Biryani Recipe

Prawn Biryani Recipe

Among all Biryani recipes, Prawn Biryani is the most easy to made. Now almost every weekend I cook something. Yesterday I made Prawn Biryani for lunch and it turned out awesome.

Ingredients:

  • 500gm Prawn
  • 400gm Basmati Rice
  • 2 tablespoon Ginger Garlic Paste
  • 1 tablespoon Red chili powder
  • Whole garam masala (3 cloves, cinnamon stick, 3 black pepper, 2 green cardamom, 1 black cardamom)
  • 1 Onion finely chopped
  • 3 tablespoon Yogurt
  • Biryani masala (you can use any brand)
  • 1/2 cup finely chopped Coriander leaves
  • 3-4 finely chopped Mint leaves
  • Salt (to taste)
  • Food color (optional I used yellow color)
  • 4 tablespoon Oil

prawn biryani

Method:

  • Peal the cover and wash the prawns. Now add red chili powder, 1tsp of ginger-garlic paste and salt to the prawn.
  • Heat oil in a pan when oil becomes hot add   prawns batch by batch for frying. Fry them till it turns brown.
  • Add chopped onion to the hot oil and fry it till it turns to brown, add rest of ginger-garlic paste and  whole garam masala to the hot oil fry it for a while once it done and fry 3-4 mins.
  • Now add the biryani masala and yogurt to this onion masala and mix it well.
  • Add the fried prawns to this yogurt mixture and let it cook for a while.
  • Take a pan with 2-3 cups of water, when water starts boiling add little oil and washed rice to it.
  • Boil the rice till its 90% done.
  • Now layer the prawns at bottom then rice on top of it. Sprinkle coriander and mint leaves on the top of rice. Sprinkle food  color on top of the rice and cover it in very low flame for 5 to 6 minutes.
  • Now biryani is ready, best served with raita.
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I made Sindhi Biryani!

Hello Everyone  & Eid  Mubarak. I was waiting for  Eid-ul-Azha just to try some recipes with mutton as I didn’t like beef cos  it took  more time to cook.  It’s been  almost 2 years since  I had  good  Sindhi Biryani. So  I search the recipe on the internet and give it a try.

Let’s start with the ingredients, shall we….

  • 1.5kg mutton
  • 0.5kg potatoes
  • 1.5 cups Oil
  • 3 medium onions (sliced)
  • 2 teaspoons ginger garlic paste
  • 0.5kg chopped tomatoes
  • Salt to taste
  • 250gm yogurt
  • 4 teaspoons  red chili powder
  • 8 cloves
  • 6 green cardamoms
  • 2  cinnamon sticks
  • 10 pieces black pepper
  • 2 teaspoons cumin seeds
  • 4 black cardamom pods
  • 6 green chilies
  • 2 tablespoons coriander leaves
  • 2 pinches orange food coloring
  • 1 tablespoon mint leaf (chopped)

For Rice:

  • 5 cups rice (soaked in water for atleast 1/2 an hour)
  • 2 teaspoons salt
  • 2 bay leaves
  • 2 cinnamon sticks
  • 2 black cardamom pods

Sindhi Biryani

This is how it should look like…but how ? Here is the method.

  1. Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside.
  2. Add ginger garlic paste, tomatoes,  salt, red chili powder, cloves, cardamoms, black Pepper, cumin seeds, cinnamon, black cardamom pods and bay leaves to the remaining fried onions.
  3. Fry this until the tomatoes are tender and the water is dry.
  4. Then add meat, yogurt and water (if desired) and cook on medium heat until the meat is tender and the water has evaporated.
  5. On other side boil the potatoes until they’re half cooked.
  6. Add green chilies, mint, coriander leaves, and the half boiled potatoes to the meat. Simmer for 3 minutes. Your meat korma is done.
  7. Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half done.
  8. Layer the curry with the rice in a pot in one on one layers. Sprinkle the food color, fried onions, and chopped mint leaves on top of the last layer.
  9. Close the lid tightly making sure no steam passes out of the pot and cook on low heat until the rice is done.
  10. Gently mix it before serving.