Prawn Biriyani | Shrimp Biriyani

Prawn Biriyani, a dish that is delightful and dainty, that will make you crave for more and more. This is what I would tell of the dish. This is a super simple and fragrant dish prepared with basmati rice and prawns. Speaking out my heart, this is my favorite. No other biriyani dishes stands up to the mark in my words. My entire family enjoys Shrimp Biriyani and we never care for the cost of prawns. The slow cooked biriyani dish drenched in a spicy prawn mixture is simply divine, that will linger on your taste buds for long. Prawn Biriyani can be served with any raitha of your choice or a simple gravy dish. What I like about this biriyani dish is that the preparatory steps are short. Prawns/shrimps taste exquisite and it needs not much flavorings like meat or chicken. There are no bones and you needn’t bother if kids are relishing on the dish.

When I speak of biriyanis, there are many who are opposed to seafood biriyanis. But you got to try out this Shrimp Biriyani and I bet this will be your master dish. ‘Superb’ is the term I would like to define the dish. And even beginners will perfect the dish in no time because prawns as such are tasty and requires no additional flavorings. Cooking in a rice cooker and later baking for a few minutes is what is special and unique of the dish. All moisture will be absorbed and the prawns cleave well with the rice making the dish more exotic. The rice grains bloom well and the prawns spread out are a visual treat. When I speak of nutrition there is even more to say. The protein rich prawns are rich in vital nutrients required for body. Concluding, try out the wholesome and healthy recipe and don’t forget to send me feedback.

Prawn Biriyani | Shrimp Biriyani

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Prep Time 40 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Kerala

Servings 6 people

Ingredients

  

1x2x3x

• 1 kg Shrimps/Prawns Chemmeen
• 2 tbsp Ghee
• 2 tbsp Oil
• 2 no Yellow onions thinly sliced
• 2 nos Lemon
• Salt As reqd
• Coriander leaves As reqd
• 2 tsp Chilly powder
• 1 tsp Coriander powder
• 1 tsp Turmeric powder
• 2 tbsp Ginger garlic paste
• 1/2 cup Curd/buttermilk
• 6 nos Cloves Grambu
• 1" piece Cinnamon small pieces
• 4 nos Cardamom Elakka
• 2 nos Bay leaf Vazhana/Karuga ela
• 2 nos Star anise Thakkolam
• 2 1/2 cups Basmati rice
• 1 cup Sona masoori rice

Instructions

 

• Deshell the shrimps/prawns and rinse with water thoroughly.
• Add 2 tbsp of water, lemon juice of 2 lemons and salt.
• Toss the seafood and remove excess liquid.
• Add 1 tsp of chilly powder, 1/2 tsp of coriander powder, 1/2 tsp of turmeric powder and 1 tbsp of ginger-garlic paste and curd/buttermilk.
• Toss the shrimps/prawns and evenly coat with the mixture. Keep it aside.
• Heat ghee and oil in a deep pan.
• Add onions and fry until golden brown.
• Add cinnamon, cardamom, bay leaf, star anise and cloves and fry for another min.
• Add 1 tbsp of ginger-garlic paste and fry further for 2 - 3 mins, until the smell of fresh ginger garlic wears out.
• Add the rest of the chilly powder, coriander powder and turmeric powder and fry for another minute.
• Add the chopped coriander leaves and fry for another minute.
• Add the shrimp/prawn mixture to this paste and let it cook, until the shrimp starts to change color.
• Add washed rice and fry for an additional minute.
• Add 6 1/2 cups of water and salt.
• Put this mixture into a rice cooker and let it cook, until the rice is done.
• Once the rice is done, put the biriyani into a oven safe tray and spread it out to around 2 inches thick.
• Heat the oven to 350 degrees and bake it for 15 mins, uncovered.
• :- This will remove any excess liquid in the biriyani and separate the rice too.
• :- Serve with raita/salad.

Notes

You can visit this link Malabar Special Chemmeen Roast. You can also visit this link Prawn Majboos.

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