Prawn or Shrimp Biryani is a delightful and fragrant one-pot meal from South India, combining fresh prawns with basmati rice, rich Indian spices, and aromatic herbs. This dish is a standalone wonder and pairs wonderfully with South Indian chicken curries, enhancing the flavors. In South India, it's popularly known as Eral Biryani.
Start by heating oil in a large pan over medium heat. Add in bay leaves, star anise, cinnamon stick, cloves, javitri, cardamom, kalpasi, and green chili. Sauté these until they become fragrant.
Next, add the thinly sliced onions. Cook them until they turn soft and translucent.
Stir in the ginger-garlic paste and continue sautéing until the raw smell disappears.
Put in the chopped tomatoes and cook them until they become mushy and well-integrated.
Now, it's time for the spices. Add turmeric powder, chili powder, coriander powder, biryani masala, and a pinch of salt. Mix everything thoroughly.
Add a quarter cup each of fresh mint and coriander leaves, giving everything a good stir.
Introduce the cleaned and deveined prawns to the pan. Let them cook for about 10 to 12 minutes, or until they are soft and cooked through.
Gently add the basmati rice along with 3 cups of water. Mix well and allow the rice to cook until it's about 70% done.
Sprinkle in the remaining mint and coriander leaves, then lower the heat to a medium-low.
Cover the pan with a lid and let it cook for around 15 minutes. This is where all the flavors come together.
After cooking, turn off the heat. Let the biryani rest, covered, for 5 minutes. This step helps in enhancing the flavors.
Finally, open the lid, fluff up the rice gently, and voila! Your aromatic prawn biryani is ready to delight your taste buds. Enjoy your meal!
To Serve
Enjoy the Prawn Biryani with sides like spicy brinjal gravy, dalcha, raita, or a non-veg curry for a complete and flavorful meal.
Notes
Perfect your Prawn Biryani with these expert tips:
Prawn Selection: Always opt for fresh prawns to ensure your biryani is juicy, soft, and flavorful. If fresh prawns aren't available, frozen prawns are a suitable alternative.
Rice Selection: You can opt for Seeraga Samba rice, a popular choice in Tamil Nadu, to give your biryani a distinct texture and aroma.
Rice Soaking: Don't skip soaking the basmati rice. A minimum of 30 minutes soaking time is crucial for achieving fluffy, long-grain biryani.
Adjusting Sweetness: Prawns have a natural sweetness. If you prefer less sweetness in your biryani, increase the amount of chili powder to balance the flavors.
Fat Choices: While this recipe uses oil, you can substitute or combine it with ghee for an added rich flavor.
Flavor Enhancement: Incorporate coconut milk into your biryani for a richer and creamier taste.
Additional Ingredients: Enhance the biryani's flavor by adding coconut oil, ghee, cashews, raisins, and black pepper powder.
Cooking Methods: For a varied approach, consider the quickness of using a pressure cooker or an instant pot to reduce cooking time, or try the South Indian one-pot method, popular in Chettinad style biryani, for a different taste experience. Both methods offer delicious results, with the layered-dum style also being a popular choice.
Regional Variation: Explore the flavors of Tamil Nadu with their version of prawn biryani, known as 'Eral Biryani'. It's crafted with authentic Chettinad spices, offering a unique and delectable flavor. Give it a try and experience a taste of regional Indian cuisine