Prawns Biryani
Prawns are a rich source of selenium, one of the most effective antioxidants at maintaining healthy cells. They also contain high levels of Zinc, which is important to to slow down cellular ageing.
Ingredients
- For Prawn biryani rice:
- 1 ¼ cup Basmati Rice
- 1 Bay leaf
- ½ tsp Shahi jeera
- 1 or 2 Green cardamoms
- For Prawns marination:
- 250 grams Prawns
- 1 tsp Ginger garlic paste
- ¼ tsp Turmeric (haldi) powder
- ½ tsp Biryani Masala
- ½ tsp Red chilli powder
- ⅛ tsp Salt
- For Biryani Gravy:
- 2 to 3 tbsp Oil
- 1 Bay leaf
- 1 inch Cinnamon
- 1 small Star anise
- 1 Cardamom
- 2 or 3 Cloves
- ½ tsp Shahi jeera
- 1 large Onion
- 1 tsp Ginger garlic paste
- 1 medium Tomatoes
- 2 tbsp Coriander leaves, finely chopped
- 2 tbsp Mint leaves, finely chopped
- 1 tsp Biryani masala
- ½ tsp Red chilli powder
- ¼ cup Curd or coconut milk
- To taste Salt
Instructions
- Preparation for Prawn Biryani:
- Marinate prawns with ginger garlic paste, red chilli powder, haldi, biryani masala and salt. Keep it aside for 30 mins.
- Wash rice a few times and soak in water for about 30 mins.
- Bring 3 to 4 cups of water to a rolling boil along with bay leaf, Shahi jeera, cardamom, 1 tsp oil and salt.
- Drain water of the soaked rice and add the rice to the boiling water.
- Cook it al dente but not mushy. It must be firm. Drain the rice to a colander.
- Making gravy for prawns:
- Heat a pan with oil. Sauté cloves, cinnamon, bay leaf, Shahi jeera and star anise in hot oil.
- Fry onions until golden brown, stirring often. Next fry the ginger garlic paste until the raw smell goes away.
- Sauté tomatoes, mint and coriander leaves in the same pan.
- When the tomatoes turn mushy, add chilli powder, biryani masala, salt and haldi.
- Cook until the oil begins to ooze out. Add prawns and fry for just a minute for the ginger garlic paste to loose the raw flavor.
- Add curd or coconut milk and stir. Cook until the gravy thickens and the prawns cooks fully.
- The prawns curl up to C shape when cooked fully. Do not over cook as they turn hard.
- Tiger prawns takes only 3 minutes to cook. Taste test and add more seasoning if needed.
- Make prawn biryani:
- Grease a pot for making biryani, add half of the rice to the pot. Level it evenly.
- Add the prawns gravy and level it. Add the rest of the rice.
- Seal with a foil or tight lid and cook on a hot tawa or griddle for 20 mins.
- Allow prawns biryani to rest for 15 mins and then serve.
- Serve with raita or salan.