Biryani is one dish that my son is crazy for and can have it almost every day! He requests me to make biryani at-least once every week. Sometimes when am too lazy to cook, I just dump everything in a pot and simmer it making it as a one pot meal or quick biryani to satisfy his cravings. Of-course, this doesn’t work every time, one day finally he asks me saying “mamma, please make Dum biryani”. Most of the time chicken is in the hit list for biryanis , but this time I wanted to make dum biryani with prawns as they are my husband’s favorite, and it has been long since I made any prawns for him.
Prawns Dum biryani, as the name says and seeing the ingredients might make you feel it as very complicated and tough. No, not at all! If all the ingredients are in your pantry, then yes, it is one of the easiest biryani to make. You might be wondering, cutting, slicing and the frying onions are a tedious task, but this has a solution too. I always bulk store the fried onions in my freezer, this makes my work easiest and Biryanis are not at all an arduous task. Find the link here to make perfect birista with tips and tricks on how to store it.
Now, let’s come to biryani. If you are an ardent seafood lover then, this prawns dum biryani is a must make recipe and am so sure that you all will definitely love it to the core. I am sharing with you the finest prawns dum biryani that will earn you palms and it will be the best you have ever made. Just follow the method to the ‘T’ and bang on! There you are! Let’s see, h0w to make best prawns dum biryani at home
1 kg, prawns (I used medium size), cleaned and de-veined
500 gms, thick yoghurt, whisked well
2 tablespoons, Kashmiri red chili powder
1½ teaspoon, turmeric powder
8 to 10 nos, green chilies, slit
1 cup, brown fried onions(Birista)
1½ tablespoon, garam masala powder (I have used my home made one)
2 tablespoons, garlic paste
1½ tablespoon, ginger paste
3 tablespoons, mint leaves, roughly torn
2 teaspoons, coriander powder
2 inches, stick of cinnamon
6 to 8 nos, cardamom
6 to 8 nos, cloves
8 to 10 nos, black pepper corns
¾ teaspoon, mace powder
½ teaspoon, nutmeg powder
100 ml, oil
juice of 2 lemons
Salt to taste
1 kg, long grain basmati rice, soaked for at-least 45 mins.
2 tablespoons, mint leaves
2 to 3 nos, bay leaves
juice of 1 lemon
1½ teaspoon, shazeera
2 inches, stick of cinnamon
1 tablespoon, ghee
Water as required
½ cup, coriander leaves, chopped
½ cup, mint leaves
¾ cup, brown fried onions(Birista)
generous pinch of saffron, soaked in ¼ cup of water
5 tablespoons, melted ghee
Kneaded dough to seal the pot.
In a large bowl, combine all the ingredients well. Add prawns, mix. Cover and allow it to marinade for 45 mins.
In heavy bottom deep pan or handi, spread marinated prawns evenly as a bottom layer. Keep it aside.
In a large pot, add enough water. Add mint, bay leaves, lemon juice, shazeera and salt. Bring it to a boil.
Add rice and cook until the rice is 70% done.
Take ¼ cup of hot water from the pot into a bowl and add 5 tablespoon of ghee until melted and mixed. Keep it aside
On the marinated prawns layer, sprinkle coriander leaves, mint leaves, brown fried onions and 1 tablespoon saffron water.
When the rice is 70% done, using a large colander or slotted spoon take out the rice and layer it evenly over the prawns layer.
Sprinkle the melted ghee water mixture over the rice layer.
Sprinkle the remaining saffron water.
Cover the pot with the lid and seal it with the kneaded dough.
Place the handi/pot over a high flame and cook for 12 to 15 minutes. At this stage, you will notice steam coming out either from vent of the lid or from the side of the dough. This is the point when biryani is ready to be kept on dum.
Place hot tava/griddle below the handi and keep it for “Dum’(simmer) exactly for another 15 minutes.
After 15 minutes, switch off the heat and leave as it is for 10 minutes.
After 10 minutes, open the lid, dish out yummy hot biryani and serve with raita of your choice.