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Unreel Recipes
cooking · Main Course

Prawn Biryani

From a video by Ashus Delicacies · 4 min watch

A flavorful one-pot Indian layered rice dish with marinated prawns cooked in a spiced onion-tomato gravy, finished with herbs, fried onions, and tamarind water on dum.

Main CourseIndian
Prawn Biryani
Source video — Ashus Delicacies on YouTube
From the creator
Ashus Delicacies
Visit their channel ↗
Watch the full video on YouTube ↗
Total time
~1 hour 30 minutes+Estimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~55 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~4 servingsEstimated by Unreel from the complete recipe.
Difficulty
HardEstimated by Unreel from the recipe steps — the creator didn't state this.
Cook this recipe
Extraction confidence: high

Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.

Ingredients

Ingredients scaled to 4 servings
  • 600 g prawns, cleaned and deveined
  • ½ tsp turmeric powder
  • 4 tsp lemon juice
  • ½ tsp salt
  • 4 cloves
  • 4 green cardamom
  • 1 cinnamon stick
  • 1 black cardamom
  • ¼ mace
  • 1 star anise
  • ½ tsp black pepper
  • 3 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp black caraway seeds
  • 1 bay leaf
  • dried red chilies
  • ½ cup cooking oil
  • green chilies, chopped
  • 2 onions, medium, chopped
  • 4 tomatoes, medium, chopped
  • 3 tsp ginger garlic paste
  • ½ cup fried onions
  • salt
  • chopped coriander and mint leaves, chopped
  • 3 cups basmati rice, 70-80% cooked, about 600g
  • 2 tbsp cooking oil
  • fried onions
  • chopped coriander and mint leaves, chopped
  • ½ cup tamarind water, soaked and extracted

Preparation

  1. Step 1
    Clean and devein the prawns. Mix with turmeric powder, lemon juice, and salt. Marinate in the refrigerator for 30 minutes.
  2. Step 2
    Roast the whole spices (cloves, green cardamom, cinnamon, black cardamom, mace, star anise, black pepper, coriander seeds, cumin seeds, black caraway seeds, bay leaf, dried red chilies) on medium flame for about 1 minute until fragrant. Cool and grind into a powder to make biryani masala.
  3. Step 3
    Heat 1/2 cup oil in a pot. Fry the chopped green chilies briefly to release flavor. Add the chopped onions and fry until they turn light pink and soft.
  4. Step 4
    Add the ginger-garlic paste and fry until the raw smell disappears. Add the chopped tomatoes, mix, and cook on medium to low flame for 3-4 minutes until soft. Mash the tomatoes well.
  5. Step 5
    Add the prepared biryani masala, 1/2 cup crushed fried onions, the marinated prawns, and salt to taste. Mix and cook on medium flame for 2-3 minutes. Add about 1/2 cup water, mix, cover, and cook for 3-4 minutes until prawns are 80-90% done. Do not overcook.
  6. Step 6
    Stir in chopped coriander and mint leaves. The gravy should be thin enough for the rice to finish cooking in it.
  7. Step 7
    Layer the 70-80% cooked basmati rice evenly over the prawn mixture. Drizzle 2 tbsp oil (from fried onions if available), sprinkle remaining fried onions, chopped coriander and mint leaves, and 1/2 cup tamarind water. Cover and cook on dum (low heat) for 15-20 minutes until fully cooked and flavors are absorbed.
  8. Step 8
    Remove the lid, gently mix from bottom to top to combine rice, prawns, and masala. Serve hot.

Notes