Prawn Dum Biryani


Basmati Rice :2 cups
Oil : 2 tbsp
Ghee : 2 tbsp +1 tbsp
Onion : 1 large sliced thinly
Tomato : 2 large chopped
Green Chili : 2 slit
Ginger garlic paste : 1 tbsp
Red chilly powder : 2 tsp
Garam Masala powder : 1.5 tbsp
Turmeric powder : 1 tsp
Curd/Yogurt : 1/4 cup
Coriander leaves : 2 tbsp chopped
Mint Leaves : 2 tbsp chopped
Saffron : a pinch
Warm milk : 4 tbsp
Whole Garam masala :
Salt to taste

For Marinating Prawns:

Prawns : 20 medium sized
Chili powder : 1 tsp
Turmeric Powder : 1/2 tsp
Salt to taste
Ginger Garlic paste


Cooking Rice :

Wash and soak the basmati rice for 30 mins. Drain and set aside. Start by cooking rice, bring lots of water to a boil, add salt to it and when it reached a rolling boil, add in rice and cook for 7 to 8 mins till the rice is 85 percent cooked. Drain and set aside.

For Biryani Masala:

Mix the prawns with the marination and set aside.Heat ghee and oil in a pot in which you are going to make biryani.Add in the prawns and cook on high heat for 2 mins. Remove it and set aside.In the same oil add in whole garam masala, onions, chilies and saute till golden. Then add in ginger garlic paste, cook i till raw smell leaves. Now in spice powder along with required salt. Cook for a min. Then add in tomatoes, coriander and mint leaves. Cook till tomatoes get mushy. Now add in curd/yogurt. Then add in fried prawn into it. Toss well to mix it with masala. Make a thick gravy. Now take a half gravy separately for layering purpose. Turn heat to low at the max. Start layering with cooked rice. Then layer with stocked prawn masala. Again layer with rest of cooked rice. Then spread some mint and coriander leaves on top. Then add soaked saffron milk. Sprinkle some melted ghee on top. Cover with a tight lid and put the pot on very low heat for 10 mins. Open and fluff lightly. Serve hot.

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