Spicy and tasty Prawn Biriyani / Era Biriyani

Prawn biryani – This Sunday I did prawn biriyani and I liked to share this recipe to you people. This biriyani was very tasty and yet spicy too. The leftover biriyani we reheated and had it in the evening too. Try this prawn dum biryani and post me comments.

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Spicy and tasty Prawn Biriyani / Era Biriyani
  1. I used India Gate Basmati rice Classic. Wash and Soak basmati rice in luke warm water for atleast 30 minutes. In this variety of rice I got a lengthy rice.
  2. Keep all things ready as we are going to do dum biriyani. Chopped tomatoes, chopped onion,ginger garlic paste,chilly.
  3. 3-4 Bay leaves,cinnamon sticks,5 cardamon pods, 4 Aniseed and half lemon
  4. Boil basmati rice with all the spices mentioned with little ghee in a big vessel. Keep on check the rice do not over cook or take it before without cooking the rice, it should be little crunchy. Boiling rice with the spices gives nice aroma. Once it is 95 % done strain water and keep aside to cool down. If you dont want the spices to be bitten remove it after cool down process.
  5. In a vessel add prawn little chilly powder and salt and fry till prawn color has changed.
  6. Prawn will leave some water and the color will change to white after cooked. Preserve the water to add it in gravy. Transfer to a plate.
  7. In the heavy bottomed vessel add oil and all the masala spices one by one. Add Green chilly cut length wise.
  8. Add onion fry add ginger garlic paste and fry till raw smell goes off
  9. Add tomatoes and stir till mushy
  10. Add 1 tbsp chilly powder,1 tbsp coriander powder,1 tsp cumin powder.
  11. Add mint leaves and coriander leaves add required salt. The gravy should be slightly salty and spicy.
  12. Add 2 tsp curd and lemon juice drop little.
  13. Add prawns now and allow it boil as we already half cooked prawn it takes little time to cook.
  14. Add the prawn juice water preserved already at this stage. Dont add too much. Allow the gravy to boil so that the masala will get deep inside prawn
  15. Now take gravy in other vessel with leaving little in the vessel add cooked rice and gravy in layers one above the other. Mix kesari color powder in little milk and pour above the top layer for colorness of the rice strands.
  16. Close with a lid so that air doesn’t leave or come out. Place a vessel of water above the lid. And keep the biriyani vessel above a tawa in lowest flame for 20 minutes. Give a resting time of 10 minutes so that biryani tastes heavenly.
  17. After 20 mins in dum and 10 mins of resting time see the colourful biriyani. Fluff the rice gently.
  18. Serve it with raita.
Recipe Notes

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