Succulent shrimps cooked with aromatic rice ! No better words to describe Hyderabadi prawn dum biriyani. I wish i was a mermaid who has a beautiful well equipped kitchen in the deep blue sea.I would keep relishing all sea creatures one by one every day,every meal. Thank your stars that it’s only my dream, not reality. Otherwise, what would u eat sea food lovers? If my dream was a reality, your sea food cravings will always remain as a dream only. 😀
Let’s see how to cook this osm dish!
step 1 Making the garam masala for Biriyani.
Ingredients for garam masala
Dry roast and powder the below mentioned masalas in a mixie.
Shahi jeera – 1 tbsp
Fennel seeds – 1 tbsp
Cardamom – 4 nos
Cloves – 5
Cinnamon – 4 inch stick
step 2 Marination of prawns.
Marinate the prawns with all these ingradients.30 minutes
Prawns – 500 gm ( Dewained and washed thoroughly)
Salt – to taste
Turmeric pdr – 1 tsp
Red chilli pdr – 1 tbsp
Biriyani masala ( You had already powdered in the mixie) – 2 tbsp
Fried onions – One hand full
Green chillies – 2 to 3
Lime juice – Of a big lemon
Mint and coriander leaves finely chopped – 1/2 bunch each.
Yogurt/Curd – 1 1/2 cup
Rub all these ingredients into the prawns with your lovely fingers. 🙂
Step 3 Cooking the rice
Basmati rice – 2 cups (Washed and soaked for 30 minutes)
water – 4 cups
Fried onions – 2 hands full
Ghee/oil – 4 tbsp. ( you can even use the oil you used for frying onions. But make sure you are not reheating the oil from normal temperature.)
Take 4 cups water in a vessel. Add 2 tbsp oil into the water . Now add, some chopped mint & coriander leaves,2cloves, 4 cardamoms, 1 cinnamaaon stick, 2star anise, 1/2 tsp shahi jeera, 1/2 tsp fennel seeds, Bay leaves – 2 and the remaining biriyani masala.Add salt to taste.When the water comes to a boil on high flame , add the soaked rice. Switch off the flame once the rice is 3/4 th cooked. now this rice should not be kept for too long . Make sure you proceed to the next step immediately.
step 4 Layering
Take a thick bottomed vessel/ Biriyani pot and add 2 tbsp of oil into it. Add the marinated prawns with all it’s juices into this oil. This will be the first layer.
Using a perforated spoon, take the 3/4 th cooked rice one spoon after the other and keep adding on top of the prawns layer.Do not drain the water completely as the rice should contain moisture. Add some mint and coriander leaves. Add fried onions on the top most layer . Add cashews if u like (optional).
Cover the lid and seal it with dough for best results.cook for 3 minutes on high flame followed by 15 minute on low flame.Open the lid and experience heaven. 🙂
1. In the step 4, if u feel that, biriyani should be a little more salty, go ahead and sprinkle some salt water. Dilute more salt in 1/2 cup water and sprinkle wisely.
2. I add lemon juice after opening the lid as it gives a tangy taste to the rice.
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