Fried Prawn Biryani | Shrimp Biryani | Prawn 65 Biryani

Making prawn biryani is very easy when compared to the mutton biryani and chicken biryani. Since prawns are lighter than the others it never gives a tummy-full feel. I already made prawn biryani and this time wanted to try with something new with prawns. So I tried frying the prawns separately and adding it to the biryani as like chicken 65 biryani.

You can shallow fry the prawns slowly till perfection or else u can even deep fry the prawns. I don’t want to use too much of oil, hence I shallow fried it in a tawa. If you don’t want the fried prawns, I do have another recipe for prawn biryani. Check here for the recipe.

Preparation time: 30mins

Cooking time: 20-30 mins

Ingredients

2 cups of basmathi rice

2 onions (thinly sliced)

2 medium tomatoes

3 green chillies

2tsp ginger garlic paste

1tsp red chilli powder

2tsp coriander powder

1tsp turmeric powder

¼ cup curd

Salt (to taste)

1tbsp Oil

 2tsp ghee

½ cup chopped mint leaves

½ cup coriander leaves (chopped)

To marinate

Prawns/shrimp ½kg

1tsp red chilli powder

1tsp coriander powder

½ tsp turmeric powder

½ tsp ginger-garlic paste

1 tsp biryani masala (optional)

¼ tsp lemon juice

To temper

2 cloves

1 bayleaf

½ inch cinnamon stick

1-2 cardamom

How to make it

• Wash the rice in running water and soak it with 3 cups of water for 15-20mins.
• Wash and clean the prawns. Never forget to devein the prawns. If needed add some turmeric powder to get rid of the smell. Drain water and keep aside.
• Make a paste of the marinade given above and add the prawns. Coat the masala with the prawns and keep refrigerated for half an hour.

• Take a skillet/kadai and heat 1tsp of oil. Add the marinated prawns and cook it the masala are completely fried. Set aside.

• In a deep pan heat oil+ghee and temper the items given. Now add the sliced onions and sauté till it turns light golden brown.

• Then add ginger garlic paste and green chillies and continue to sauté well.

• Follow adding mint and coriander leaves.

• Add the tomatoes and cook till mushy.

• Now add the spice powders and mix well. At this stage simmer the stove to avoid the masala from burning.

• Add curd and make a paste of this. Add salt and check for the spiciness.

• Now add the soaked rice along with the water and allow it cook on medium-high flame for 5mins.

• When the rice is half cooked, add the fried prawns and blend them well.

• Close the lid tightly and reduce the flame to low-medium. Let it cook for some more time.
• Open the lid and check if the rice is done. Fluff with fork carefully.
•  Serve hot with raitha.