Prawn biryani is a dish originating from the Indian subcontinent. It is made by cooking rice with spices, prawns and tomatoes in a pot. It is usually served with a side of fried onions, lemon wedges and chutney.
The dish is believed to have originated in the Indian city of Hyderabad in the 17th century. The dish is not a traditional Indian dish but rather an Anglo-Indian invention that was influenced by Mughlai cuisine.
Serve this dish with onion raita.
Mitha attar (or) Meetha attar is an integral part of Mughlai cuisine and is used for flavoring agent for rice dishes.
Prawn Biryani (Jhinga Biryani) Recipe
Ingredients for Prawn Biryani (Jhinga Biryani)
- 20 Prawns
- 1 cup Basmati Rice washed, soaked in water for 30 mins and drained
- 1 1/2 cup Water
- 1 cup Onion - thinly chopped
- 3/4 cup Tomato finely chopped
- 2 inch Ginger
- 8 Garlic Cloves
- 1 Green Chilli
- 3/4 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Seeds
- 1 tsp Aniseed
- 1 Cinnamon Stick small
- 3 Cloves
- a pinch Kesari or Saffron Powder
- 1/4 cup Mint Leaves
- 1/4 cup Coriander Leaves finely chopped
- 3 tsp Oil
- 2 tsp Ghee
- 3 to 4 drops Mitha Attar
- as per taste Salt
How to make Prawn Biryani (Jhinga Biryani)
- Clean the prawns.
- Make a fine paste by grinding ginger, garilc and aniseeds.
- Heat oil in a pressure cooker and put cinnamon stick and cloves into it. Fry for a few seconds.
- Next, add ginger-garlic-aniseed paste, mint leaves, coriander leaves, onion and tomato. Fry well.
- Add the prawns to the above masalas and fry for a minute.
- Add turmeric powder, chilli powder, 1 1/2 cups of water, salt, rice and mitha attar. Stir well.
- Cover the cooker with the lid. Remove the weight. Next, turn the flame to medium high.
- Once the steam starts coming out from the nozzle, the weight should be put on the cooker. Next, turn the flame to medium low. Keep it in that position for 8 minutes.
- Remove the pressure cooker from the flame and keep it aside.
- Open the lid after 10 minutes, mix the rice well and serve with onion raita.