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!
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