Cuisine: South Indian
Category: Dinner
Prep: 30 min
Cook: 40 min
Serves: 4
Difficulty: Hard
🍗 Non-Vegetarian
Fragrant coastal biryani with juicy marinated prawns — a Malabar and Hyderabadi favourite.
Ingredients
- 600g large prawns
- 2.5 cups basmati rice
- For marinade: yogurt, ginger-garlic, biryani masala, mint, lemon
- 2 onions fried crispy
- Saffron milk
- 3 tbsp ghee
Method
- Marinate prawns for 30 minutes.
- Par-boil rice to 70%.
- Sauté marinated prawns with onion masala for only 5 minutes — do not overcook.
- Layer rice over prawns in pot.
- Add saffron milk, ghee and fried onions.
- Seal and cook on dum 20 minutes.
- Prawns cook in the dum. Serve with raita and pickle.