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Prawn Biryani / Shrimp Biryani - Hyderabadi Style

Written By Angela Steffi on Saturday, July 23, 2016 | 6:17:00 PM

Prawn Biryani / Shrimp Biryani is an extremely simple recipe to make with fantastic results each time. Because the prawn/shrimp meat is very tender and delicate the marination masala and the cooking time have to be modified.The shrimp gets a nice coloring on the ouside and its soft and juicy.




Serving Size         : 4
Preparation Time: 30 min
Cooking Time      : 30 min
Difficulty:

Quantity INGREDIENTS

For Biryani 
1.5 Cup Basmati Rice
1/2 kg Prawns / Shrimp (deveined) 
1/4 tsp Turmeric powder 
1/2 tsp  garam masala   
1 tsp Coriander powder
1 tbsp Chili powder
3 green chillies(paste)
2 tsp Ginger Gralic Paste
1/2 Cup Curd / Yogurt
1 +1 Cup Fried Onions
handfull Coriander leaves and Mint leaves
2 Tbsp Ghee / Clarified Butter
2 Tbsp Oil

For Flavoring Rice
1tsp Fennel Seeds
1 tsp Shahi Jeera
4Cloves
10-15 Pepper corns
1 Star anise 
1 Mace 
4 Cardamom
2 inch Cinamon Sticks
12-15 Saffron strands soaked in warm milk
2 cups Salt to Taste
4 cups Water


Cooking Method



Step 1) To marinate combine turmeric powder, garam masala, Coriander powder, chilli powder, 3 green chillies(paste) , Ginger garlic paste, curd / Yogurt , fried onions , Coriander leaves, mint leaves Salt and Ghee /Clarified Butter together and mix it well the prawn and set it aside for minimum 20 - 30 minutes.      


Step 2) Flavoring the Rice:
Flavoring the rice is very important especially when we are making Hyderabadi style otherwise the rice will be plain.So to flavor the rice in a cheese cloth add the whole spices fennel seeds, shahi jeera, Cloves, pepper corns, Star anise, mace, cardamom, cinamon sticks and tie the cheese cloth.You can also add the spices directly,but many of us dont like biting into spices when we taste our biryani so to avoid that i have used cheesecloth / any clean cloth


Then add this cheese cloth to 2 tbsp of oil and allow the oil to extract all the flavors of the whole masalas after a minute add 2 Bay leaves and enough water, salt and bring it to a rolling boil
Once the water comes to a rolling boil add basmati rice which has been soaked for atleast 30 minutes and cook until the rice is 70 % done (because we are going to cook the rice again)


Step 4) In a heavy bottom pan add 2 tbsp oil and Spread the marinated prawns equally dont stalk too much(the one without contact to the surface will not be crispy)
And add some of the 70 % cooked rice on to the top of the prawns and smoothern it,spread a layer of coriander leaves and some fried onions ,and then spread 80% cooked rice on the top and also add some coriander leaves and some fried onions.


Step 5) To get nice color add some Saffron milk(soak 12-15 saffron strands to luke warm water and keep it for 10-15 minutes) and aslo add 2 tbsp of clarified butter / Ghee.Place a tight lid to cover and cook for 15 minutes until the prawns are nicely cooked.Then Turn off the heat and then leave it for 10 more minutes without opening the lid.


Our Delicious prawn Biryani is ready ,Mix lightly and enjoy. Dont mix too much (the beautiful yellow and white combination may get spoiled)


Notes:

  • I have used tiger prawns,Tiger prawns are little bigger than normal prawns they add extra softness to the biryani.Prawns usually take very less time to cook so it you use small prawns then the meat will be cooked soon and it will soon become hard and rubbery,so to avoid that try to use large prawns / shrimp
  • Devein the prawns always, because the vein of the prawn is not the vein it is the digestive tract of the prawns, it may contain some sand particles and dust in it.
  • Marination part is very important, only when you marinate the flavors from the masalas will infuse into the meat and the meat will be soft tender and juicy.



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About Angela Steffi

I am an avid food blogger with a great passion for food. I am always eager to try new recipes and modify recipes and experiment with them. I have two cooking channels on Youtube CLASSIC MASALA HUT (for english recipes) and MADRAS SAMAYAL (for Tamil recipes).

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