Shrimp and Rice selection
For this Prawn biryani dish, I have used medium sized fresh prawns without tail, my forever favourite. But, if you like to relish the prawn with tail on, then without any hesitation, go for it. There is no such rule to use them small or large, with or without tail. The taste of this prawn biryani will linger on your taste buds so much so that it will straight away enter in your weekly menu list. Serve this delicious biryani with any favourite raita of your choice or simple salan (gravy) or with salad. I have come across many people who do not enjoy seafood in biryani. But, this one is so good that even if you don’t like it, you will definitely end up becoming a true shrimp biryani fan. And I mean it! This recipe of prawn biryani is very much associated to Indian cuisine, but gaining popularity around the globe. To my knowledge, all I knew was, that this is an Indian style prawn biryani recipe. Well, let me tell you that making Shrimp Biryani is much easier than making chicken biryani or mutton biryani. It really do not occupy you in the kitchen for hours and hours. Even if you are making this dish for the first time, apparently it would not fail you. Also, the marination time for the shrimp is much less as compared to the other meats like chicken (Hyderabadi biryani), goat or beef. So, let’s gather the ingredients and proceed to see the making of best ever Shrimp Biryani at home. You can also use frozen prawns for this dish. Just remember to thaw it very well and allow every bit of water to drain from it. So, the best way is to pat dry them with clean kitchen towel to get rid of any moisture in prawns. For rice, I have consistently chosen long grain basmati rice only. The appeal and taste of the biryani rice plays a major role in turning the dish from basic to the royal treat. That beautifully bloomed rice with perfect meld of spices and meat is simply delightful, visually as well as in taste. You can also choose to use Jeera Samba rice or even Sella rice for this recipe.
How to make prawn biryani
Marinate Shrimp
In a large bowl, combine all the ingredients well. Add the shrimp, mix. Cover and allow it to marinate for 30 mins.
Cook the shrimp
Heat 3 tablespoons of oil in heavy bottom pan (we will slow cook the biryani in same pot, so choose the one with tight fitting lid). Then, add onions and fry until just starts picking up golden color. Add bay leaf and sliced tomatoes and sauté on high heat for another minute. Then, add marinated shrimp and mix. Cook on high heat for minute and then low heat for 3 minutes(do not add any water to it while cooking). Add coriander leaves and mint leaves and mix, cook for another 30 seconds. This is how the prawns masala should look. It should not be too dry nor too watery.
Cook the rice
In a large pot, add enough water. Add bay leaves, oil, lemon juice, shazeera and salt. Bring it to a boil. Add rice to the boiling water and cook until the rice is 70% done.
Layer the prawn biryani
Now, top the prawns with fried onions. When the rice is 70% done, using a large colander or slotted spoon take out the rice and layer it evenly over the prawns layer. Sprinkle the melted ghee and saffron water over the rice layer. Cover the pot with the tight fitting lid. Place the pot over a high flame and cook for 5-7 minutes. Place hot tava/griddle below the pot and keep it for “Dum’(slow cook) exactly for another 15 minutes. After 15 minutes, switch off the heat and leave it to rest for 10 minutes. Open the lid, dish out yummy hot prawn biryani and serve with raita of your choice.
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