In Pakistan, every celebration is incomplete without a delicious biryani. But have you ever tried the “King of all Biryanis”—the Prawn Biryani? Its flavour is so delicious and unique that it leaves a memorable impression. But the secret to a fantastic Prawn Biryani isn’t just in the spices; it’s hidden in using the freshest, most succulent prawns.
A great Prawn Biryani needs prawns that are firm, sweet, and can soak up all the rich masala.
Ingredients (Ajza):
- For the Prawns:
- Large Prawns:
500g(Peeled & Deveined from Taza Machli) - Yogurt (Dahi), whipped:
1 cup - Ginger-Garlic Paste (Lehsan-Adrak):
2 tbsp - Red Chili Powder (Lal Mirch):
1 tbsp - Turmeric Powder (Haldi):
1 tsp - Coriander Powder (Dhaniya):
1 tbsp - Salt (Namak):
To taste - Biryani Masala:
2 tbsp(any good brand)
- Large Prawns:
- For the Rice:
- Basmati Rice:
2 cups(soaked for at least 30 minutes) - Whole Spices (Sabut Garam Masala):
1 bay leaf, 2-3 green cardamoms, 4-5 cloves, 1 cinnamon stick
- Basmati Rice:
- For the Masala & Layering:
- Onions (Pyaz), thinly sliced:
2 large - Tomatoes (Tamatar), chopped:
3 medium - Green Chilies (Hari Mirch):
4-5 - Garnish: Fresh Coriander (Hara Dhaniya), Mint (Podina), Fried Onions, Lemon Slices
- Yellow Food Color:
A pinch, mixed in milk or water - Oil / Ghee:
1 cup
- Onions (Pyaz), thinly sliced:
Instructions (Tarkeeb):
- Marinate the Prawns: In a bowl, mix the yogurt, ginger-garlic paste, and all the powdered spices (red chili, turmeric, coriander, biryani masala, salt). Add the cleaned prawns, mix well, and set aside to marinate for 20-30 minutes.
- Boil the Rice: In a large pot, bring water to a boil with salt and the whole spices. Add the soaked rice and cook until it is 70% done. Drain the water and set the rice aside.
- Prepare the Masala: In a separate pot, heat the oil/ghee and fry the sliced onions until they are golden brown. Add the chopped tomatoes and green chilies and cook until the tomatoes are soft and the oil separates.
- Cook the Prawns: Now, add the marinated prawns to the masala. Cook on high heat for only 3-4 minutes, just until the prawns turn pink and curl up. Do not overcook them!
- Layer and “Dum”: In the same pot, create layers. Start with a layer of rice, then a layer of the prawn masala. Repeat. For the final layer, top with the remaining rice, fresh coriander, mint, fried onions, and a few drops of the yellow food color. Drizzle a little ghee on top, cover the pot tightly with a lid, and cook on very low heat (“dum”) for 15-20 minutes.
“Top 1%” Expert Tips:
- The Secret to Juicy Prawns: Never cook prawns for more than 3-4 minutes in the masala. They will finish cooking during the “dum” process. Overcooking makes them tough and rubbery.
- Perfect Rice: Always boil your rice to only 70% doneness. It will absorb the moisture from the masala and become perfectly fluffy during the “dum”.
- Serving Suggestion: Serve the hot Prawn Biryani with a simple raita and fresh salad.
To create an unforgettable Prawn Biryani, you need the freshest, firmest, and sweetest prawns. You can order our 100% natural and chemical-free Prawns by clicking here!
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