Made the ‘Prawn Dum Biryani’ for the first time on this Holi. And my family enjoyed the meal a lot. So what next, sharing the recipe with all of you. 🙂
Prawn Dum Biryani
Preparing the ‘Prawn Masala’
Prawn- Medium sized (1 kg)
Turmeric powder- 1/2 tsp
Salt- 1 tsp
Kashmiri mirch powder- 1/2 tsp
Ginger-garlic paste- 1 tsp
Juice of 1 lemon
For Prawn Masala:
Onion- 2 big sized (thinly sliced)
Ginger-garlic paste- 1 tbsp
Slit green chilies- 5-6
Black pepper powder- 1/2 tsp
Coriander powder- 1 tbsp
Biryani Masala- 1 1/2 tbsp
Turmeric powder- 1/2 tsp
Add all the ingredients mentioned for ‘marinate’ in a bowl along with the freshly washed pieces of prawns. Keep aside for 1 hour.
Heat oil in a frying pan, add 4-5 tbsp of vegetable oil, shallow fry the prawns on medium flame for 2-3 mins . Keep aside. In the remaining oil (Add some more oil, if needed) add the sliced onions. Sauté till golden brown in color. Add ginger-garlic paste & the other ingredients mentioned for ‘ Prawn Masala’. Mix well & fry till oil separates from the masala. Now add the fried prawns, mix well & cook on low heat for 5-6 minutes. Stir in between. Add 1 1/2 of water at this stage. Mix well, cook till the raw smell of masala goes. At the end of this preparation the gravy should be medium thick in consistency. If your gravy is drying up add some more water.
Remove from heat. Keep aside.
Preparing the ‘Rice’ for Biryani
Basmati rice- 3 cups
Green cardamom- 8 (roughly crushed)
Cinnamon- 6 (1″ pieces)
Bay leaf- 2
Star anise- 2
Ghee/ Clarified butter- 2 tbsp
Heat ghee in a deep bottomed pan. Tamper with all the whole spices. Add rice, mix & sauté for 4-5 minutes on medium flame. Add enough water to boil. Add salt when the rice is 80% boiled, mix well. Drain immediately.
Keep aside uncovered.
For layering & garnishing
Onion- 1 big size (thinly sliced)
Cashew nuts- 1/4 cup (roasted)
Raisins- 1 big handful
Biryani Masala- 1 tsp
Garam masala- 1 tsp
Saffron- A pinch
Warm milk- 1/2 cup
Wheat dough/ Atta dough- Make a dough with wheat flour & water just the way we do for Chapati.
Soak saffron in warm milk. Keep aside.
Heat 1 tbsp oil in a frying pan. Fry the onion till brown in color. Remove from heat & keep aside.
Grease a deep bottomed pan with ghee. Add rice in the first layer. Now add a layer of ‘Prawn Masala’. Sprinkle some ghee, along with some cashews & raisins. Repeat this process of layering rice & prawns one more time. Close the layering process with the final layer of rice. Sprinkle a generous amount of ghee on top. Garnish with fried onions, cashews & raisins, biryani Masala & garam masala. Sprinkle the saffron milk at the end. Spread this saffron milk mixture along with the edge, this way it will reach at the bottom of the pan.
Close with a tight fitting lid, seal the edge with atta dough (make a log with the dough, then seal). Turn on the heat. Put a tawa. Now put the biryani vessel on it. Keep the flame as lowest as possible. Put on dum for 30 minutes.
Remove from heat. Your yummy ‘ Prawn Dum Biryani’ is done. Break the seal & serve hot with raita. Enjoy!
Don’t full boil the rice. Other wise after the dum process, it will become mushy.