Prawns Biryani Recipe – Authentic Indian Rice & Shrimp Dish

Last Updated on 6 months ago by Neha Deshmukh

Prawns Biryani Recipe – Authentic Indian Rice & Shrimp Dish

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 recipe for Prawns Biryani – a flavorful and aromatic dish that’s surprisingly easy to make 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 delicious journey into the heart of Indian cuisine.

Why You’ll Love This Recipe

This Prawns Biryani isn’t just a meal; it’s an experience. It’s a beautiful blend of succulent prawns, fragrant basmati rice, and a symphony of spices. It’s perfect for a weekend feast, a special occasion, or simply when you’re craving something truly comforting. Plus, it’s a fantastic way to impress your friends and family with your cooking skills!

Ingredients

Here’s what you’ll need to create this flavorful masterpiece:

• 400 gm frozen shrimps
• 1/4 tsp turmeric powder
• 1 tsp Kashmiri chilli powder
• 1 tbsp ghee
• 2 tbsp coconut oil
• 1 bay leaf
• 1 cinnamon stick
• 2 green cardamom pods
• 1 tsp black pepper
• 1 large onion, sliced
• 1 tsp ginger garlic paste
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/4 tsp fennel powder
• 1 large tomato, chopped
• 1.5 cup basmati rice, soaked
• 2.25 cup water
• 1/4 tsp garam masala powder
• Salt to taste
• Coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this biryani extra special:

• Kashmiri Chili Powder: Don’t skip this! It gives the biryani a gorgeous red color without adding too much heat. It’s all about the visual appeal, you know?
• Basmati Rice: This is the king of biryani rice. Its long grains and delicate aroma are essential for that authentic biryani texture. Make sure to soak it for at least 30 minutes before cooking – it helps the grains stay separate and fluffy.
• Ghee & Coconut Oil: The combination of ghee (clarified butter) and coconut oil is magic. Ghee adds richness, while coconut oil lends a subtle sweetness and lovely aroma. You can use all ghee if you prefer, but I highly recommend trying the combo!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, thaw those frozen prawns. Once thawed, give them a good marinade with the turmeric powder, Kashmiri chili powder, and a pinch of salt. Set them aside to soak up all that flavor.
2. Now, heat the ghee and coconut oil in a nice, heavy-bottomed saucepan. Add the bay leaf, cinnamon stick, cardamom pods, and black pepper. Let them sizzle for a few seconds – this is where the aroma party starts!
3. Add the sliced onions and cook until they turn soft and golden brown. Then, stir in the ginger-garlic paste and sauté for another 1-2 minutes until fragrant.
4. Time for the spice blend! Add the coriander powder, turmeric powder, red chili powder, and fennel powder. Cook for a minute or two, stirring constantly, until everything is beautifully aromatic.
5. Add the chopped tomatoes and the marinated prawns. Cook until the tomatoes soften and the prawns are lightly cooked – they’ll finish cooking in the rice later.
6. Pour in the water and bring the mixture to a boil. Now, gently add the soaked basmati rice, garam masala powder, and salt. Give it a good stir to make sure everything is well combined.
7. Reduce the heat to low, cover the saucepan tightly, and let it simmer for about 15-20 minutes, or until the rice is fully cooked and all the water has been absorbed. Resist the urge to peek!
8. Finally, fluff the biryani with a fork and garnish generously with fresh coriander leaves. Serve hot and enjoy!

Expert Tips

• Don’t Overcook the Prawns: Remember, the prawns will continue to cook as the rice simmers. You want them to be just lightly cooked at this stage.
• Low and Slow: Simmering on low heat is key to perfectly cooked rice. It prevents sticking and ensures even cooking.
• Resting Time: Let the biryani rest for 5-10 minutes after cooking. This allows the flavors to meld together beautifully.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based ghee instead of regular ghee and simply omit the prawns! Add some chickpeas or vegetables for extra protein.
• Gluten-Free: This recipe is naturally gluten-free, but always double-check your spice blends to ensure they haven’t been processed with any gluten-containing ingredients.
• Spice Level Adjustment: Feel free to adjust the amount of red chili powder to suit your taste. Start with less and add more if you like it spicy!
• Festival Adaptations: This biryani is a staple at celebrations like Eid. You can add a few drops of rose water or kewra water for an extra festive touch. My grandmother always made it with a pinch of saffron for special occasions!

Serving Suggestions

Prawns Biryani is a complete meal in itself, but it pairs beautifully with:

• Raita: A cooling yogurt dip to balance the spices.
• Salad: A simple onion and cucumber salad adds a refreshing crunch.
• Pickles: A tangy pickle is the perfect accompaniment.

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.

FAQs

1. What type of rice is best for biryani and can I use other varieties?

Basmati rice is the best choice for biryani. Its long grains and delicate aroma are perfect. While you can experiment with other varieties, the texture won’t be quite the same.

2. Can I marinate the prawns overnight for a more intense flavor?

Absolutely! Marinating the prawns overnight will definitely intensify the flavor. Just make sure to store them in the refrigerator.

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

Using a heavy-bottomed saucepan and simmering on low heat are the best ways to prevent sticking. You can also add a tablespoon of milk to the rice while cooking – it helps create a non-stick layer.

4. What is the significance of layering in biryani?

Traditionally, biryani is layered to allow the flavors to infuse into each grain of rice. However, this recipe is a simplified version, so we’re mixing everything together for convenience.

5. Can I adjust the amount of red chili powder to control the spice level?

Definitely! Start with a smaller amount and taste as you go. You can always add more, but you can’t take it away!

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