Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Rice
Base
Prawns
Finish
Equipment
Heavy pot with lid; saucepan; sieve; spoon; thermometer.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Prepare the rice · About 20 min
- Rinse 300 g basmati rice; soak for 20 minutes. Boil 1800 ml water for rice, 1 ½ tsp salt for rice and 3 cardamom pods; add drained rice and boil for 7–8 minutes. Drain.
Check: Rice is almost tender without a hard core.
Make the base · About 12 min
- Heat 30 ml neutral oil. Cook 200 g onion, sliced for 8 minutes. Add 15 g ginger-garlic paste for 1 minute; add 200 g tomatoes, chopped for 3 minutes.
Cook the prawns · About 4 min
- Add 600 g peeled raw prawns, 100 g yogurt, 1 tsp ground coriander, ½ tsp chili powder, ¼ tsp turmeric, ¾ tsp salt; cook gently for 3–4 minutes.
Check: Prawns turn opaque and firm; check 63°C / 145°F where a probe fits.
Layer and steam · About 8 min
- Spread rice over the prawns. Add 15 g mint, 20 g ghee, 50 ml water. Cover tightly and cook on the lowest heat for 8 minutes.
Rest · About 5 min
- Rest off the heat for 5 minutes before lifting the layers. Remove whole cardamom pods.
Tips
- Do not use a long covered finish for prawns.
- Start with rice that is almost tender.
Substitutions
- Use shrimp of the same size.
- Use oil instead of ghee and plain coconut yogurt instead of dairy yogurt.
Storage
- Divide Prawn biryani into small, shallow portions for cooling. Refrigerate Prawn biryani promptly, ideally within one hour, and finish it within 24 hours.
- For Prawn biryani, reheat the rice only once; it must steam throughout and reach 74°C / 165°F. Cover Prawn biryani while reheating and add a little water.
- If Prawn biryani includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Prawn biryani becomes softer in storage.
Make ahead
- Slice onion and prepare spices ahead.
- Cook and layer prawns on the serving day.
FAQ
Why are the prawns tough?
The cooking or covered finish may have been too long.
Can I use cooked prawns?
This recipe uses raw prawns. Cooked ones need a shorter finish and thorough reheating.
Can I use small prawns?
They cook faster. Check after 2 minutes and shorten the final steam.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
