Prawn Biryani (Layered Dum Style)
Authentic South Indian Food Creator · Home Chef
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Prawn Biryani is a luxurious seafood variation of the beloved biryani that combines succulent prawns with fragrant basmati rice and aromatic spices. This layered dum biryani technique ensures that every grain of rice is infused with the rich flavors of the prawn masala, creating a dish that's perfect for special occasions and weekend family gatherings.
What makes this prawn biryani truly special is the delicate balance between the sweetness of fresh prawns and the robust spice blend. Unlike heavy meat biryanis, this seafood version is lighter yet equally satisfying, making it a favorite among coastal communities in South India. The dum cooking method, where the pot is sealed and cooked on low heat, allows all the flavors to meld together beautifully.
Whether you're celebrating a festival, hosting guests, or simply craving something extraordinary, this layered prawn biryani will not disappoint. The aroma that fills your kitchen as it cooks is simply irresistible, and the final presentation with its layers of golden rice and pink prawns is a feast for the eyes as well as the palate.
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Ingredients(24 items)
Instructions
💡 Tap a step to mark it doneWash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
Clean and devein the prawns. Marinate them with 1/2 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1 tablespoon lemon juice, and salt. Set aside for 15 minutes.
Boil water in a large pot with whole spices (bay leaves, cinnamon, cloves, cardamom, star anise) and salt. Add the soaked rice and cook until 70% done. Drain the rice and set aside.
Heat oil and 2 tablespoons ghee in a heavy-bottomed pan. Add the sliced onions and fry until golden brown. Remove half for garnishing.
To the remaining onions in the pan, add ginger garlic paste and green chillies. Sauté until the raw smell disappears.
Add chopped tomatoes and cook until they turn soft and mushy.
Add red chilli powder, turmeric powder, biryani masala powder, and salt. Mix well and cook for 2 minutes.
Add the marinated prawns and cook on high heat for 3-4 minutes until they turn pink and are almost cooked.
Add whisked yogurt, half of the mint leaves, and half of the coriander leaves. Mix gently and cook for 2 minutes. Turn off the heat.
In a heavy-bottomed pot or dum vessel, spread half of the prawn masala as the first layer.
Layer half of the partially cooked rice over the prawn masala evenly.
Sprinkle remaining mint leaves, coriander leaves, fried onions, garam masala powder, and drizzle the saffron milk.
Repeat the layering with remaining prawn masala and rice. Top with fried onions, remaining ghee, and saffron milk.
Cover the pot with aluminum foil and then with a tight-fitting lid. Seal the edges with dough if needed.
Place the pot on high heat for 2 minutes, then reduce to low heat and cook for 20-25 minutes for dum. Alternatively, place a tawa/griddle under the pot to prevent burning.
Turn off the heat and let it rest for 5 minutes without opening the lid.
Open the lid carefully, fluff the biryani gently with a fork, and serve hot with raita, pickle, or gravy of your choice.
Tips and Tricks
- Don't overcook the prawns as they can become rubbery. Cook them just until they turn pink.
- Make sure to cook the rice only 70% as it will continue cooking during the dum process.
- Use good quality basmati rice for the best aroma and texture in your biryani.
- Adjust the spice levels according to your preference by increasing or decreasing the chilli powder.
- Fresh mint and coriander leaves add wonderful freshness to the biryani, so don't skip them.
- The fried onions can be prepared in advance and stored in an airtight container for convenience.
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