Prawn biryani | Kadai Prawn biryani |Prawn biryani recipe in a pan

Tasty prawn biryani recipe prepared with softly cooked prawns and basmati rice directly in a kadai. Learn the method with a video and stepwise pictures.

Prawns are cooked soft and succulent in the delicious biryani masala and flavor full basmati rice added to yield this yummy kadai prawn biryani.

For other yum seafood recipes: Chepala pulusu

Masala fish fry

Chettinad fish gravy

Of all the seafood, prawn/shrimp has a unique taste and place in many ways. Unlike fishes, prawns have no thorns, which make it easier for kids to enjoy. Besides, prawn-cooking do not cause any strong disturbing flavor like fish curry or fish fry, which makes it, neighbor friendly 😉 and lunchbox friendly. If there is anything specific to mention, the only extra effort to put would be the deveining process of the prawns.

Again why we have to devein or do we have to really devein the prawns is an important question arises here. Of course, it is mildly a painful process when you are in a hurry. First of all what is deveining?

Deveining a Prawn means removing the black threadlike intestinal tract that runs along its back. Deveining is a good idea when working with larger prawn/shrimp because the digestive tract can contain grit. It may be a matter of preference when it is coming to small sized prawns. But, if you ask me, I would strongly suggest removing the black thread as a healthy eating choice.

For similar non-veg biryani recipes:

Chicken dum biryani

Chicken biryani in cooker

Ambur mutton biryani

Watch the making of the kadai prawn biryani:

Prawn biryani | Kadai Prawn biryani |Prawn biryani recipe in a pan

Sangskitchen

Tasty prawn biryani recipe prepared with soft cooked prawns and basmati rice directly in a kadai. Learn the method with a video and stepwise pictures.

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Prep Time 20

Cook Time 30

Marination 30

Total Time 50

Course lunch, Main Course

Cuisine Indian

Servings

Calories 350 kcal

Ingredients

To marinate:

200 g prawns
½ tsp salt
½ tsp turmeric powder

Other ingredients:

1 cup basmati rice
1.75 cups of water (same cup used for rice)
3 tbsp oil
1 bay leaf
1 cinnamon stick
1 mace
1 star anise
2 cardamom
3 cloves
2 big onions
1 green chilli
1 tsp ginger garlic paste
2 tomatoes
1 cup mint leaves & coriander leaves
¾ tsp chilli powder
¼ tsp biryani masala
1 tbsp curd
1 tsp salt

Instructions

Preparation:

Clean and devein(remove the black intestinal track) the prawns.
Marinate with a little bit of turmeric powder and salt.
Keep the marination aside for 20-30mins.
In the meantime, slice onions and tomatoes.
Prepare ginger garlic paste with 6 garlic and an inch of a ginger piece using mortar pestle.
Rinse and soak basmati rice with enough water.
Clean and chop mint and coriander leaves.

Recipe to make prawn biryani in a kadai:

In a flat pan/kadai/vessel, heat oil, add the whole biryani spices given in the ingredients list one by one.
Saute the spices nicely to get a beautiful aroma without burning.
Add the onion slices and fry them to brown color. Also, add the green chilli and saute along.
When onions are soft and brown add ginger garlic paste and saute continuously for few minutes to remove the raw flavor completely.
Now add the chopped tomatoes and cook until they become soft.
As the last main ingredient, add chopped green leaves, mint and coriander.
Put the marinated prawns, and mix with the masala.
Add chilli powder and biryani masala. Biryani masala is optional and you can skip if you don't have. It's optional because we have already added the whole spices in the masala.
For an extra taste, add a tablespoon of curd and stir quickly.
Since we have already marinated the prawns with salt and turmeric, they are soft. Hence in around 5 minutes, the prawns are cooked 3/4th.
Pour water and add salt. You can check salt at this stage and adjust.
Let the masala cook and boil.
When the water boils, add soaked and drained basmati rice.
Mix gently, keep the stove in simmer mode, and cover with a lid.
In 8-10 minutes, open the lid and check the rice is cooked well.
Switch off, fluff gently and serve hot with raita.

Notes

Tips: 1) Use only the given amount of curd, because more usage of curd in the biryani makes the meat blunt and tasteless. 2) Prawns become pale when cooked well, and keep an eye always while cooking prawn dish. Do not overcook as they become hard and rubbery. 3) Finally, as we cook this biryani in a pan, use the right quantity of water to avoid burning or over boiling and you can check the doneness of the biryani in between once. Use the same cup to measure rice and water.4) Also, it is very important to note that after adding the rice, the stove must be kept in the lowest possible heat.

Nutrition

Calories: 350kcal

Keyword Iral biriyani, Kadai Prawn biryani, Prawn biryani, Prawn biryani in a pan, Prawn biryani recipe in a pan, Prawn briyani, Tawa prawn biryani

Tried this recipe?Let us know how it was!

Preparation:

Clean and devein(remove the black intestinal track) the prawns.
Marinate with a little bit of turmeric powder and salt.
Keep the marination aside for 20-30mins.
In the meantime, slice onions and tomatoes.
Prepare ginger garlic paste with 6 garlic and an inch of a ginger piece using mortar pestle.
Rinse and soak basmati rice with enough water.
Clean and chop mint and coriander leaves.

Recipe to make prawn biryani in a kadai:

In a flat pan/kadai/vessel, heat oil, add the whole biryani spices given in the ingredients list one by one.

Saute the spices nicely to get a beautiful aroma without burning.
Add the onion slices and fry them to brown color. Also, add the green chilli and saute along.

When onions are soft and brown add ginger garlic paste and saute continuously for few minutes to remove the raw flavor completely.

Now add the chopped tomatoes and cook until they become soft.

As the last main ingredient, add chopped green leaves, mint and coriander.

Put the marinated prawns, and mix with the masala.

Add chilli powder and biryani masala. Biryani masala is optional and you can skip if you don’t have. It’s optional because we have already added the whole spices in the masala.

For an extra taste, add a tablespoon of curd and stir quickly.

Since we have already marinated the prawns with salt and turmeric, they are soft. Hence in around 5 minutes, the prawns are cooked 3/4th.
Pour water and add salt. You can check salt at this stage and adjust.

Let the masala cook and boil.
When the water boils, add soaked and drained basmati rice.

Mix gently, keep the stove in simmer mode, and cover with a lid.

In 8-10 minutes, open the lid and check the rice is cooked well.

Switch off, fluff gently and serve hot with raita.

Tips:

1) Use only the given amount of curd, because more usage of curd in the biryani makes the meat blunt and tasteless.

2) Prawns become pale when cooked well, and keep an eye always while cooking prawn dish. Do not overcook as they become hard and rubbery.

3) Finally, as we cook this biryani in a pan, use the right quantity of water to avoid burning or over boiling and you can check the doneness of the biryani in between once.

4) Also, it is very important to note that after adding the rice, the stove must be kept in the lowest possible heat.

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sangskitchen

Prawn biryani | Kadai Prawn biryani | Prawn biryani recipe in a pan