Delicious Prawn Biryani Recipe: Mughlai Seafood Delight
1 hour 5 minutes
961 reads
About Delicious Prawn Biryani Recipe: Mughlai Seafood Delight
Experience the exquisite flavors of Mughlai cuisine with this sensational Prawn Biryani recipe. Juicy prawns are perfectly complemented by fragrant basmati rice, caramelized onions, and a rich blend of aromatic spices. This recipe offers a unique twist on the classic biryani, creating a dish that's both elegant and satisfying.Unlike traditional biryani, this seafood-centric version delivers a delightful surprise with every bite. The prawns' sweetness intertwines beautifully with the savory spices and fluffy rice, making it a perfect centerpiece for a special lunch or dinner. Prepare to impress your guests with this unforgettable culinary experience!This prawn biryani is easy to follow, even for beginner cooks, yet yields restaurant-quality results. Get ready to elevate your seafood game and create a truly memorable meal!
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Recipe Time & More
Prep30 minutes
Cook35 minutes
Total1 hour 5 minutes
Ingredients
For the Rice
- 1 cup Basmati Rice
- 2 cup Water plus extra as needed for rice cooking
- 1 tbsp Oil or ghee
For the Prawn Masala
- 15 Prawns peeled and deveined
- 1 large Onion sliced
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Chili Powder
- 1/2 tsp Garam Masala
- 1/2 cup Yogurt plain
- 1.5 tsp Salt or to taste
Whole Spices
- 1 Bay Leaf tej patta
- 4 Cloves
- 2 sticks Cinnamon
- 4 Cardamom Pods elaichi, green
- 2 Star Anise
Instructions
Prepare the Rice
- Cook basmati rice according to package directions, using 2 cups of water, 1 tbsp oil, and salt. Parboil until almost cooked, then drain, reserving about 1/2 cup of the starchy cooking water.
Prepare the Prawn Masala
- Heat ghee or oil in a heavy-bottomed pan or kadhai. Add bay leaf, half the cloves, half the cinnamon, half the star anise, and half the cardamom pods. Sauté until fragrant.
- Add sliced onions and sauté until golden brown.
- Stir in ginger-garlic paste and sauté briefly. Add chili powder and garam masala; cook for a minute.
- Add yogurt, stirring continuously to prevent curdling. Simmer until the masala releases oil.
- Add salt and stir in the prawns. Cook for about 5 minutes, or until prawns are pink and cooked through. Remove from heat.
Assemble and Cook the Biryani
- In a large tawa or flat-bottomed pan, heat over low flame. Place the kadhai with the prawn masala on top of the tawa.
- Layer the cooked rice evenly over the masala. In a small bowl, mix reserved rice water with ghee and saffron (if using). Drizzle this mixture over the rice.
- Cover the pan tightly and seal the edges to prevent steam from escaping. Cook on very low heat for 30-35 minutes.
- Remove from heat and let rest for 10 minutes before serving.
Recipe Notes
Expert Tips for the Perfect Prawn Biryani
- For extra flavor, marinate the prawns in a little yogurt and spices for 30 minutes before cooking.
- Don't overcook the prawns, or they will become tough. They are cooked when they turn pink and opaque.
- Adjust the amount of chili powder to your liking. If you prefer a milder biryani, use less chili powder.
- Gently layer the rice to ensure even cooking. Avoid pressing down on the rice.
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Recipe Nutrition
Calories: 388kcalCarbohydrates: 30gProtein: 5gFat: 27gSaturated Fat: 1gPolyunsaturated Fat: 7.8gMonounsaturated Fat: 15.6gSodium: 1710mgFiber: 1gSugar: 4g
Sreemoyee Bhattacharjee
Articles: 103
3 Comments
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I’m excited to make this at home!
This is so tempting! Can’t wait to cook it.
This looks so good! Can’t wait to cook it.