Prawn Dum Biryani/ Shrimp Biryani

One of the most popular foods in South Asia is biryani. It has many variation made with chicken, egg, mutton, fish, vegetables, etc. Whenever the aromatic Biryani is made, a festive atmosphere is created at home. The preparation for Prawn Biryani is less complicated and takes much less time than for Chicken and Mutton Biryani. Shrimp Biryani can be made quickly for lunch or dinner. In comparison to chicken or mutton, the marinating and cooking time is less.

Prawn dum biryani is a dish made of layered rice and curried prawns spiced with aromatic spices and cooked with the dum technique for a delicious taste. This easy prawn biryani recipe is cooked in the 'Dum' or 'Dum Pukht' style, which requires a heavy bottomed vessel with a lid. This is done by covering the vessel with a lid and sealing it with dough or by wrapping cloth around the lid, after which this simple prawn biryani is slowly cooked on low heat (preferably with heat applied from the bottom as well as the top if possible) so that the flavours and aroma of the prawns are preserved.

CHOICE OF RICE:

1. There are 5 types of rice used in making biryani that is Jeera samba, Basmati rice, Sona Masuri, Patna rice and Ully. Each of these types carries a special significance in the making of this aromatic dish.

2. Biryani rice when cooked much always be 80%. To check this you can mash the Rice grain between your fingertips, you should feel that it will be cooked in another 5 mins. That is when you consider it as 80% cooked.

CHOICE OF PRAWN:

1. There are different types of Prawns in the market and the prawns we used in this recipe are classic brown prawns which are fresh and easy found in the market

2. Pink Prawns and Tiger Prawns are the other great flavored prawns and pretty easy to cook as well

Prawns biryani is a flavorful made using prawns or jingga and basmati rice. Prawns is marinated with spices and caramelized onions which adds a lovely flavor to the prawns. It is layered and cooked along with parboiled basmati rice. Saffron milk is also added for added flavor and color. Make and serve this biryani on holidays or weekends and enjoy with family and friends.

Serve Prawn Biryani and serve it with Tadka Raita, Tomato Onion Cucumber raita or any other raita of your choice for a perfect weekday lunch or dinner.

Serve: 4 Prep Time: 15 mins Cook Time: 45 mins Total Time: 60 mins

Ingredients:

Prawn Marinade:

500g Prawns (cleaned and de-veined)

½cup Yogurt (whisked well)

2 big Tomatoes

2 medium Green chilies

1/2 tsp Kashmiri Red chili powder

1/2 tsp Turmeric powder

1-1/2 tsp Coriander powder

1/4 tsp Crushed black peppercorns

1/2 tsp Garam masala powder

1/2 tsp Dry mango powder (amchur powder)

Prawn Gravy:

1 large Onion (large sized, finely sliced)

1 large Tomato (large sized, sliced)

¼ cup Coriander leaves (chopped)

2 tbsp Mint leaves (chopped)

3 tbsp Cooking Oil

For Rice:

2 cups Long grain basmati rice (soaked for 30 mins.)

1 Bay leaf

½ tsp Lemon juice

½ tsp Caraway Seeds (Shajeera)

1 inch Cinnamon stick

2 tbsp Cooking Oil

Water as required

Salt as required

For Layering:

¼ cup Fried onions (birista) ((Birista))

Generous pinch of saffron (soaked in 2 tablespoons of water)

2 tbsp Ghee

Garnish:

Fried Onion

Lemon

Fresh Coriander

Raita

Let's get cooking

Marinating Prawn

In a large bowl, combine all the ingredients well. Add prawns, mix. Cover and allow it to marinade for 30 mins under refrigeration.

Cooking The Prawn 1. In a heavy bottom pan, heat 3 tbsp of oil. Choose a pot with a tight-fitting lid (we will slow cook the biryani in the same pot). Then, add the sliced onions and keep cooking until the onions just begin to turn golden.

2. Sauté on high heat for another minute after adding the bay leaf and the tomato slices. Then stir in the marinated prawns. Cook for one minute on high heat, followed by three minutes on low heat.

3. Don't overcook the prawns, and don't add any water. Toss in the mint and coriander leaves.

Boiling Rice 1. Add enough water to a big pot. Add salt, bay leaves, oil, lemon juice, and shazeera. It should come to a boil.

2. Add rice and cook until the rice is 70% done.

Layering The Prawn Biryani 1. Add fried onions to the prawns' tops now. Using a large colander or slotted spoon, remove the rice when it is 70% cooked and spread it evenly over the prawn layer.

2. On the layer of rice, pour the melted ghee. After adding the saffron water, tight-fitting lid over the pot.

3. Cook the pot for 5-7 minutes over a high flame. Put the saucepan on a hot tava or griddle and continue to slow cook it for an additional 10 to 12 minutes.

4. Turn off the heat after 15 minutes and let the food sit for 10 more. Open the lid after 10 minutes, dish up the delicious, hot prawn biryani, and serve it with the raita of your choice.

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