Saturday, March 16, 2013

Prawn Biriyani/shrimp Biriyani

Prawn Biriyani/shrimp Biriyani


Basmathi rice             -11/2 cup
jumbo prawns             -15-20
onion                          -1 finely sliced
tomato                        -1 medium finely chopped
mint leaves                 -1/2 cup finely chopped
green chillies              -7 finely chopped
cilantro                       -1/2 cup finely chopped
whole garam              -to temper
ginger garlic paste     -1 tbsp.
coriander powder       -11/2 tsp
cumin powder            -1/2 tsp
Garam masala            -1/2 tsp
yogurt                         -1/4 cup
ghee                            -1tsp

For marinating:

ginger garlic paste     -11/2 tsp
salt                             -to taste
chilli powder             - 1 tsp
turmeric                     -1/4 tsp


  • In  a bowl marinade prawns with the ingredients given for marinade for atleast 30 minutes.

  • Soak Basmathi rice for 15 minutes in water.

  • In a pot add ghee and temper with whole garam.

  • Drain the rice and put them into the pot and fry for a minute.

  • Add 21/2 cups of water and salt for Rice and cook it covered until the Rice is done

  • In a big kadai add desired oil and shallow fry prawns in it until prawns are 75% done and remove it and keep it aside.

  • In the same oil add Sliced onions and chopped green chillies.

  • Follow with ginger garlic paste and fry them until the raw flavor goes off.

  • Now add the tomatoes,finely chopped cilantro and mint leaves.

  • After a minute put on all spice powders and salt and stir well.

  • When it becomes mushy add the yogurt and cook for few minutes .Remove half of it and top it over the shrimps.

  • Now layer half of the rice on the kadai
  • Pour the shrimp on it as another layer with few chopped cilantro and mint leaves over it.

  • Now top it up with a layer of remaining rice and cilantro

  • Cover it with a lid and cook on medium for another 10 minutes.

  • Aromatic Prawn biriyani/Shrimp Biriyani is ready to serve


Serves -2-4

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