Prawn Dum Biryani Recipe | Prawn Biryani

Friday, January 02, 2015

Prawn Dum Biryani Recipe | Prawn Biryani

I wanted to post many Biryani and Pulao recipes in this space. I have already posted Chicken Biryani here and Mutton Biryani here. I have few other biryani recipes in my drafts, which I will be posting it soon. Today's post is especially for seafood lovers like me. I baked the half cooked rice and prawn masala by layering it alternatively in this recipe. You can dum cook it as well in stove top and I have explained it at the end of the recipe.

Ingredients:

Basmathi Rice - 1 Cup

Lemon - 1/2

To Marinate:

Prawns - 250 grams

Chilli Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp

Salt - as required

For the Masala:

Oil - 1 tblsp
Onion(Big) - 1
Tomato - 1

Green Chilli(Slitted) - 2
Ginger garlic paste - 1/2 tsp

Mint leaves - 1/4 Cup(chopped)

Coriander leaves - 1/4 Cup(chopped)

Chilli Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp

Coriander Powder - 1/2 tsp
Curd - 1 tblsp

To cook the rice:

Oil - 1 tsp

Ghee - 1 tsp

Onion - 1/2 (Sliced lengthwise)

Bay leaf - 1

Cardamom - 2 or 3

Cinnamon stick - 1 inch

Cloves - 4

Star anise - 1

Fennel seeds - 1/4 tsp
To Garnish:
Ghee - 1 tsp
Cashews - 10
Raisins - 10

Method:

1. Wash and soak the rice for half an hour. In a pressure cooker pan, add oil and ghee. Allow the items under 'To cook the rice' to splutter. Take care not to burn it

2. Add the soaked rice and saute it for few mins. Add little salt and 1.5 cups of water. Pressure cook it for 1 whistle. Allow it to cool before we prepare the masala.

3. Marinate the prawns with chilli powder, turmeric powder and salt. In a pan, add some oil and sauté the onions until it turns golden brown. Along with this add the ginger garlic paste. Then add the coriander leaves and mint leaves. Saute it in low flame until everything shrinks. Finally add the tomato and allow it to mash completely.

4. Add the turmeric powder, coriander powder and chilli powder required for the masala at this stage. Finally, add the curd and marinated prawns. Cook it for 2 to 3 mins.

5. In a oven proof glass bowl, layer the prawn masala in the bottom. On top of it, layer the rice. Then again a layer of prawns masala. Repeat it until the rice and masala finishes. Squeeze half a lemon on top of it.

6. Fry the cashews and raisins in ghee and add it on top of the biryani. Close it with an aluminium foil and bake it in a preheated oven @180 degree Celcius for 15 mins.

Stove top Dum cooking:

If you prefer to dum cook in stop top, then layer the prawn masala and cooked rice. Seal it well with the cloth or aluminium foil and pop the lid on. Then place a dosa pan/flat pan in flame and move this biryani pan on top of it. Heat the dosa pan in high flame until heat enters the biryani pan. Then reduce the flame to low and cook it for 20 mins. Switch off the flame. Don't open the lid until you serve the biryani.