Prawn Biryani-Matka style
Prawn Biryani-Matka style
Prawn Biryani is one of the most flavourful and popular Biryanis especially for Sea food lover. I love to prepare the Prawn Biryani in a Matka/Handi so that the earthy flavour of the Matka infuses in the Biryani.You may use any other pot for preparing this Biryani. The preparation time for this Biryani is quite short since the prawns cook quite quickly. Please follow the timings mentioned in the recipe for cooking this Biryani so that your Prawns are not over cooked. There is no need to marinate the Prawns prior so as to restore the fresh flavours of the Prawns.The layering step of the Prawn Biryani is the most important part so make sure that it is followed to the core to get best results. The flavours of this Biryani is very close to the flavour of the Prawn Biryani from the famous Sea Food joint in Karachi Biryani of the Seas. You may use this same recipe to prepare Fish Biryani too.Hope you enjoy cooking this beautiful and flavourful Biryani 🙂
Equipment
- Matka (Optional)
Ingredients
- 1 kg Prawns If you are a Prawn lover use 200-300 gms more prawns over the 1kg Prawns
- 1 kg Rice
- 5 Potatoes Cut in Halves and partially boiled
- 1/2 cup Oil
- 1.5 tbsp Ginger and Garlic Paste
- 1 tbsp Green Chillies Finely Chopped
- 3 Onions Finely Sliced
- 3 Tomatoes Chopped
- 5-6 Green Chillies
- 1/2 cup Yogurt Well beaten
Whole Spices
- 2-3 Bay Leaves
- 2 Star Anise
- 3 Black Cardamom
- 1 tbsp Cumin Seeds
- 5-6 Green Cardamom
- 2-3 Cinnamon Sticks 1 inch long
- 1 tsp Black peppercorns
- 1/2 tsp Cloves
Spice Mix for Biryani Quorma
- 1.5 tbsp Red Chilli Powder
- 1 tbsp Garam Masala Powder
- 1.5 tbsp Coriander Powder
- 1 tbsp Cumin Powder
- 1/2 tsp Turmeric Powder
- Salt According to taste
Ingredients for Biryani Layering
- 1/2 bunch Coriander Leaves Chopped
- 1/2 bunch Mint Leaves Chopped
- 1/2 cup Fried Brown Onions
- 1 tsp Zarda Food Colour/Orange Food Colour Mix with 1/4 cup of water
Instructions
Instructions for the Biryani Quorma
- Pour Oil in a Matka/deep dish and add the sliced Onions, fry until Golden brown
- Now add the whole Spices and fry until fragrant
- Add the Ginger & Garlic Paste and the chopped Green Chilies and fry for a minute
- Now add the Tomatoes and stir until the tomatoes are soft and blended
- Add the Spice Mix for the Biryani Quorma including the salt to the curry and stir well, can add 1/2 cup of water if it gets too dry
- When the Oil separates add the Yogurt and the Green chillies and mix well
- Add the Prawns and the partially boiled Potatoes to the curry. Now cover your dish and let the curry cook on medium flame for 3-4 minutes only.
Important note: Immediately after this step the layering should start. Boil the rice and immediately after you strain the rice the layering step should begin
Instructions for Biryani Rice (Should begin this step just before adding the Prawns to the Biryani Quorma)
- Wash and soak the Rice for about an hour
- Boil the Rice in Water (Add salt according to you taste when boiling). The Rice should be 80% cooked as the steaming time (Dum) for the Biryani is quite short
- Strain the rice and keep aside and immediately begin layering
Layering of the Biryani
- Add the chopped coriander and mint leaves on top of the Biryani Quorma
- Layer the rice on top of it
- Drizzle some Zarda/Orange Colour on top of the Rice
- Lastly add the fried onions, you may also add chopped Coriander and Mint leaves
- Now cover the dish and let the Biryani steam on low flame for about 7-8 minutes
- The Biryani is ready and can be served with some fresh Raita (spiced yogurt) and Salad
Video
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