Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Lakshadweep · Lunch

Prawn Biryani Lunch

Traditional 8. Prawn Biryani Lunch recipe

🧺 Ingredients

• Large prawns: 300g, cleaned
• Basmati rice: 250g
• Onion: 2 large (200g), sliced
• Ghee: 40g
• Oil: 20ml
• Ginger-garlic paste: 8g
• Yogurt: 50ml
• Turmeric: 1g
• Chili powder: 1.5g
• Coriander powder: 1g
• Cumin seeds: 1 tsp
• Cinnamon: 1 stick (3cm)
• Cardamom: 4 pods
• Clove: 3
• Salt: 5.5g
• Water: 500ml
• Mint leaves: 10 leaves, chopped
• Lemon juice: 8ml
• Cashew: 20g, fried in ghee

👩‍🍳 How to make Prawn Biryani Lunch

1. Marinate prawns in yogurt, turmeric, chili powder, ginger-garlic, salt, lemon juice for 10 min.
2. Heat ghee + oil (160°C), fry onions in 2 batches until golden and crispy, remove and reserve (keep some thin pieces for garnish).
3. Add cumin seeds, cinnamon, cardamom, cloves to remaining ghee, crackle 20 sec.
4. Add marinated prawns, cook 3 min until mostly cooked, remove (keep ghee in pan).
5. Rinse rice, add to hot ghee, stir for 2 min (coat all grains).
6. Add water and salt, bring to boil (medium-high, 180°C).
7. Reduce to low (150°C), cover tightly, cook 15 min until rice is cooked and water absorbed.
8. Layer: rice on bottom, cooked prawns on top, fried onions, mint leaves, cashews.
9. Cover tightly, cook on very low heat (140°C) for 3 min (dum). Visual cue: Rice grains separate, prawns pink and cooked, onions crispy on top.
10. Serve hot with raita and salad.
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