• Prawns Dum Biryani

    September 3rd, 2010MammuNon Vegetarian, Rice

    This is the first time I cooked prawns in Biryani and it turned out yummy!! Prawns get a very unique flavor when cooked with spices and these flavors incorporated with basmati rice, gave it a nice aroma and taste.

    This preparation is similar to chicken dum biryani, with slight variation in ingredients.

    Preparation Time: 45 Minutes
    Servings: 2-3

    For marinating prawns:
    1. Prawns – 1 pound
    2. Ginger garlic paste – 2 teaspoons
    3. Red chili powder – 2 teaspoons
    4. Salt – 1 teaspoon
    5. Turmeric powder – 1 teaspoon

    For cooking prawns:
    1. Cloves – 4
    2. Bay Leaves – 2
    3. Mace – 2
    4. Black cardamons – 1
    5. Green cardamoms – 2
    6. Garam Masala powder – 1 teaspoons
    7. Red chili powder – 1/2 teaspoon
    8. Onions – 1/2 cup thinly sliced length wise.
    9. Mint – 2 tables spoons, chopped
    10. Green chilies – 3, split into halves
    11. Oil – 4-5 tablespoons

    For cooking rice:
    Basmati rice – 2 cups (rice cooker cups)
    Cloves – 2
    Bay leaves – 2
    black cardamon – 1
    green cardamoms – 2
    Salt – To taste
    Oil – 1 tablespoon

    Also, a pinch of saffron strands soaked in 1 tablespoon milk and some chopped cilantro.

    Cooking Procedure

    1. Wash thoroughly prawns, drain all the water and keep them in a bowl. Add the the ingredients under marinating prawns and mix well. Let it sit for 15-30 minutes.

    2. Cooking prawns: Heat oil in a wide pan, add cloves, bay leaves, mace, black cardamoms, green cardamoms and saute for 1 minute. Now add bay leaves, saute for 30 seconds, add onion and fry them till golden brown. Now add green chilies, mint and fry for 1 more minute. Now add the marinated prawns and fry until they are half done. Turn off heat, and let it sit in the same pan. we are going to add cooked rice on top of this.

    3. Bring to boil 3 liters of water in a deep pan. When the water is bubbling, add all the ingredients under ‘cooking rice’ except rice. Adjust salt so that water is is salty enough for rice. Now add soaked rice and cook until rice is 90% cooked.

    4. Drain all the water from rice, and add it on top of cooked prawns immediately. Spread evenly, drizzle the saffron water over rice, add cilantro and cover the pan with a thick cloth. Place a tight lid, so that steam wont go outside and the flavors from prawns blend into rice. Cook for 10-12 minutes under medium heat and turn off heat.

    Mix thoroughly and serve hot with some lemon, onion and raita.


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