Prawns Biryani

Prawns biryani is a full treat by it self. This preparation is high in calorific value, spicy and hot. It is a balanced food dish with carbohydrates, protein and fat. You may reduce the quantity of chilies to make it less hot but spicy version will be better.

Ingredients we will require to prepare this recipe:

Medium or large prawns (jhinga) : 500 grams

Basmati rice : . . . . . . . . . . . . . . . 250 grams

Curd (dahi) : . . . . . . . . . . . . . . . . . . . 1 cup

Ginger paste (adrak) : . . . . . . . 2 table spoon

Garlic paste (lasoon) : . . . . . . . 1 table spoon

Green chili paste (hari mirchi) : 1/2 table spoon

Lemon juice (nimboo) : . . . . . . . 2 table spoon

Turmeric powder (haldi) : . . . . . . 1 tea spoon

Onions (pyaj) : . . . . . . . . . . . . . . . . . 3 to 4

Coriander powder (dhania) : . . . 2 table spoon

Cumin seed (jeera) : . . . . . . . . 1 table spoon

Fennel seed (sauf) : . . . . . . . 1/2 table spoon

Poppy seed (khuskhus) : . . . . . 1 table spoon

Cinnamon :(dalchini) : . . . . . . . . . . . . 1 inch

Cardamom (elaichi) : . . . . . . . . . . . . . 4 to 5

Cloves (lavang) : . . . . . . . . . . . . . . . 4 to 5

Black pepper corns (kali mirchi) : . . . 10 to 12

Dry red chilies (lal mirchi) : . . . . . . . . . 3 to 4

Oil (tel) : . . . . . . . . . . . . . . . . . . . . 3/4 cup

Coriander leaves (hara dhania)

Mint leaves (pudina)

Salt (namak) as per your taste

Method of making prawns biryani:

De-vein and marinate prawns with ginger, garlic, green chili paste, lemon juice, turmeric powder and salt for half an hour.

Soak rice in warm water for half an hour.

Boil rice till almost done and remove excess water. Heat oil in a top and fry finely chopped onions till it is just transparent. Add red chilies and cumin seed and fry for a minute. Then add coriander powder, fennel seed, poppy seed, cinnamon, cardamom, cloves and black pepper. Fry for a minute and then add curd and marinated prawns. Cook it for three to five minutes.

Now form a layer of rice and set prawns on it. Cover it with remaining rice and cover the top with heavy lid and let prawns biryani cook on a slow flame till rice is done.

Garnish prawns biryani with coriander and mint leaves. Serve with dahi raita.

Also try this recipe - Mutton Biryani

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