Prawn biryani with step by step pictures. Spicy prawn dum biryani made with rice, masala prawns layered and cooked on dum.
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Prawn Biryani Recipe
Everyone love biryani. It can be made pretty much with anything. The real tasty biryani is in the making of it. Biryani can be made in a pressure cooker, but the real aroma of the biryani comes only when it is made in dum. I have shared many biryani recipe, but i got many request for posting prawn biryani. So here it is.
About Biryani
Biryani is a mixed rice dish popular among Indian subcontinent Muslims. It’s made by combining rice and spices with meat (usually chicken, goat, lamb, prawn, fish or beef). In some regional varieties, eggs and/or vegetables such as potatoes and soy beans are also added. Prawn biryani is a variation made along the same lines as chicken and mutton biryani, but with prawns or shrimp instead of chicken and mutton.
Dum is an ancient style of slow cooking that the Moguls introduced to India in the 16th century. Dum is derived from the Persian word Dumpukht, which means baked or air-cooked. A Handi is a round clay pot with a narrow neck and a flared rim. It has no handles and is the preferred vessel for dum cooking.
Similar Recipe,
Hyderabadi Mutton Dum Biryani
Mughlai Chicken Dum Biryani
Chicken Kofta Dum Biryani
Fish Dum Biryani
Vegetable Dum Biryani
Mughlai Vegetable Dum Biryani
Mushroom Dum Biryani
Chicken Dum Biryani
I have shared quite a few prawn recipes in this blog recently and this is a addition to my list. I have two more prawn recipes to share.So stay tuned..
Ingredients for Prawn Biryani
Basmati Rice :
Basmati rice is a long, slender-grained aromatic rice that has traditionally been grown in India, Nepal, and Pakistan. White basmati rice contains more calories and carbohydrates than regular white rice. It also contains slightly more protein, but the difference is insignificant. Furthermore, both types of grains are highly processed and, due to their low fibre content, may cause blood sugar spikes.
Prawns :
They have a slightly crunchy, meaty flavour with a hint of sweetness that makes them popular in Chinese cooking, especially when served as butter prawns at wedding banquets or mixed in with sautéed vegetables like asparagus, sugar snaps, and broccoli. Freshwater is only used to farm tiger prawns.
Turmeric Powder :
The turmeric root is quite bitter, but has an almost citrusy taste, compared to the powder. Turmeric also has something of a sweet taste, and it is quite earthy. When you use the powder, you’re unlikely to notice the texture unless you use a substantial amount, but it is somewhat gritty.
Ghee :
Ghee tends to be one of those hyperbole-inducing foods, like macarons and gelato, that people describe quite dramatically as being heavenly or the best thing ever. In actuality, ghee tastes like a cleaner, richer, more decadent version of butter itself.
Source: Yummy Tummy
