Photograph of the finished Prawn biryani

India · Cơm biryani tôm nấu nhanh

Prawn biryani

1 hr Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 680 g
  • Photograph of Prawns Prawns 1.5 kg
  • Photograph of Unsweetened yogurt Unsweetened yogurt 400 g
  • Photograph of Onion Onion 3.2
  • Photograph of Shredded coconut Shredded coconut 240 g
  • Photograph of Garam masala Garam masala 24 g
  • Photograph of Herbs Herbs 140 g
  • Photograph of Ghee Ghee 260 g
  • Photograph of Lime Lime 4
  • Photograph of Green finger chillies Green finger chillies 16

Method

  1. 1 Marinate the shrimp with yogurt, garam masala, and lemon juice for just 30 minutes.
  2. 2 Shrimp should only be marinated for 30 minutes, no longer; marinating for too long will cause the acid to make the shrimp meat mushy.
  3. 3 Sauté the onions until browned, then add the grated coconut and green chilies and sauté for 3 minutes.
  4. 4 Add the shrimp and marinade to the pan and stir for exactly 3 minutes, then turn off the heat.
  5. 5 Boil the soft rice for 6 minutes, then layer it with shrimp in a pot containing ghee.
  6. 6 With the lowest heat setting, the cooking time is only 12 minutes; the shrimp version has a much shorter cooking time than the meat version.

With an appliance

  • Oven 57 min

    Replace step 6: Cover the rice cooker tightly, arrange the shrimp, place it on the middle rack of the oven at 170 degrees for 9 minutes, then let it rest for 3 minutes; remove for about 3 minutes. Even heat ensures the shrimp are perfectly cooked, the rice grains are fluffy, and you don't need to constantly monitor the heat. Step 4 still only involves stirring the shrimp for 3 minutes before arranging them to prevent the meat from burning.

Start cooking