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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 minutes
Cook Time 30 minutes
Marination 30 minutes
Total Time 50 minutes
Course lunch, Main Course
Cuisine Indian
Servings 4
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
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