📝 About This Recipe
Transport your senses to the sun-drenched shores of the Malabar Coast with this exquisite Prawn Biryani, where succulent tiger prawns meet fragrant, long-grain Basmati rice. This dish is a harmonious marriage of aromatic spices like cardamom and star anise, balanced by the cooling richness of yogurt and the sweetness of caramelized onions. Unlike meat-based biryanis, the prawn version is lighter yet intensely flavorful, capturing the essence of the ocean in every spice-infused grain.
🥗 Ingredients
The Prawn Marinade
- 500 grams Tiger Prawns (cleaned, deveined, and tails left on)
- 1/2 cup Greek Yogurt (whisked until smooth)
- 1 tablespoon Ginger-Garlic Paste (freshly ground preferred)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 tablespoon Lemon Juice (freshly squeezed)
The Fragrant Rice
- 2 cups Basmati Rice (aged, long-grain)
- 4 pieces Green Cardamom (slightly crushed)
- 1 inch Cinnamon Stick
- 3 pieces Cloves
- 1 piece Bay Leaf
The Biryani Base & Garnish
- 3 tablespoons Ghee (clarified butter)
- 2 large Red Onions (thinly sliced for frying)
- 3 pieces Green Chilies (slit lengthwise)
- 1 teaspoon Garam Masala (high quality)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1/4 cup Fresh Mint Leaves (torn by hand)
- 1 pinch Saffron Strands (soaked in 2 tbsp warm milk)
👨🍳 Instructions
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1
Rinse the Basmati rice under cold running water until the water runs clear to remove excess starch. Soak the rice in ample water for 30 minutes, then drain.
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2
In a medium bowl, combine the prawns with yogurt, ginger-garlic paste, turmeric, chili powder, lemon juice, and a pinch of salt. Let them marinate for 20 minutes while you prep the rest.
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3
In a large pot, bring 6 cups of water to a boil with the whole spices (cardamom, cinnamon, cloves, bay leaf) and a generous teaspoon of salt. The water should taste like the sea.
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4
Add the soaked rice to the boiling water. Cook for 6-8 minutes until the rice is 70% cooked (it should still have a slight bite/firm core). Drain and spread on a flat tray to stop the cooking process.
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5
In a heavy-bottomed pot or Biryani Handi, heat the ghee. Add the sliced onions and fry over medium heat until they turn a deep golden brown (Birista). Remove half the onions and set aside for garnish.
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6
To the remaining onions in the pot, add the slit green chilies and the marinated prawns. Sauté for 2-3 minutes only; the prawns should just start turning pink. Do not overcook as they will steam later.
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7
Sprinkle the garam masala over the prawn mixture and stir gently. Level the prawns at the bottom of the pot.
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8
Layer the par-boiled rice evenly over the prawn masala. Do not press the rice down; keep it light and fluffy.
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9
Drizzle the saffron-infused milk over the rice. Top with the reserved golden fried onions, chopped cilantro, and mint leaves.
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10
Seal the pot with a tight-fitting lid. You can use a clean kitchen towel under the lid or seal the edges with dough (Dum style) to trap the steam.
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11
Place the pot on a very low flame for 12-15 minutes. If your pot has a thin bottom, place it on a flat griddle (tawa) to distribute heat evenly and prevent burning.
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12
Turn off the heat and let the Biryani rest, undisturbed, for at least 10 minutes. This allows the moisture to redistribute and the flavors to settle.
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13
Gently fluff the rice from the sides with a fork, ensuring you don't break the long grains, and serve hot.
💡 Chef's Tips
Always use aged Basmati rice for that distinct nutty aroma and long grains that don't stick together. Be careful not to overcook the prawns during the initial sauté; they only need 2 minutes as they finish cooking during the 'Dum' (steaming) phase. If you don't have saffron, a tiny pinch of turmeric in warm milk can provide a similar golden hue, though the flavor profile will change slightly. To ensure the rice doesn't break, always fluff Biryani with a flat silicone spatula or a fork, moving from the edges toward the center. For an extra punch of flavor, add a drop of Kewra water (pandanus extract) to the saffron milk.
🍽️ Serving Suggestions
Serve with a chilled Cucumber and Pomegranate Raita to balance the warm spices. A side of spicy Onion Laccha (thinly sliced onion rings with lime and chaat masala) adds a wonderful crunch. Pair with a crisp, dry white wine like a Chenin Blanc or a refreshing Mango Lassi. Traditionalists love a side of Salan (a nutty peanut and chili gravy) to pour over the rice. Finish the meal with a warm piece of Gulab Jamun for the ultimate Indian feast experience.