Prawns Biryani Recipe

 

A meal that is delicate and delicious and will have you wanting more. Sharing my famous restaurant-style layered prawn dum biryani recipe that is based on the Hyderabadi variation. It is a good idea to have a backup plan in place in case the backup plan is not successful.

Ingredients required:

Prawns, 500 g (cleaned and de-veined)

1 tbsp Kashmiri Red Chilli powder and 1/2 cup yogurt (whisked well)

½ tsp Turmeric powder

3-4 Green Chillies ( slit)

¼ cup Fried Onions (birista)

2 tsp Garam Masala powder

1 tbsp Garlic Paste

¾ tbsp Ginger Paste

1 tsp Coriander powder

1 inch Cinnamon stick

4 Cardamom

4 Cloves

5-6 Black peppercorns

¼ tsp Mace (crushed)

¼ tsp Nutmeg (grated)▢1 tbsp Oil

Juice of 1 lemon

Salt as desired

Method:

Combine all the ingredients thoroughly in a big bowl.  Mix in the prawns. For 30 minutes, cover and let it marinate the 

the. The new sections of the new sections. The new sections. The new sections. The new sections. The new sections (we will slow cook the biryani in same pot, so choose the one with a tight-fitting lid). Onions are then added and fried until they just begin to turn brown. Sauté on high heat for another minute after adding the bay leaf and the tomato slices.

Then mix in the seafood that has been marinated. Cook for one minute on high heat, followed by three minutes on medium heat. (do not add any water to it while cooking). Cook for an additional 30 seconds after mixing in the coriander and mint sprigs.

Put the tight-fitting cover on the pot to seal it. Cook the pot for 5-7 minutes over high heat. Put the pot on a heated tava or griddle and continue to "Dum" (slow cook) it for an additional 15 minutes.

Turn off the heat after 15 minutes and give it 10 minutes to settle. Open the cover, serve the delicious, hot prawn biryani, and pair it with your preferred raita.

Hope you find this recipe useful. Happy cooking !