King Prawn Biryani Recipe

Rinse and soak rice

Rinse basmati rice under cold running water until water runs clear. Soak in cold water for 20–30 minutes, then drain thoroughly.

Boil spiced water

In a large pot, bring 3.5 cups water to a rolling boil. Add 1.5 tsp salt, cardamom pods, cloves, cinnamon stick and bay leaves. Taste the water — it should be slightly salty as rice will absorb this flavor.

Par-cook rice

Add the drained rice to boiling water and cook uncovered until grains are 70–80% done (about 6–8 minutes depending on rice). Grains should be soft on the outside but still have a slight bite. Drain rice in a colander and set aside.

Marinate prawns

Combine yogurt, ginger paste, garlic paste, red chili powder, turmeric, garam masala, lemon juice and 0.75 tsp salt in a bowl. Add prawns and toss to coat. Marinate for 15–30 minutes while you prepare other components. Do not over-marinate (yogurt can begin to 'cook' prawns if left too long).

Cook prawns

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add marinated prawns in a single layer and sear 1–2 minutes per side until just cooked through and opaque. Remove prawns to a bowl — they will finish cooking in the layered biryani. Set aside.

Caramelize onions

In a heavy-bottomed, ovenproof pot (or Dutch oven) heat 2 tbs oil + 1 tbs ghee over medium heat. Add the thinly sliced onion and a pinch of salt. Fry, stirring frequently, until deep golden brown and caramelized, about 12–15 minutes. Remove half of the caramelized onions and reserve for layering and garnish.

Build the base

To the pot with remaining onions add green chilies, julienned ginger and chopped tomatoes. Cook 4–5 minutes until tomatoes soften. Stir in coriander powder, cumin powder and biryani masala (if using) and cook 1 minute until fragrant. Add chopped cilantro and mint, stir to combine.

Add prawns to base

Return the seared prawns to the pot, gently mixing into the onion-tomato mixture. Cook together for 1–2 minutes so flavors meld. Turn off heat — this layer will be partially cooked before the final steam (dum).

Prepare saffron milk

Lightly crush saffron threads between your fingers and steep in 3 tbs warm milk for 5–10 minutes to release color and aroma.

Layer the biryani

Evenly spread half of the drained par-cooked rice over the prawn and onion base in the pot. Sprinkle half of the reserved fried onions and half of the chopped cilantro and mint. Add the remaining rice to create a second layer. Drizzle saffron milk evenly over the top layer and dot with any remaining ghee or a little extra oil (optional).

Dum (steam) cook

Seal the pot with a tight-fitting lid. For extra seal, place a damp kitchen towel over the pot rim before closing the lid. Cook on very low heat for 12–15 minutes to allow steam to finish cooking rice and gently finish the prawns. Alternatively, place the sealed pot in a preheated 350°F (175°C) oven for 12 minutes.

Rest and serve

Turn off heat and let the biryani rest, sealed, for 5–10 minutes. Gently fluff layers with a wide spatula to avoid breaking prawn. Garnish with remaining fried onions, cilantro, mint and lemon wedges. Serve hot with raita or a simple salad.