Happy's Cook

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. 

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 
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. 
The yummy prawn biryani is ready to be served. Serve it with any raita of your choice.
Points to remember:
  • Cooking time varies based on the type of basmathi rice used. 
  • If you don't prefer baking method then cook it by dum method. 
  • You can also add some Saffron soaked water while layering for the flavor.
Warm Regards,
Happy's Cook - Divya

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