I love biryanis. You probably know that by now, if you’ve been following me! Not just for it’s incredible flavour, but even the cooking process is so satisfying. Though a laborious process, the joy of devouring this Mughlai rice recipe once made, makes the effort all worth it. Therefore, after my homestyle chicken and mutton biryani recipes, I have something really special here. Special because, I love seafood and prawns/shrimps are my most favourite. And while my previous biryani recipes were more simple and straight forward, for my masala prawns biryani, I have gone the extra mile. 🙂
By that I mean, I have made a separate biryani masala for the prawn biryani, using whole spices. And this really makes a difference. Using the freshly made garam masala mix adds more depth of flavours to the rice. However, you could also make a larger batch and store it in air tight containers. But be sure to use it within three to four weeks. So that, you are able to use it as long as it’s freshness lasts.
Masala prawns biryani
Now, if you are like me who loves prawns and also some spicy food, then you must try this recipe out. This prawns/shrimp biryani is spiced with green chilis, black pepper and even some dried red chilis. Of course, in tolerable quantities! But, feel free to leave out any of these, if you so wish to tame the heat levels in your biryani. Apart from these, there are fragrant spices like, star anise, nutmeg, mace, cinnamon, cardamom etc too. Furthermore, the herbs – loads of coriander and mint – add tons of freshness to the rice. All this and the fragrance of saffron and glaze of ghee underlying the biryani gives it such a royal feel.
Above all, the tiger prawns cooked in a masala curry, steal the show! Succulent prawns, wrapped in a thick red onion-tomato masala is lip smacking good. When not making the biryani, you could team this curry itself with some rice or rotis too. But in this case, they are topped off with flavours spiked semi cooked Basmati rice, fried brown onions, biryani masala, herbs, ghee and saffron infused milk. The saffron, besides adding a beautiful fragrance, imparts a vibrant yellow colour to the rice grains. And this makes the biryani look even more appetising. I am again craving for this, as I write this blog post!
Easy recipe
Now, while the ingredients list is sure long and the biryani making includes four parts, it is a rather easy recipe. It truly is. The first step is to marinate the prawns. While this is happening, we move on to making the biryani masala. Then is making the prawns curry and simultaneously cooking the rice. And finally, we layer and cook the biryani on dum or low heat. It really is no trouble at all, making this delicious prawns recipe.
With the quantities I have given in the recipe, I have been able to create double layers. That is, prawns curry, followed by rice and aromatics, again topped off with prawns and the remaining rice. And this part of the biryani making, the layering, is my most favourite. In fact, I find it therapeutic. 🙂
Serving the biryani
Once cooked, be careful while scooping out the layers of your prawns biryani. You do not want to break the lovely grains of rice. Also, make sure to scoop out the rice with the curried prawns and some without it too. Moreover, arrange this on a rice plate or a flat serving dish. This will make it easier while serving the masala prawns biryani. Pair your mouthwatering seafood biryani with some onion slices and raita.
You could make this for a special family lunch or for a dinner party at home. Or simply, make some to treat yourself. But do give this royal recipe a try if you truly love prawns.
On another note, I’d love to hear from you and see pictures, if you give this or any of my recipes a try. You can tag me on them on Instagram or Facebook. And now, here is this delicious prawns recipe, for you all.
Eat hearty!
Masala prawns biryani
Equipment
- Shallow cooking pot
- Stock pot/thick bottomed cooking pot
Ingredients
For the prawns masala
- 500 g tiger prawns shelled & deveined
- 2 tbsp yoghurt
- 3 tbsp mustard oil
- 1 medium onion sliced
- 1 large tomato finely chopped
- 2 tbsp ginger, garlic, green chilis paste
- 2 tbsp biryani masala from the one made below
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp red chili powder
- 1 tbsp black pepper crushed
- 1 tbsp turmeric powder
- 1 tbsp coriander leaves finely chopped
- salt to taste
For biryani masala
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 2 tbsp black peppercorns
- 5-6 dried red chilis
- 2-3 blades mace
- 1 tbsp nutmeg
- 2 inch cinnamon stick
- 4-5 green cardamom
- 1 black cardamom
- 1 tbsp fennel seeds
- 1 small stone flower
- 4 star anise
- 2-3 bay leaves
- 4-5 cloves
For the biryani
- 250 g basmati rice washed and soaked in water for 10 minutes
- 1 inch cinnamon stick
- 1 tsp cumin seeds
- 2-3 green cardamoms
- 2 tbsp black peppercorns
- 2-3 bay leaves
- 3-4 cloves
- 5-6 tbsp ghee
- 1 tbsp saffron threads soaked in ¼ cup warm milk
- 1 cup fresh coriander leaves finely chopped
- ½ cup fresh mint leaves finely chopped
- 4-5 fresh green chilis slit (optional)
- 1 tbsp salt
- 1 cup deep fried brown onion brista
Instructions
Making the biryani masala
- Heat a small pan over medium heat and dry roast all the spices in batches, until fragrant
- Cool it down and grind it to a fine powder. Store in an air tight jar
Making the masala prawns
- Marinate the prawns with yoghurt, cumin powder, coriander powder, pepper, coriander leaves and half of the salt you will be using, for 15 minutes
- Heat the oil until it smokes and add the sliced onions. Fry until they caramelise
- Then add the ginger, garlic and chili paste and sauté for two more minutes
- Follow this with the chopped tomatoes, turmeric and chili powders. Add ¼ cup water and cook over medium heat until tomatoes soften and oil separates
- Once done, add the prawns and cook for 4-5 minutes and then add the biryani masala*
- Keep stirring and cook for 2 more minutes and turn the flame off
Cooking the rice
- Add all the whole spices (listed under "For the biryani"), the soaked rice, 2 tbsp ghee, salt along with 5 cups of water, over medium high flame to cook
- When the rice grains are about 90% cooked, that is only the centre remains uncooked, drain and spread on a plate
Making the masala prawns biryani
- Lightly apply ghee to you stock pot/cooking vessel and pour in half of the prawns curry
- Gently and evenly layer on it, half of the semi cooked rice, saffron infused milk, 2-3 tablespoons ghee and a tablespoon of the the biryani masala
- Drizzle over half of the fried onions/brista
- Then half of both the mint and coriander leaves and the slit chilis
- Repeat the steps from 2 to 5 for the remaining prawns curry, rice and aromatics
- Close the lid, without any gaps, and cook over low heat for 15 more minutes. And then turn the heat off
- Serve the yummy masala prawns biryani with some chilled raita and onion slices. Enjoy!
Notes
- *If your curry gets too dry, add 1/2 cup of hot water and cook
- Do not cook the prawns for too long otherwise they will get chewy
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
