Prawn Dum Biriyani
Biriyani was originally developed in the royal kitchens of the Mughal Empire and It is popular throughout the Indian subcontinent and among the diaspora from the region. You might have tasted different styles of biriyani in different places but you must agree to the fact that nothing can beat Dum ka biriyani when its properly made. When ever it comes to biriyani everyone thinks of Chicken Biriyani but there are lot more other options except chicken to make tasty biriyani. Today i will share one such easy home made Dum ka biriyani recipe (Prawn/Shrimp Biriyani). Follow my step by step procedure and i am pretty sure you will definitely going to love it. Do share your experience with us.
For Marinatating
  • 250Grm Shrimp / Prawn
  • 1/4Tsp Turmeric powder
  • 1/2Tsp Salt
For Prawn Biriyani
  • 2 Cup Basmati rice
  • 2Medium Onion
  • 2Medium Tomato
  • 1Tbsp Ginger / garlic paste
  • 2-3Chopped Green chilli
  • 1Cup Yogurt
  • 1/2Tsp Turmeric powder
  • 1Tsp Red Chili Powder
  • 1Tbsp Coriander powder
  • 1Tbsp Biriyani Masala
  • 2 Bay leaf
  • 5-6 Black papper
  • 3-4 Cloves
  • 1 Star Anise
  • 2-3 Cardamom
  • 1Stick Cinnamon
  • Hand Full of Mint Leaves
  • Hand Full of Coriander leaves
  • 1Tsp Cumin seeds
  • 2-3Tbsp Fried onion
  • 2Tbsp Safroon Milk
  • 2Tbsp Ghee
  • 1Tsp Oil
  • Salt to Taste
  1. Wash & soak the Basmati Rice for 15 minutes.
  2. For the merination of prawns : Add washed Prawns in a bowl, add Turmeric Powder & Salt. Mix well & keep aside.
  3. Take a vessel, Add lots of water, brings to boil. Add 1/2 portion of all Dry Spices ( slightly crushed ), 1 Green Chilli, Salt & add Soaked Basmati Rice to it.
  4. Once the rice is 80% done, switch off the flame & drain excess water & keep aside.
  5. Heat Oil & Ghee in a vessel. Add Khada Masala ( Dry Spices ) wait till the aroma comes out, add Chopped Onion cook till slightly brown color.
  6. Add Ginger/ Garlic paste cook for 2 Minutes. When the Oil comes out add Chopped Tomatoes & Green Chilli.
  7. Add Salt, & rest of all the Masalas. When the Tomatoes turns to smoothen than add the Beaten Yogurt. Cook for a minute.
  8. Add the marinated Prawns & Coriander Leaves. Cook for 2-3 minutes.
  9. Now spread the cooked rice evenly, add a handful of fried Onion, Chopped Coriander, Mint Leaves & Saffron Milk.
  10. Cover the lid & apply some chapati dough on the rim of the lid, cover tightly.
  11. Cook the biriyani in lowest heat for 20- 30 Minutes.
  12. After 20 minutes turn of the heat & rest for ( Don’t open the lid ) 10 minutes.
  13. With the help of knife cut the dough & take a wide sharp spatula gentely lift up the Biriyani.
  14. Serve hot with some mix Vegetable Raita.
  15. Enjoy !!!
Recipe Notes

– Instead of Saffron you can use the mixture of Orange Food Color/Turmeric and Milk