Hyderabadi Prawn Biryani | How to Make Restaurant Style Prawn Biryani at Home | Cookd

Hyderabadi Prawn Biryani is a delight for all the #seafoodlovers in the house 😍 This is so simple that you'll end up making it again and again 😉 Make this #HyderabadiPrawnBiryani and serve it with raita. Try it out and share your feedback with us!

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Hyderabadi Prawn Biryani Recipe:

For the Marination:

Prawn (big) - 750g
Ghee - 2 tbsp
Cinnamon - 2 sticks
Cardamom - 3 nos
Cloves - 3 nos
Coriander Leaves (roughly chopped) - ¼ cup
Mint Leaves - ¼ cup
Fried onion - 1 cup
Green Chilli (slit) - 1 no
Ginger Garlic Paste - 1 tbsp
Curd - ¾ cup
Kashmiri Chilli Powder - 1 tbsp
Cumin Powder - 1 tsp
Coriander Powder - ½ tbsp
Garam Masala - 2 tsp
Shahi Jeera - 1 tsp
Salt - ¾ tbsp

For Boiling Rice:

Basmati rice (soaked) - 500g
Water - As required
Cinnamon - 2 sticks
Cardamom - 2 nos
Cloves - 3 nos
Bay Leaf - 1 no
Mace - 1 no
Ghee - 2 tbsp
Salt - 1 tbsp

For Layering:

Fried Onion - 1 cup
Coriander leaves (roughly chopped) - ½ cup
Mint Leaves - ¼ cup
Ghee - 2 tbsp
Saffron Milk - ¼ Cup
Cashew Nut (deep fried) - 3 tbsp
Kewra water - 1 tsp

Cooking Instructions:

1. In a deep pot, add the prawns and the rest of the ingredients required for the marination.
2. Mix it all together till they combine evenly and let it marinate for 30 minutes in the same pot.
3. Keep the pot with the marinated prawns on the stove and cook for 10 minutes till it lets out water and comes to a boil.
4. In another pan, bring water to boil.
5. Add the whole spices, ghee, salt and bring it to a boil.
6. Add the basmati rice to the boiling water and let it cook for 3 minutes.
7. Strain the rice immediately and reserve some of the water for later use.
8. Place the prawn pot on a preheated tawa. Layer it with half of the rice, sprinkle coriander, mint, brown onion on top and add a tablespoon of ghee.
9. Add the second layer of rice, repeat the same process.
10. Add saffron milk and ¼ cup of the reserved rice water and kewra water.
11. Cover the pot with silver foil and seal the edges.
12. Place a fitting lid on top and let it cook on a dum for the first five minutes on a high flame and then for 20 minutes on a low flame.
13. Serve it hot, with raita.

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