Prawn Biryani

Among the recipes that I am going to post here, this sweet and flavorful Indian dish is going to be one of the more complex ones. It takes about an hour, but definitely worth every minute. Also, you can substitute the prawn with chicken or mutton, but it takes more time to marinate the meat.


You need:

  • 1 1/2 lb prawns
  • 1 lb basmati rice
  • 2 sweet onion
  • 1/2 cup mint leaves
  • 1/2 tsp ginger paste
  • 1 clove garlic
  • 1/2 lemon
  • 3/4 cup yogurt
  • 1/2 tsp turmeric
  • 1 tsp red chili powder
  • 1 tsp cumin
  • 1 tsp fennel seeds
  • 3 cardamom
  • 5 cloves
  • 3 cinnamon sticks
  • 1 tbsp butter
  • 1 bay leaf
  • 1 tbsp allspice
  • 1/4 cup raisins
  • 1/4 cashew nuts

How to make this:

  1. Roast the cumin, fennel seeds, cardamom, cloves and cinnamon sticks in a pan, ground them into powder with a pestle & mortar or a food processor
  2. Cut the 1 onion into thin slices and fry them in a medium high pan with some oil till they turn crispy
  3. Marinate the prawn with some turmeric, salt, red chili powder, ginger & garlic paste, 3/4 of the fried onion, chopped green chilies, mint leaves, lemon juice, yogurt, and spice mix, and let it sit for 30 min to 1 hour
  4. Soak the rice while the prawn is being marinated, for about 30 min
  5. Heat up a thick bottom pot, chop and cook 1 onion with some onion till it turns translucent
  6. Add the marinade and the prawn into the hot pan and let it simmer for about 5 min
  7. Boil another pot of water with some bay leaf and allspice, quickly partially cook the rice for 3 min, and drain out the water immediately
  8. Add the rice to the pot with the simmering marinade, close the lid and cook it on high for 10 min, then on low for about 8 min
  9. After it’s cooked, mix in the raisins and cashew nuts, sever it with the fried onion and some extra chilies

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