Prawns/Jhinga Dum Biryani Recipe

Prawns/Jhinga Dum Biryani Recipe

Not many people consume prawns, and seafood overall for that matter. But why? It could be because people do not fully appreciate the health benefits they may get from regular consumption of these foods, or just because they don’t know where to get them.

Because of their nutritional benefits, prawns are considered by a variety of health experts to be among the healthiest foods in the world. Prawns are a great source of high quality protein, and provide some of the most important vitamins and minerals that make up a healthy diet. They are low in calories and are made up of extremely healthy cholesterol. There are many ways in which prawns are cherished and enjoyed today I am sharing a recipe of prawn biryani.

Source- Sea Farms

Prep time
15 mins

Cook time 

40 mins

Total time

55 mins

Author: Neha Sharma

Ingredients-

• Prawns/Jhinga- 500 grams
• Basmati rice- 500 grams
• Onions- 4 (Cut in thin long slices, deep fried until golden brown)
• Turmeric powder- 1/2 tbsp
• Red chili powder- 2 tbsp
• Lemon juice- 1 lemon
• Ginger garlic paste- 6 tbsp
• Green chilli paste- 3 tbsp
• Mint leaves- 1/2 cup
• Curd- 375 grams
• Ghee- 2 tbsp
• Jeera/Cumin- 2 1/2 tbsp
• Fennel seeds/saunf- 1 tbsp
• Star anise- 1
• Cloves - 8
• Cinnamon stick - 6 pieces (1 inch each)
• Cardamom, Black & Green - 4 each
• Bay leaf - 3
• Oil- 6 tbsp
• Salt- as required
• Orange food colour- 1/4 tbsp

Method-

1. Remove outer shells, clean & rinse prawns thoroughly and keep aside.
2. Wash and soak rice in warm water for 20 minutes, 
3. In a pot of boiling water (3-4 litres of water) add salt, 1 tbsp cumin, 4 clove, 3 bay leaves, 5 tbsp of Ginger Garlic Paste, 2 tbsp of green chilli paste, 4 cinnamon sticks, 1 tbsp ghee, 2 green and 2 black Cardamoms. Allow the water to boil for 3 minutes.
4. Add soaked rice to the boiling water. Let it cook on a high flame for 12 minutes or until rice is 90% cooked.
5. Once done drain the water using strainer and let the rice cool down.
6. Dry roast 1 1/2 tbsp cumin seeds, 1 tbsp of fennel seeds, 4 Cardamom, 2 cinnamon sticks, 4 cloves, 1 star anise in a pan for 3 minutes.
7. Once done, grind it into a fine powder. 
8. Heat oil for deep frying in a pan or pot, cut 4 onions into thin long slices and add them to the oil.
9. Fry until they turn into golden brown color, strain out excess oil with a tissue paper to make them crispy.
10. In a bowl, add salt, turmeric powder, red chili powder, 2 tbsp biryani masala (which we created in step 5 & 6) and mix well.
11. Add 5 tbsp of oil, 2 fried onions (reserve half for later use), remaining ginger garlic paste, remaining green chilli paste, lemon juice, yogurt and add it to the mixture, mix everything really well.
12. Add prawns and mix gently. Let it rest for 30 minutes.
13. To cook and layer the Biryani grease a pot with oil (do not use pressure cooker).
14. Layer bottom of the pan with marinated prawns and top it up with cooked rice (don't press the rice).
15. Drizzle 2 tbsp of ghee, fried onions, mint leaves, coriander leaves, and food colour (dissolved in 1 tbsp water). 
16. Cover the pot with aluminium foil and close with lid.
17. Keep a thick pan/tawa on the flame and place the cooking pot over it.
18. Cook on high heat for first 15 minutes then turn the heat to low and cook for another 10 minutes.
19. Transfer the biryani into serving bowl turning the pot upside down.

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