Prawn Dum Biryani

PRAWN DUM BIRYANI 

Biryani” comes with many different varieties. but among all the biryani recipes, shrimp or prawn biryani is the most versatile biryani recipe. The rice is cooked in the shrimp stock (made form the shrimp peal) gives the authentic and shrimpy flavor to the biryani rice and since the prawns are cooked in the dum (steam) they always cook to the perfection without over cooking.

I am very happy to share this recipe..!😊

So let's see the preparation of the Prawn Dum Biryani  recipe

Hope you enjoy..!.

Preparation time: 45 min

Serves – 4

INGREDIENTS

500 Grams / 1 Pound Prawns (Shrimp)

1 Tsp turmeric powder

1 Tbsp red chili powder

1 Tsp garam masala powder

1 Tsp cumin powder

3 Tbsp coriander powder

1 Cup yogurt

2 Tbsp ginger and garlic paste

Juice of ½ Lemon

2 Cups basmati rice

¼ Cup fried onions

¼ Cup mint leaves

¼ Cup coriander leaves

1/4 tsp Black pepper powder

¼ Cup Milk soaked with a teaspoon of saffron

4 - 5 Tbsp oil

Salt

For the rice

Basmati rice – 2 cups

Water – 3 cups

Cardamom – 3

Cloves – 5

Cinnamon stick – ½ piece

Star Anise – 1

Bay leaf – 1

Shahi Jeera – ½ tsp

Fennel seeds – 1 tsp

Oil – 1 tbsp

Salt – to t

For garnishing :

Ghee – 1 tbsp

Cilantro leaves – a small handful, for garnish

Saffron strands – a small pinch, soaked in 2 tbsp milk 

Preparation  :

ü For the marination, into a large bowl, add a cup yogurt, turmeric powder,  coriander powder, cumin powder, garam masala powder, red chili powder, ginger and garlic paste, roughly chopped mint leaves, coriander leaves, fried onions, juice of half lemon / lime, a teaspoon of salt and 4 tablespoons of oil.

ü Mix the marination well, add the cleaned prawns and coat the masala well to the prawns.

ü Marinade the prawns for about 30 min to 1 hour.

ü Also wash and soak the 2 cups of basmati rice of 30 min.

ü Meanwhile, take a deep bottomed pan and boil the water. Once it starts to boil, add cardamom, cloves, cinnamon stick, star anise, bay leaf, shahi jeera, fennel seeds, oil, and salt and let it boil for a minute to get the flavor in the water.

ü Add the soaked basmati rice and cook the rice until it is almost done (90% cooked)

ü Once the rice is 90% cooked, switch off the heat and strain the water.

ü Into a wide pan, first add the marinated prawns along with the masala and make sure every single prawn is touching the bottom of your pan.

ü Make sure to take a thick bottom pan or vessel or keep an extra tawa under you pan to prevent your prawns from getting over cooked or from getting burnt.

ü Now add half of the rice and spread it as evenly as possible.

ü Soak two pinches of saffron in ¼ cup of milk. A handful of fried onions, chopped mint leaves and coriander leaves.

ü Now for the seconds layer, add the rest of rice and spread it evenly. Now repeat the same by adding saffron soaked milk, fried onions, mint and coriander leaves.

ü To put the biryani for dum, Wrap with aluminium foil  to the rim of the lid and close it tightly, so that the steam cannot escape.

ü Cook the biryani on the lowest heat setting for 30 - 35 min.

ü After 35 min turn off the heat and let the biryani sit for another 10 min without opening the lid

ü To remove the lid, take a knife and cut open the dough.

ü Take a wide spatula and gently lift up the rice and mix it well.

ü Serve the hot and mouthwatering Prawn biryani with some cucumber or boondi raitha.