Meal Prep · South Indian
Prawn Biryani
A fragrant and flavorful South Indian delight featuring succulent prawns layered with aromatic basmati rice and rich spices.
Ingredients
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Step-by-step- Marinate the prawns with 1 tbsp ginger-garlic paste, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1 tbsp biryani masala, lemon juice, and salt. Set aside for 15-20 minutes.
- In a large heavy-bottomed pan or pot, heat ghee/oil. Add whole spices (cardamom, cloves, cinnamon, bay leaf) and sauté for 30 seconds until fragrant.
- Add sliced onions and fry on medium-low heat until golden brown and caramelized. This may take 15-20 minutes. Reserve a small portion for garnish.
- Add the remaining ginger-garlic paste and green chilies. Sauté for 2 minutes until the raw smell disappears.
- Add chopped tomatoes and cook until they soften and the oil separates. Stir in the remaining turmeric powder, red chili powder, biryani masala, and garam masala. Cook for 2-3 minutes.
- Reduce heat, add whisked yogurt, and mix well, ensuring no lumps form. Cook for 5 minutes until the gravy thickens.
- Add the marinated prawns, mint leaves, and coriander leaves. Cook for 3-5 minutes until prawns are almost cooked (they will finish cooking with the rice). Do not overcook.
- Drain the soaked basmati rice. In a separate large pot, bring plenty of water to a rolling boil with salt. Add the drained rice and cook until it’s 70-80% cooked (al dente). Drain immediately.
- Layer the biryani: Spread half of the cooked rice over the prawn gravy in the pot. Sprinkle with some fried onions, mint, and coriander. Gently spread the remaining rice over it.
- Drizzle with saffron milk (if using) and a tablespoon of ghee. Cover the pot tightly with a lid, preferably sealed with dough or foil, and cook on very low heat (dum cooking) for 15-20 minutes.
- Once done, let it rest for 5-10 minutes before gently fluffing with a fork. Garnish with reserved fried onions, cashews, and raisins (if using). Serve hot with raita and salad.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 35 g |
| Carbohydrates | 70 g |
| Fat | 15 g |
| Fiber | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover biryani in an airtight container once cooled completely. Ensure it’s sealed to prevent drying out.
Freezer Up to 2 months
Portion cooled biryani into freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
For stovetop, add a splash of water, cover, and heat on low until warmed through. For microwave, cover with a damp paper towel and heat in 1-2 minute intervals until hot.
Chef’s Corner
- For perfectly fluffy rice, ensure it’s 70-80% cooked before layering. Overcooked rice will become mushy during dum.
- Caramelizing onions properly is key to the biryani’s flavor and color. Don’t rush this step.
- Avoid overcooking prawns, as they can become rubbery. They cook very quickly, so adding them towards the end of the gravy cooking is ideal.
- Using a heavy-bottomed pot and sealing the lid tightly is crucial for effective dum cooking, allowing the flavors to meld and rice to steam perfectly.
