Hyderabadi Prawn Biryani – Serving up some Nawabi feels! Conceptualised by Food Nerd – great option – especially if you dont eat meat!!
Presenting my take on the fragrant Hyderabadi Prawn Biryani—where every bite is a celebration!
Succulent prawns soaked in a luscious yogurt-spice marinade, layered with love (and basmati rice), fresh herbs, golden fried onions, and sealed with aroma.
Warning: May cause instant cravings.
Recipe below 👇
Ingredients:
For the prawn marinade:
– 500g prawns (cleaned and deveined)
– 1 cup thick curd (yogurt)
– 1 tbsp ginger-garlic paste
– 1/2 tsp turmeric powder
– 1 tsp red chilli powder
– 1 tsp coriander powder
– 1/2 tsp garam masala
– Juice of half a lemon
– Salt to taste
– Fresh mint leaves – handful
– Fresh coriander leaves – handful
– 2 green chillies (slit)
For the rice:
– 2 cups basmati rice
– Whole spices: 1 bay leaf, 4 cloves, 2 green cardamoms, 1-inch cinnamon stick, 5 black peppercorns
– Salt to taste
– 1 tsp ghee
For layering:
– 1 large onion (thinly sliced and fried till golden brown)
– Saffron strands soaked in 2 tbsp warm milk (optional)
– 1 tbsp ghee
– Extra mint and coriander leaves
Method:
1. Marinate the prawns:
Mix all marinade ingredients. Add prawns and coat well. Let it sit for at least 30 minutes (or up to 2 hours in the fridge).
2. Cook the rice:
Parboil basmati rice in boiling water with whole spices and salt. Drain and keep aside.
3. Prepare the prawn base:
In a heavy-bottomed pan or handi, heat 1 tbsp ghee. Add the marinated prawns (with marinade) and cook on medium flame for 3-4 mins till they start curling but are not fully done. Turn off the heat.
4. Layering:
On the prawns, spread half of the fried onions, mint, and coriander. Then layer half the rice. Repeat. Pour saffron milk, 1 tbsp ghee, and remaining onions on top.
5. Dum cooking (slow steam):
Seal the lid with dough or cover tightly. Cook on low flame for 15-20 mins. Let it rest for 10 mins before opening.
6. Serve hot with raita or salan!
Food Nerd Parvathi Chandran is a corporate communications professional, who is passionate about exploring recipes and playing with ingredients and flavor profiles.
