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Hyderabadi Prawn Biryani Recipe

2 years ago

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 Prawn Biryani
Prawns are an excellent choice for making a biryani. Juicy and succulent, these take on the rich flavours from the spices and aromatics .
hyderabadi-prawns-biryani
Votes: 2
Rating: 3
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Course Main Dish
Cuisine Hyderabad, Indian
Prep Time 30 minutes
Cook Time 45 minutes
Servings
people
MetricUS Imperial
Ingredients
For Masala
For the Fried Onions
  • 2 big onions very thinly sliced
  • Oil for deep-frying
For Marination
For Boiling the Rice
For Biryani
Course Main Dish
Cuisine Hyderabad, Indian
Prep Time 30 minutes
Cook Time 45 minutes
Servings
people
MetricUS Imperial
Ingredients
For Masala
For the Fried Onions
  • 2 big onions very thinly sliced
  • Oil for deep-frying
For Marination
For Boiling the Rice
For Biryani
hyderabadi-prawns-biryani
Votes: 2
Rating: 3
You:
Rate this recipe!
Instructions
MASALA PREPARATION
  1. dry roast shahi jeera, fennel seeds, cinnamon, cardamom, cloves make them into a powder.
  2. have used 2 tsp of masala in this recipe.but you can add less masala or according to your taste.
FRYING THE ONIONS
  1. take two onions, cut them into very thin long slices.
  2. heat oil for deep fry.
  3. fry onions until they turn into golden brown color.
  4. drain out the excess oil while taking them out.
  5. they will become crispy within a minute.keep aside.
PREPARING PRAWNS
  1. rinse prawns thoroughly.
  2. remove the outer shells if any.
MARINATION
  1. take prawns into a bowl.
  2. add turmeric powder, salt, red chili powder, biryani masala, ginger garlic paste, fried onions, chopped green chilies, mint leaves, lemon juice and, yogurt.
  3. leave the marinade for 30 minutes.
  4. soak the rice soon after you finish marination process.
  5. soak basmati rice for 30 minutes.
BOILING THE RICE
  1. pour water in a vessel, add all whole garam masala spices, salt, mint leaves, and oil.
  2. water should taste salty.
  3. bring water to a boil.
  4. when the water starts to boil, add soaked basmati rice and cook for 3-4 minutes.do not cook the rice completely.
  5. rice must be half cooked.rest of the cooking is done using the moisture in the marinade.
  6. turn off the flame after 3 minutes.strain out the water from rice immediately.
COOKING BIRYANI
  1. take a thick bottomed vessel, add 4-5 tbsp of oil approximately(you can use the oil used for frying onions).
  2. then pour the marinade into the vessel and spread it evenly.
  3. spread the rice over the marinade evenly, add few mint leaves and fried onions over the rice.
  4. cover it and cook on high flame for 10 on minutes on medium-high flame and later 7-10 minutes on a low flame.
  5. turn off the heat and leave it for some time.do not open the lid immediately.
Recipe Notes
  1. you may use the masala powder and red chili powder according to your taste
Recipe Notes

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