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Kitchen Mai

Masala prawns biryani

A delicious biryani recipe made with curried tiger prawns in a freshly made biryani masala along with fragrant Basmati rice and other aromatics. A seafood lovers delight!
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

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

Equipment

  • Shallow cooking pot
  • Stock pot/thick bottomed cooking pot

Method
 

Making the biryani masala
  1. Heat a small pan over medium heat and dry roast all the spices in batches, until fragrant
  2. Cool it down and grind it to a fine powder. Store in an air tight jar
Making the masala prawns
  1. Marinate the prawns with yoghurt, cumin powder, coriander powder, pepper, coriander leaves and half of the salt you will be using, for 15 minutes
  2. Heat the oil until it smokes and add the sliced onions. Fry until they caramelise
  3. Then add the ginger, garlic and chili paste and sauté for two more minutes
  4. 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
  5. Once done, add the prawns and cook for 4-5 minutes and then add the biryani masala*
  6. Keep stirring and cook for 2 more minutes and turn the flame off
    "masala prawns biryani - www.kitchenmai.com"
Cooking the rice
  1. 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
  2. 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
  1. Lightly apply ghee to you stock pot/cooking vessel and pour in half of the prawns curry
  2. 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
    "masala prawns biryani - www.kitchenmai.com"
  3. Drizzle over half of the fried onions/brista
    "masala prawns biryani - www.kitchenmai.com"
  4. Then half of both the mint and coriander leaves and the slit chilis
    "masala prawns biryani - www.kitchenmai.com"
  5. Repeat the steps from 2 to 5 for the remaining prawns curry, rice and aromatics
  6. Close the lid, without any gaps, and cook over low heat for 15 more minutes. And then turn the heat off
  7. Serve the yummy masala prawns biryani with some chilled raita and onion slices. Enjoy!
    "masala prawns biryani - www.kitchenmai.com"

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