How to Make Prawn Biryani in Detail

Prawn Biryani is one of the most delicious types of biryani, where long-grain basmati rice is steamed over low heat with fresh prawns, aromatic herbs, and a blend of distinctive spices. Biryani is usually made with chicken or lamb, as many fans of this famous dish prefer it. However, a different version of biryani can be prepared using prawns instead of chicken or meat, making it lighter and quicker to cook. Since prawns cook in just a few minutes, their cooking method in biryani differs slightly from the traditional methods used for meats.

This recipe, brought to you by Tawabel India, is easier to prepare compared to other types of biryani. To enjoy a complete meal, you can serve it with yogurt raita or even a fresh vegetable salad. In this recipe, we did not use saffron or fried onions, but if you love their flavors, you can add them to taste. As for the prawns, we used fresh black prawns. If you are using frozen or less fresh prawns, it is best to soak them in a little vinegar for a short time and then rinse them well to remove any unwanted odors.

For the sauce, we used a small amount of coconut milk, either fresh or canned, as it gives a rich flavor to the biryani. I personally do not prefer using yogurt with seafood, so I substituted it with coconut milk, but you can use yogurt if you prefer.

How to Prepare Prawn Biryani

Ingredients

Prawn Biryani Rice Ingredients

• 1¼ cups basmati rice
• 1 small bay leaf
• 2 to 3 green cardamom pods
• ½ teaspoon cumin seeds (optional)

Marinade Ingredients:

• 250g prawns (cleaned)
• 1 teaspoon minced ginger and garlic
• 1/8 tsp turmeric
• ½ tsp Garam Masala
• ½ teaspoon red chili powder
• 1/8 teaspoon salt (adjust to taste)

Berian sauce ingredients

• 2 to 3 tablespoons oil or ghee
• 1 bay leaf
• 2-3 cm cinnamon stick
• 1 small star anise
• 2 green cardamom pods
• 4 to 5 cloves
• ½ tsp cumin seeds
• 1 large onion, thinly sliced
• 1 teaspoon minced ginger and garlic
• 1 medium tomato, deseeded and chopped (optional)
• 2 tablespoons finely chopped coriander leaves
• 2 tablespoons finely chopped mint leaves
• 1 teaspoon garam masala
• ½ teaspoon red chili powder
• Salt as needed
• ¼ cup Greek yogurt or coconut milk at room temperature

Preparing the Ingredients

1. Wash the prawns thoroughly and drain them completely. Then, marinate them with red chili powder, turmeric, salt, and garam masala (which primarily consists of a blend of cumin, coriander, cardamom, black pepper, cinnamon, cloves, and nutmeg).
2. Gently rub the marinade onto the prawns and let them absorb the flavors for at least 30 minutes. You can also prepare them in advance and refrigerate them overnight.
3. Wash the rice and soak it for 30 minutes, then drain it well.
4. In a pot, bring 3 to 4 cups of water to a boil with salt, a bay leaf, green cardamom pods, and ½ teaspoon of cumin seeds.
5. Add the rice and cook until it is done but still firm, without becoming too soft.

How to Cook the Prawns

6. Heat some oil in a pan, then add the bay leaf, cumin seeds, cloves, cardamom pods, star anise, and a small piece of cinnamon.
7. When the spices start to release their aroma, add the sliced onions, separating the layers, and sauté until golden brown.
8. Browning the onions enhances the flavor of the biryani, so do not skip this step. You can set aside some fried onions for garnish later.
9. Add the minced ginger and garlic, stirring well until the raw smell disappears completely.
10. Add the chopped tomatoes, mint leaves, and coriander leaves, and cook until the tomatoes become soft.
11. Add the turmeric powder, red chili powder, and biryani spice mix, along with a little coriander powder if your spice mix is strong.
12. Continue cooking until the oil starts to separate from the mixture.
13. Add the marinated prawns and stir-fry for just one minute.
14. Lower the heat, then add a little coconut milk and stir gently. Using coconut milk, whether fresh or canned, gives the biryani a rich flavor. I do not prefer using Greek yogurt with seafood, so I replaced it with coconut milk, but you can use Greek yogurt if you prefer.
15. Cook the mixture until it slightly thickens. Note that prawns do not need more than 3 minutes to cook. When they curl into a “C” shape, they are perfectly cooked. Turn off the heat and set the mixture aside.

Assembling the Biryani Layers

16. Grease a pot with a little oil or ghee to prepare for the “Dum” (slow steaming) process.
17. Place half of the cooked rice at the bottom of the pot.
18. Add a layer of the prawn and spice mixture over the rice.
19. Add another layer of rice on top of the mixture, then sprinkle some mint and coriander leaves.
20. You can add ¼ cup of rice to the pan used for cooking the prawns, stir it briefly, and add it to the top of the biryani for a rich color without needing saffron.

Cooking the Biryani Using the “Dum” (Steam) Method

21. Cover the pot tightly with aluminum foil or a well-fitting lid.
22. Heat a heavy-bottomed pan or skillet until hot, then place the biryani pot on top and let it steam over very low heat for 15 to 20 minutes.
23. The “Dum” method is a slow-cooking technique that traps steam inside the pot, enhancing flavors and giving the biryani an irresistible taste.
24. After cooking, let the biryani rest for 15 minutes before serving.

Serving Suggestions

Prawn Biryani is best served hot with fresh onion slices and lemon wedges to enhance the flavors.

Tips for the Perfect Prawn Biryani

1. Use high-quality basmati rice to ensure the grains remain separate and long after cooking.
2. Soaking the rice and cooking it in excess water helps remove starch and prevents it from sticking together.
3. Avoid overcooking the prawns, as they become tough if cooked for too long.
4. Layering the rice over the prawn mixture helps maintain the prawns’ texture and prevents overcooking.
5. Do not place the prawns at the bottom of the pot during the “Dum” process to prevent them from continuing to cook and losing their tender texture.
6. Overcooking prawns makes them rubbery, so monitor the cooking time carefully.

Now that you’ve learned how to prepare Prawn Biryani, are you ready to try it from our restaurant, “Tawabel India,” or will you cook it yourself—or both?