A quick and easy way of making prawn dum biryani combined with some aromatic ingredients along with the right blend of spices.
Course Main Course, Rice
Cuisine Indian
Keyword Biryani, Prawns, seafood
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 4
Author Shanaz Rafiq
Ingredients
For Prawn Masala
1kilogramprawns
2cupschopped onion
2cupschopped tomatoes
3whole green chilies
1inchcinnamon
4cloves
4cardamom
2bay leaves
2-inchpiece of ginger
4big cloves of garlic
3green chilies
6curry leaves
1teaspoonfennel seeds
2tablespoonyogurt
2teaspoonred chili powder
2teaspooncoriander powder
1teaspooncumin powder
½teaspoongaram masala powder
1tablespoonlemon juice
½cupchopped mint leaves
½cupchopped coriander leaves
5tablespoonvegetable oil
½teaspoonturmeric powder
1teaspoonsalt
For cooking rice:
4cupslong grain biryani rice
2bay leaves
1inchstick of cinnamon
5green cardamom
1tablespoonwhite vinegar
5teaspoonsalt
4tablespoonvegetable oil
6literswateror more for cooking rice
For dum cooking:
1cupfried onion
1cupchopped coriander leaves
¼cupmilk
1teaspoonrose water
¼teaspoonyellow color
1tspgaram masala powder
2teaspoonshahi jeerablack cumin
4tablespoonghee or butter
Instructions
For Prawn Masala:
Make a masala paste by grinding together garlic, ginger, green chilies, Badi Saunf (fennel seeds), and curry leaves.
Heat oil in a saucepan and add all the whole spices (cinnamon, cloves, bay leaf, cardamom). Then add chopped onion and fry till light golden in color.
Add 3 whole green chilies with a small slit and masala paste. Fry for a few seconds and add chopped tomatoes, 2 teaspoons red chili powder, 2 teaspoons coriander powder, 1 teaspoon cumin powder, and 1/2 teaspoon turmeric powder. Stir well and cook for 1 minute.
Now add 2 tablespoons whisked yogurt, 1/2 teaspoon garam masala powder, 1 tablespoon lemon juice, chopped coriander leaves, and salt. Place the lid and cook on low flame for 5 minutes till you see the oil separating from the spices.
Finally, add prawns, stir well and again cook for 5 minutes with the lid on. Turn off the heat.
Taste and check the seasoning. If you need more spice, add extra chopped green chilies.
For Rice Preparation
Wash the rice thoroughly and soak for 30 minutes in water.
Heat a large vessel filled with enough water. Bring to a boil and add 2 bay leaves, cinnamon stick, cardamom, vinegar, salt, and oil.
Add the soaked rice and cook till 90% done. When you check the rice, it should be firm and not mushy.
Drain the rice in a colander and set aside.
For Dum Cooking:
In a large saucepan add all the Prawn gravy as the first layer.
Spread half of the cooked rice and sprinkle with a few drops of milk + rose water + color mixture. Sprinkle a handful of coriander leaves and fried onion along with a pinch of garam masala and 1 tsp shahi jeera.
Repeat step 2 with the rest of the rice.
Make some deep dents in the rice so that the steam can easily circulate. Pour some ghee or butter over the rice and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping)
Cook on medium-high heat for 10 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.
Serve hot.
Notes
Note: (or skip the grinding masala part if you have ginger & garlic paste, just add whole curry leaves, fennel seeds – badi saunf and chilies with onion while frying)