This blog post is completely for seafood lovers only. Prawn biriyani, tell me who doesn’t love….?

Ever tried my chicken biriyani recipe…? Then, this is not a big deal for you to make this prawn biriyani. I just followed my chicken biriyani recipe for this, substituted with prawns. Delicious, flavourful and layered prawn biriyani to steal a heart. 

As prawns take less time to cook, this will be ready in less than 30 minutes if you use multiple stoves. Please be kind to visit my chicken biriyani blog post, there I mentioned some tips I used while cooking my biriyani. 

Two years ago I did my first one pot prawn biriyani after watching so many YouTube videos. And first attempt was super delicious. at the very beginning I was doing some one pot biriyanis but later I learned to cook with par boiled rice after watching so many videos from Indian cuisine. I think though you have to use 2-3 pots, layered biriyani with par boiled rice is the great looking one rather than one pot ones. 

This pic here is, my one pot prawn biriyani captured two years ago. And one on above and the bottom are layered ones with par boiled rice. isn’t this layered biriyani is the best one. 

1.it was 400g large pawns. Take off the head, shell but I left the tail and deveined. Wash well and let it to sit in a colander to release excess water. as how I got big Argentine red prawns, it was few for 400g. So I cut one into three but you can use any size of prawns. 

2.meantime wash 3cups of basmati rice about 3-4 times until water is clear. Then soak in water about 15-20 minutes.

3.bring a pot of water to boil with 1 bay leaf, 1 clove, cinnamon piece, 1 star anise and 2 cardamom pods. Once the water started to boil drain the rice and add it to the pot. Cook 5 minutes, drain and leave it in the colander to leave the excess water. 

4.marinate the prawns with 1tbsp chilli powder, 1/2tsp of each coriander powder, cumin powder and 1/4tsp turmeric powder and 150g Greek yoghurt about 10-15 minutes. 

5.heat a pan/pot suits to cook the biriyani. Add 3tbs ghee and heat up. 

6.add finely sliced 1 large onion and cook until translucent. Then add cinnamon piece, 1 Star anise, 2 cardamom, 2 cloves, 1 bay leaf, 2 chopped chilies, grated/mashed 2 garlic cloves and 2 inch size ginger. Sauté everything about 2-3 minutes in medium heat. Let the aromatic flavour release. 

7.add diced 1 large tomato, 1tbsp tomato concentrate, salt, handful of chopped parsley/coriander and mint leaves and 1/2tsp garam masala powder and sauté until soggy in medium heat about 3-4 minutes. 

8.now add marinated prawns and mix with the rest. Cook around 2 minutes and cover with a lid. Cook more 5-7 minutes in low heat. 

9.meantime heat a pan with enough oil to deep fry. Deep fry 80g cashews until brown and place on the plate prepared with paper towel, deep fry sliced 1 medium onion until brown and leave it with the fried cashews to leave the excess oil. 

10.prawns are almost cooked, take off half of the curry from the pan. Add a layer of half of the par boiled rice and sprinkle 1/4tsp of garam masala over the rice and layer again with remaining prawns and remaining rice. Sprinkle another 1/4tsp garam masala powder. 

11.at last sprinkle handful of chopped parsley and mint leaves, fried cashews and onion, 50g raisins and melted 2tbs ghee, 1g saffron mixed with 3-4tbs hot milk over the rice and cover with a lid. 

12.fire off and let the rice to cook in steam around 7-10 minutes and mix before serve. 

OPTIONAL.. 

Sprinkle julienne ginger 2-3 inch size. Bitting fresh ginger with your biriyani is amazing.