“Hyderabadi Delight: Flavorful Prawns Biryani, A Culinary Masterpiece!”

Step into the world of exquisite Hyderabadi cuisine with our Prawns Biryani recipe! Immerse yourself in the aromatic blend of spices, perfectly marinated prawns, and fragrant basmati rice. This dish is a celebration of flavors, combining the richness of fried onions, the warmth of traditional masala, and the succulence of marinated prawns. Prepare to embark on a journey of taste that captures the essence of Hyderabadi culinary artistry.

In our home, Prawns Biryani is more than just a dish; it’s a symphony of memories and shared moments. The tantalizing aroma of the masala being prepared, the crispiness of the golden-fried onions, and the anticipation as the biryani cooks to perfection—it’s a culinary tale that brings our family together. This recipe has become a go-to for special occasions, with its rich marination and vibrant colors making it a visual and gastronomic delight.

 

Why This Prawns Biryani:

Why This Prawns Biryani Deserves a Spot on Your Table

 

• Exotic Masala Blend: Elevate your taste experience with a masala mix of shahi jeera, fennel seeds, cardamom, and cinnamon, adding depth to every bite.
• Crunchy Onions: The thinly sliced, deep-fried onions contribute a golden, crispy texture that enhances the biryani’s overall appeal.
• Perfect Prawn Marination: Prawns marinated in a blend of yogurt, spices, and aromatic ingredients for 30 minutes, infusing each bite with flavor.
• Half-Cooked Rice Technique: The unique method of half-cooking the basmati rice ensures a perfect, non-mushy texture, allowing it to absorb the flavors during the final cooking stage.

Ingredients:

For Masala

• 1 tbsp Shahi jeera
• 1 tbsp fennel seeds
• 4 cardamom
• 2 1-inch cinnamon sticks

For the Fried Onions

• 2 big onions, very thinly sliced
• Oil for deep-frying

For Marination

• 500 grams prawns
• 375 grams yogurt
• 1/2 tbsp turmeric powder
• Salt to taste
• 2 tbsp red chili powder
• 2 tsp biryani masala
• 1/2 of the fried onions
• 2 green chilies, finely chopped
• 1 tbsp ginger garlic paste
• 1 lemon
• 1/2 cup mint leaves
• 375 grams yogurt

For Boiling the Rice

• 500 grams Basmati Rice
• Whole garam masala spices
• 2 bay leaves
• Salt (to taste)
• 1/4 cup mint leaves
• 2 tbsp oil

For Biryani

• 4-5 tbsp of oil
• 1/4 cup mint leaves
• Leftover fried onions
• 1/4 tsp food color (optional)

Directions:

1. Masala Preparation:
   • Dry roast shahi jeera, fennel seeds, cinnamon, cardamom. Grind into a powder.
2. Frying the Onions:
   • Thinly slice onions and deep-fry until golden brown. Drain excess oil and set aside.
3. Preparing Prawns:
   • Rinse prawns thoroughly and marinate with turmeric, salt, red chili powder, biryani masala, ginger-garlic paste, fried onions, green chilies, mint leaves, lemon juice, and yogurt. Allow to marinate for 30 minutes.
4. Soaking Rice:
   • Soak basmati rice for 30 minutes.
5. Boiling the Rice:
   • Boil rice with garam masala, bay leaves, salt, mint leaves, and oil until half-cooked. Strain immediately.
6. Cooking Biryani:
   • Heat oil in a thick-bottomed vessel. Pour in the prawn marinade, layer with rice, mint leaves, and fried onions.
   • Cover and cook on high for 10 minutes, then on low for 7-10 minutes.
   • Allow it to rest before serving.

Notes:

• Adjust masala quantity according to preference.
• The food color is optional for visual appeal.
• Ensure prawns are thoroughly cleaned for the best taste.
• The half-cooked rice technique enhances biryani texture.