Delicious Kerala Style Prawns Biryani | How to make the Best Prawns Dum Biryani at Home

Prawns Biryani Recipe

Hey loves,

How have you been doing??

Today’s recipe is very common but super duper delicious. Yesterday ,I came across a cookery program which showcased a delicious Fish biryani recipe. OMG! After seeing that I couldn’t resist myself and had to prepare one for me. But as you all know , due to lock down it's very difficult to get fresh sea fish. Hence ,I could only end up buying some fresh prawns

.If you are someone who hails from Kerala then you would know how much Keralite's love biriyani. It's not just the authentic kerala style biryani which they love but also all other authentic biryanis originated from different states. I myself being a Keralite loves and craves for biryani. It’s among those dishes which I would never refuse to have.

As far I know , most Indian’s are biryani lovers. Though the ingredients may vary according to different cultures and people , it remains to be a favourable and versatile dish. Biryani can be prepared with either chicken , mutton ,fish ,prawns and even veggies.

Are you ready for making that aromatic , flavourful , dainty and delicious Prawns Biryani with me ? Let's get started !

Prawns Biryani recipe | Prawns Dum Biryani | Kerala Style Prawns Biryani

Prep Time : 10 minutes | Cook Time : 25 minutes | Marination : 30 minutes | Total Time : 35 minutes

INGREDIENTS (1 CUP = 240ML )

Marination -

• ½ kg cleaned Prawns

• 1 tsp red chilli powder

• ¼ tsp turmeric powder

• ½ tsp pepper powder,

• 1 tsp garam masala

• 1tsp ginger garlic paste

• ½ tsp lemon juice

• 1 tsp salt

Prawns Masala -

• 50 gms of oil

• 2 tbsp butter

• 1 bay leaf or tej patta

• 1 inch cinnamon or dalchini

• 1 small star anise

• 2-3 peppercorns

• 2 green cardamoms or elaichi

• 4 to 5 cloves

• 2 tbsp of ginger garlic paste

• 4 chopped green chilies

• 2 large onions( Finely chopped)

• 1 cup of sliced tomatoes

• ½ tsp of black pepper powder

• ½ tsp turmeric powder

• ½ - 1 tsp of red chilli powder

• 1 tsp of garam masala

• 1 tsp of biryani masala ( optional)

• ½ cup of coriander leaves

• ½ cup of mint leaves

• 1½ tsp of lemon juice

• ¼ cup of hung curd

• Salt as per taste

Garnishing -

• ¼ cup of cashew nuts

• ¼ cup of raisins

• 2 cups of sliced onion

• 3 tsp Saffron milk

Biryani Rice -

• 450g / 2 cups Jeerakashala rice(preferably)

• ¼ cup of ghee

• 6 cardamom seeds

• 6-8 cloves

• 2 bay leaves

• 2 cinnamon

• 1 tsp cumin seeds

• 1 tsp of kewra water

• 1 cup of sliced onion

• 3 cups of water

• 2 tbsp of Salt

HOW TO MAKE THE RECIPE

Marination of Prawns -

Add 1 tsp of red chilly powder , ¼ tsp of turmeric powder , ½ tsp of pepper powder, 1 tsp garam masala , 1 tsp ginger garlic paste , 1 tsp salt and ½ tsp on lemon juice to ½ kg uncooked prawns.

Preparing the Garnishes -

50 gms of oil . Let it heat. Then add ¼ cup of cashew nuts. Fry them until golden brown. Then fry ¼ cup of raisins and fry them .

Add 2 cups of sliced onion . add a pinch of salt and fry and transfer them too.

Prawns Gravy Preparation -

1. Now in the remaining oil add the marinated prawns . Cook them for 5 mins until almost fried.

2. Add 2 tbsp butter to left over oil in the same pan.

3. After the butter melts , add bay leaf ,cinnamon ,star anise, peppercorns,green cardamoms ,cloves. Saute until it releases an aroma.

4. Add 2 tbsp of ginger garlic paste and then add 4 chopped green chilies to it . Saute them well.

5. Then add 2 large finely chopped onions along and saute them well. Add 1 tsp salt to cook the onion fast.

6. Once onions are soft and they are sauteed well together , add 1 cup of sliced tomatoes into it.

7. When the tomatoes turn mushy ,add black pepper powder, turmeric powder, red chilli powder , garam masala , biryani masala and salt.Saute until the spices release its flavour.

8. Add one ½ cup of coriander leaves and ½ cup of mint leaves to the sauteed mixture.Saute well.

9. Add 1 tsp of lemon juice to it.

10. Add ¼ cup of hung curd to the mixture.You can also add thick coconut milk instead of hung curd. Roast them well.

11. Now add the fried prawns to the masala and mix them well.

12. Saute them together for another 1 min and switch off the flame.

Preparation of Ghee rice -

1. Add ¼ cup of ghee into another pan.

2. Add 6 cardamom seeds , 6-8 cloves , 2 bay leaves , 2 cinnamon , 1 tsp cumin seeds to the pan.

3. Roast well .

4. Add 1 cup of sliced onion.and saute well.

5. Now add 2 cups of soaked jeerakasala rice into the pan. The rice was soaked in water for 15 mins.

6. Fry it well.

7. Pour 3 cups of boiling water into it.Mix well.

8. Add 2 tsp kewra water and 1 tbsp of salt and mix again..

9. Cook on medium to low flame until water is absorbed.

10. When the rice is 80% cooked switch off the flame and close in with a lid.

Dum Procedure -

1. Spread ⅓ portion of cooked rice to a Big dum pot or pan and level it evenly.

2. Add the prawn masala over the rice along with ½ cup of fried onions.

3. Spread another ⅓ portion of cooked rice evenly on top of the prawns masala and level it.

4. Add remaining fried onions , raisins , cashews over the layered rice. Now add ½ tsp of saffron milk and 1-2 pinch of garam masala.

5. Then add some coriander and mint leaves.

6. Now set the final layer with ⅓ cup of rice and repeat the same garnishing procedure done for previous the layer .

7. Finally add 2 -3 tsp of ghee to the top layer and cover the pan with a lid.

8. Now Seal with a foil or tight lid and cook on a hot tawa or griddle for 20 minutes on very low flame.

9. Allow prawn biryani to rest for 15 minutes.

10. Serve it hot with a Raita and pickle.

Download the delicious Prawns Biryani Recipe

Things To Remember -

• I have used Jeerakashala rice but you can even use Basmati Rice. Try to use premium quality basmati rice.

• Aged rice tends to cook more soft and fluffy as compared to new ones.

• Do not over cook the prawns as this can make it hard or rather rubbery.

• Always try to layer the prawns masala over the cooked rice and not directly at the bottom of the pan.

• In case the rice is over cooked than required immediately drain it and transfer it to a flat surface. Let the rice cool under high fan speed.