Hyderabadi Prawn Biryani

Ingredients

• 500 g Prawns (Medium to large, peeled and deveined)
• 5.5 tsp Salt (Divided use)
• 2 tsp Turmeric powder (Divided use)
• 4 large Onions (Thinly sliced)
• 8 tbsp Oil (For frying and cooking (divided use))
• 2 tbsp Ginger garlic paste (Divided use)
• 2.5 tsp Red chili powder (Divided use)
• 1 tsp Garam masala powder (Divided use)
• 750 g Basmati rice (Long grain, aged preferred)
• 6 whole Green chilies (Crushed)
• 2.5 teacups Whipped curd (yogurt) (Plain, full-fat preferred (approx. 500 ml))
• 3 handfuls Mint leaves (Divided use, chopped)
• 3 handfuls Coriander (cilantro) (Divided use, chopped)
• 1 tsp Cumin seeds
• 2 whole Cloves
• 2 whole Cardamoms (Slit)
• 3 pieces Star anise
• 2 small sticks Cinnamon sticks
• 2 whole Bay leaves
• few strands Saffron strands (Soaked in milk)
• 0.5 cup Milk (For soaking saffron)
• 1 tbsp Clarified butter (ghee)

Instructions

1. Prep the Prawns

   Slit the back of each prawn and remove the vein. Rinse well. Mix prawns with 1 tsp salt and 1 tsp turmeric powder. Set aside to marinate for 30 minutes.

   Time: PT10M

2. Fry the Onions

   Slice 4 large onions thinly. Heat oil in a large frying pan over medium-high heat. Fry onions in batches until golden brown and crisp. Remove and drain on paper towels. Set aside.

   Time: PT20M

   Temperature: 180°C

3. Wash and Second Marinate the Prawns

   After 30 minutes, wash the marinated prawns thoroughly and drain excess water. Add 1 tsp ginger garlic paste, 0.5 tsp red chili powder, and 0.5 tsp garam masala powder. Mix well and set aside for another 30 minutes.

   Time: PT10M

4. Soak the Rice

   Rinse 750g basmati rice in several changes of water until water runs clear. Soak in fresh water for 30 minutes.

   Time: PT5M

5. Cook the Prawn Gravy

   Heat 4 tbsp oil in a large saucepan over medium heat. Add 1.5 tbsp ginger garlic paste, stir for 15 seconds. Add 1 tsp turmeric powder, then add marinated prawns. Add 2 tsp salt, 2 tsp red chili powder, 0.5 tsp garam masala, and 6 crushed green chilies. Stir-fry for 5 minutes. Add 2.5 teacups whipped curd, a handful of mint, and a handful of coriander. Mix well, cover, cook on medium for 2 minutes, then simmer until prawns are tender and gravy dries up (about 8 minutes).

   Time: PT15M

   Temperature: 180°C

6. Cook the Rice

   In a large pot, add 2.5L water, 1 tsp cumin seeds, 2 cloves, 2 slit cardamoms, 3 star anise, 2 cinnamon sticks, 2 bay leaves, 3.5 tsp salt, a handful each of chopped coriander and mint. Bring to a boil. Add soaked and drained rice. Stir occasionally. Cook until rice is 70% cooked (semi-cooked, about 7 minutes). Drain immediately in a colander.

   Time: PT15M

   Temperature: 100°C

7. Layer the Biryani

   Reserve 1/4 of fried onions for garnish. In a large heavy-bottomed pan, layer half the drained rice. Spread the prawn gravy evenly. Top with remaining rice. Sprinkle a handful each of mint and coriander. Drizzle saffron-soaked milk (few strands saffron in 0.5 cup warm milk) over rice. Dot with 1 tbsp ghee. Top with reserved fried onions.

   Time: PT10M

8. Final Cooking (Dum)

   Cover the pan tightly with a lid (or seal with foil). Cook on medium flame for 2 minutes, then reduce to low and simmer for 5 minutes. Move the pan around the burner for even heat. When rice is tender and aromatic, remove from heat. Let rest 10 minutes before serving.

   Time: PT10M

   Temperature: 180°C

9. Serve

   Gently fluff the biryani with a fork. Serve hot with raita or salad.

   Time: PT5M

10. Cleanup

    Wash all used pans, utensils, cutting boards, and clean the stovetop. Soak pans with stuck rice or gravy for easier cleaning.

    Time: PT15M

Nutrition Facts

Calories

540

Protein

25g

Carbohydrates

80g

Fat

13g

Fiber

3g

Ingredient Substitutions

• Instead of Prawns: Shrimp
• Instead of Oil: Ghee
• Instead of Ginger garlic paste: Freshly minced ginger and garlic (1:1 ratio)
• Instead of Red chili powder: Cayenne pepper (less spicy)
• Instead of Garam masala powder: Mixed spice blend
• Instead of Green chilies: Jalapeño (less spicy)
• Instead of Whipped curd (yogurt): Greek yogurt (thinned with water)
• Instead of Saffron strands: Turmeric-infused milk (for color only)
• Instead of Clarified butter (ghee): Butter

Equipment Needed

• Large frying pan
• Large saucepan or stockpot
• Medium saucepan
• Slotted spoon
• Colander
• Mixing bowls
• Knife
• Cutting board
• Measuring spoons/cups

Critical Steps — Do Not Skip

• Fry onions until golden and crisp, not burnt.
• Do not overcook prawns in the gravy.
• Cook rice only until 70% done before layering.
• Layer biryani gently and use saffron milk for aroma and color.
• Seal pan well during dum to trap steam and flavor.

Chef Tips from the Video

• Use aged basmati rice for best texture and aroma.
• Fried onions add sweetness and depth—don't skip or skimp.
• Saffron milk gives authentic color and fragrance.
• Let biryani rest after dum for flavors to develop.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat gently before serving.

Freezer: Not recommended; rice and prawns may become mushy.

Room temperature: Safe for up to 2 hours; refrigerate promptly.

Make-Ahead Tips

• Fry onions and marinate prawns up to a day ahead.
• Cook rice and prawn gravy just before final layering for best texture.