Ingredients
Prawns – 500 g, cleaned
Basmati rice – 2 cups, soaked 30 mins
Onion – 2 medium, thinly sliced
Tomato – 1 medium, chopped
Green chilies – 2–3, slit
Ginger-garlic paste – 1 tbsp
Yogurt – ¼ cup
Red chili powder – 1–2 tsp
Turmeric – ½ tsp
Garam masala – ½ tsp
Curry leaves – few
Mint & coriander leaves – 2 tbsp each, chopped
Lemon – 1, juice
Oil / Ghee – 3–4 tbsp
Salt – to taste
Water – 4 cups
Execution
1. Marinate Prawns
Mix prawns with turmeric, red chili powder, yogurt, and salt → set aside 15–20 mins.
2. Cook Rice
Boil soaked rice with 4 cups water + salt → cook 70–80% done → drain.
3. Prepare Masala
Heat oil/ghee → sauté onions till golden → add green chili, ginger-garlic paste → fry 1–2 mins.
Add tomatoes, curry leaves, mint, coriander → cook until tomatoes soften.
Add marinated prawns → cook 5–7 mins until prawns turn pink.
4. Layer Biryani
In a heavy-bottomed pot → layer rice over prawn masala.
Sprinkle garam masala, lemon juice, and a few drops of ghee.
Cover tightly → cook on low flame 10–15 mins (dum style).
5. Serve
Gently mix before serving.
Serve hot with raita or pickle.
Additional tips
Use fresh prawns for firm texture and flavor.
Don’t overcook rice during boiling; it will cook further in dum.
Layer herbs and ghee for authentic aroma and richness.