indian flavor, while curd (yogurt) creates a tangier, North Indian taste. I grew up with my grandmother using curd, so that’s my preference, but feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Prawns: In a bowl, combine the prawns with ginger garlic paste, turmeric, biryani masala, red chili powder, and salt. Mix well and let it marinate for at least 30 minutes. This is where the flavor really starts to build!
2. Prepare the Rice: Soak the basmati rice in water for 30 minutes. This helps it cook up fluffy. Then, drain it. In a large pot, boil water with a bay leaf, cardamoms, shahi jeera, oil, and salt. Add the drained rice and cook until it’s al dente – about 70-80% cooked. Drain the rice and set aside.
3. Sauté the Spices: Heat oil or ghee in a heavy-bottomed pan. Add whole spices – bay leaf, cinnamon, star anise, cardamoms, cloves, and shahi jeera – and sauté until fragrant. This usually takes about a minute.
4. Brown the Onions: Add sliced onions and fry until golden brown and crispy. Patience is key here! Properly browned onions are the foundation of a great biryani. Add the ginger garlic paste and cook until the raw smell disappears.
5. Cook the Tomato Base: Add chopped tomatoes, mint, and coriander leaves. Cook until the tomatoes soften and become mushy.
6. Spice it Up: Mix in turmeric, red chili powder, biryani masala, and salt. Cook until the oil starts to separate from the mixture – this is a sign that the spices are well cooked.
7. Fry the Prawns: Add the marinated prawns and fry for about a minute, just until they start to change color. Stir in coconut milk or curd and cook until the gravy thickens and the prawns curl into a ‘C’ shape.
8. Layer the Biryani: In a greased pot (I prefer a heavy-bottomed one), layer half the cooked rice. Spread the prawn gravy evenly over the rice, then top with the remaining rice and fresh herbs.
9. Dum Cook: Seal the pot tightly with foil or a lid. Dum cook on low heat for 15-20 minutes. This is the magic step! After 15 minutes, turn off the heat and let it rest for another 15 minutes before serving. This allows the flavors to meld together beautifully.

Expert Tips

• Don’t overcook the rice! It will continue to cook during the dum process.
• Use a heavy-bottomed pot to prevent sticking.
• Don’t stir the biryani once it’s layered. This will break the rice grains.

Variations

• Vegan Adaptation: Swap the curd for plant-based yogurt or extra coconut milk, and use vegan ghee.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce the red chili powder for a milder biryani, or add more for a fiery kick.
• Festival Adaptations: This biryani is perfect for Eid, Diwali, or any special occasion. My family always makes it for celebrations!

Serving Suggestions

Serve hot with raita (yogurt dip) and a side of your favorite Indian salad. A simple onion and cucumber salad works wonderfully.

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.

FAQs

What type of rice is best for biryani?

Basmati rice is the only way to go! Its long grains and aroma are essential for a good biryani.

What is Shahi Jeera and can I substitute it?

Shahi Jeera (Royal Cumin) has a more floral aroma. If you can’t find it, regular cumin will work, but it won’t have the same depth of flavor.

Can I marinate the prawns overnight?

Yes, you can! Marinating overnight will result in even more flavorful prawns.

What is ‘Dum Cooking’ and why is it important?

Dum cooking is a slow cooking technique where the pot is sealed and cooked on low heat. It allows the flavors to meld together and creates incredibly tender results.

How do I prevent the biryani from sticking to the bottom of the pot?

Use a heavy-bottomed pot and ensure there’s enough oil or ghee at the bottom.

Can I use other seafood instead of prawns?

Absolutely! You can use chicken, lamb, or even vegetables. Adjust the cooking time accordingly.

Enjoy making this Prawn Biryani! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!