If you ask me out of all biriyani's which one i like the most it has to be prawns biriyani. It has been my favorite from child hood not just biriyani i like any thing which is made with prawns . This recipe was there in my drafts for a long time.. i think for about two years.. I am highly allergic to prawns now and cant even come close to it.. i know its sad not able to eat one of your favorite food. but better safe than sorry rite :)
I am not happy with how the picture came out does not do justice to how good it tastes. i took it with digital camera that too at night in my kitchen. Anyways try and enjoy this wonderful dish.

Recipe adapted from: Vanitha Magazine


For Rice:

Biriyani rice/Basmati rice - 3 cups
Ghee - 2 tablespoons
Cinnamon stick - 1" piece
clove - 5
cardamom - 4
Bay leaf - 1
Salt - to taste
Hot water - 6 cups

For Masala:

Oil - 1/4 cup
Onion - 3 large chopped
Tomato - 2 chopped
green chilli - 4 to 5 sliced
Garlic - 6 - 7 cloves chopped
salt - to taste
Chilli powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Garam masala - 1/2 teaspoon
Coriander leaves chopped - 1 cup loosely packed
Yogurt - 1/4 cup
Shrimp/Prawns - 1/2 kilograms cleaned

For Garnishing:

Cashewnut - 2 tablespoons
Raisin  - 1 table spoon
Onion - 1 thinly sliced
Ghee - 1 table spoon


Preparing the rice:
Soak rice in water for half an hour drain and keep aside .Heat ghee in a pan,fry cinnamon, cloves, cardamon and bay leaf. Add drained rice and fry for 5 minutes. Add salt and hot water to this cover and cook in low flame till the rice is done.

For masala:
Heat oil in a pan Add chopped garlic cloves, green chilli, onion and salt. Fry until onion turns golden brown. Add chopped tomato, chilli powder, garam masala and turmeric powder. Fry till oil starts to separate. Add prawns to this masala mix well. Add yogurt and chopped coriander leaves cook till prawns are cooked properly and all water content evaporates to get a thick masala.

For garnishing:

Heat 1 tablespoon ghee in a pan , first fry onion till its crisp and golden brown keep aside. Fry cashew nut and raisin separately in the left over ghee in low flame until it is roasted.. Be careful not to burn them .

For Layering:

Preheat the oven to 300 degrees. Take a baking dish brush it with some oil, put a layer of masala in the bottom and spread rice on to p of this. In the same way layer rice and masala until it is finished. Top most layer should be of rice. Cover the baking dish with silver foil and bake in the oven for 15 to 20 minutes.

After 20 minutes take out the biriyani dish and garnish it with fried onion, cashews and raisins. Serve hot with raita.