Prawn Biryani | प्रॉन बिरयानी | Chef Harpal Singh

Prawn biryani is a dish that is specific to each Indian location, highlighting the diversity of Indian cuisine. The sophisticated and balanced flavors in biryani make it a filling and comforting meal. Prawn biryani requires high quality ingredients like old basmati rice, ghee, curd, saffron, powdered and whole spices, prawns etc. #biryani #prawns #healthyrecipes #spicy #legacy Ingredient Quantity For prawn masala Oil 3 tbsp Cumin seeds 1 tsp Bay leaves 2 no Onion chopped 3 no Ginger garlic paste 1½ tbsp Tomato chopped 3 no Salt to taste Coriander powder 1½ tbsp Red Chilli powder 2 tsp Turmeric powder ½ tsp Garam masala 1 tsp Green cardamom powder ½ tsp Water as required Ginger julienne 1 inch Green Chilli slit 4 no Curd 1 cup Mint leaves 15-20 no Fresh coriander chopped 3 tbsp Lemon juice ½ no Ghee 1 tbsp Birista 1 tbsp Saffron 1 tsp Prawn 750 gram For rice boiling Water as required Caraway Seeds 1 tsp Bay leaves 1 no Salt 2 tbsp Oil 1 tbsp Basmati rice soaked 400 gram For layering Mint leaves 10-15 no Coriander chopped 1 tbsp Ginger julienne ½ inch Garam masala 1 tsp Green cardamom powder 1 tsp Kewda water 1 tsp Rose water 1 tsp Birista 1 tbsp Saffron water 1 tsp Ghee 1 tbsp Method For masala 1. Place a Handi on medium flame and heat the oil. Add cumin seeds, bay leaves and chopped onion fry until become golden brown. 2. Now add ginger garlic paste and sauté for a minute. 3. Add chopped tomato, salt and sauté. Now add coriander powder, red chili powder, turmeric powder, and garam masala, green cardamom powder mix well. 4. Now add same water and cook well until paste becomes uniform. 5. Add julienne ginger, slit green chili, curd, mint leaves, chopped fresh coriander, lemon juice and mix well. 6. Finally add ghee, barista, saffron, prawn and mix well. Now turn off the flame and side out. For rice boiling 1. Take a kadai on medium flame. Add some water, Caraway Seeds, bay leaves, salt and oil boil for a minute. 2. In a boiling water add soaked basmati rice and cook 80 %. For layering 1. Add cooked rice in that prawn masala handi and Spread layers all side. 2. Now add on top mint leaves, chopped coriander, julienne ginger, garam masala, green cardamom powder, kewda water, rose water, birista, saffron water and ghee. 3. Repeat the layers till all the ingredients have been used up. 4. Cover the handi with hand towel and a lid. Seal and cook on low flame for 6-8 min. 5. Take the handi off the heat and let it stand for five minutes. 6. . Remove the biryani in serving plate, and serve hot. Follow me on YouTube for the variety of dishes: Follow me on Facebook: Follow me on Twitter: Follow me on Instagram: Follow me on Linkedin: Follow me on Pinterest: