Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Westbengal · Dinner

Prawn Biryani

Traditional Recipe 7: Prawn Biryani recipe

🧺 Ingredients

• Tiger prawns: 400g, peeled
• Basmati rice: 250g
• Mustard oil: 20ml
• Ghee: 20ml
• Onion: 200g, sliced thin
• Ginger paste: 1 tbsp (15g)
• Yogurt: 100ml
• Turmeric powder: 0.75 tsp (2g)
• Chilli powder: 1 tsp (3g)
• Coriander powder: 1 tsp (3g)
• Cumin powder: 0.5 tsp (1.5g)
• Bay leaves: 3
• Green cardamom: 4
• Black cardamom: 1
• Cinnamon: 1 inch (2.5cm)
• Mint leaves: 15g, chopped
• Coriander leaves: 15g, chopped
• Salt: to taste
• Water: 500ml

👩‍🍳 How to make Prawn Biryani

1. Rinse rice, soak in water for 20 minutes. Drain.
2. Heat 10ml mustard oil + 10ml ghee in a pan over medium heat (140°C).
3. Fry onion slices for 5 minutes until golden and crispy. Remove and drain on paper towel. Reserve 2 tbsp for topping.
4. In the same oil, add prawns. Cook for 2 minutes until starting to turn pink. Remove.
5. Add ginger paste, cook for 1 minute.
6. Add turmeric, chilli powder, coriander powder, cumin powder. Cook for 1 minute.
7. Add yogurt slowly, stirring constantly.
8. Add salt and prawns back. Mix well. Cook for 2 minutes. Remove from heat.
9. In a separate heavy-bottomed pot, heat remaining 10ml ghee over medium-high heat (170°C).
10. Add rice, stir-fry for 2 minutes.
11. Add water, bay leaves, green cardamom, black cardamom, cinnamon. Bring to boil.
12. Reduce to low (80°C), cover, and cook for 12 minutes until water is absorbed.
13. Layer half the rice in a heavy pot. Layer all prawn curry on top. Layer remaining rice.
14. Sprinkle reserved fried onions, mint, and coriander on top.
15. Cover with foil, then place lid on top.
16. Cook on high heat (160°C) for 2 minutes until steam forms. Reduce to low (80°C) for 3 minutes.
17. Turn off heat, let rest for 5 minutes.
18. Open carefully and fluff with fork. Serve hot.

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