Prawns Biryani | Royyala Pulao | Jheenge Pulao | Shrimp Biryani

Experience the rich and aromatic flavors of Prawns Biryani, also known as Royyala Pulao or Jheenge Pulao. This delectable dish combines succulent prawns with fragrant basmati rice, infused with a blend of traditional spices to create a memorable culinary experience. Whether you're a seasoned chef or a home cook, this quick and easy dum biryani recipe is perfect for any occasion.

Prawns Biryani is a mouth-watering and delicious dish that brings together the tender flavors of prawns with the aromatic essence of basmati rice. This quick and easy dum biryani recipe requires minimal marination time, making it a convenient choice among various biryani preparations. Follow the detailed step-by-step instructions below to create this flavorful and satisfying meal.

Preparation time: 20 minutes
Cooking time: 30 minutes
Main ingredient: Prawns/Shrimp
Serves: 3-4
Course: Main
1 Bowl measurement: 250ml

 

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Preparing the Saffron Milk
• Step 2: Washing and Soaking the Rice
• Step 3: Marinating the Prawns
• Step 4: Preparing the Rice
• Step 5: Cooking the Rice
• Step 6: Frying the Onion Slices
• Step 7: Making the Tomato Onion Paste
• Step 8: Sautéing the Marinated Prawns
• Step 9: Preparing the Gravy
• Step 10: Adding Whole Spices
• Step 11: Adding Ginger Garlic Paste
• Step 12: Cooking the Gravy
• Step 13: Adding Spices
• Step 14: Seasoning the Gravy
• Step 15: Adding Curd
• Step 16: Adding Fresh Herbs
• Step 17: Cooking the Prawns in Gravy
• Step 18: Layering the Biryani
• Step 19: Adding Prawns Curry
• Step 20: Adding Semi-Cooked Rice
• Step 21: Finalizing the Layers
• Step 22: Dum Cooking
• Step 23: Finishing the Biryani

 

Ingredients

Prawns (washed and shelled): 1/2 Kg

Basmati rice: 2 Bowls or 1/2 Kg

Sliced Onions: 2

Sliced green chillies: 5

Tomatoes: 2


Onion: 1 big

Bay leaf: 2, big
Cinnamon stick: 2 (1 inch)
Star anise: 1
Cardamom: 4
Cloves: 9

Ginger garlic paste: 3 tbsp

Turmeric powder: 1/4 tbsp

Red chilly powder: 1 tbsp


Garam masala: 1 tbsp

Curd: 1 bowl

Coriander leaves: Few

Mint leaves: Few

Pepper powder: 1/2 tbsp

Coriander powder: 1 tbsp

Saffron: Few strands

Milk: 50 ml

Oil: 3 tbsp

Clarified butter (ghee): 1 tbsp

Procedure

Step 1: Preparing the Saffron Milk

Soak a few strands of saffron in 50 ml of milk to infuse the vibrant color and rich flavor into the dish.

Step 2: Washing and Soaking the Rice

Clean and wash the basmati rice thoroughly, then let it soak in water for 30 minutes to ensure it cooks evenly and remains fluffy.

Step 3: Marinating the Prawns

Add and mix 1 tbsp red chilly powder, 1 tbsp ginger garlic paste, 1/4 tbsp salt, 1/2 tbsp turmeric powder, and 1 tbsp coriander powder to the prawns. Let them marinate for at least 15 minutes to absorb the flavors.

Step 4: Preparing the Rice

Add 2 bay leaves, 5 cloves, cinnamon sticks, and 2 cardamoms to water for cooking the rice.


When the water boils for 10 minutes, strain the water and add the soaked rice.

Step 5: Cooking the Rice

Let the rice cook up to 75% and then strain the water. Keep the semi-cooked rice aside for layering later.

Step 6: Frying the Onion Slices

Add a little salt to the onion slices and deep fry them in oil until golden brown and crispy.

Step 7: Making the Tomato Onion Paste

Blend two tomatoes and one onion into a smooth paste to form the base of the gravy.

Step 8: Sautéing the Marinated Prawns

Heat 3-4 tbsp oil in a pan or kadai and semi-fry the marinated prawns for 3-4 minutes on medium flame.

Remove the prawns with a slotted spoon and keep them aside.

Step 9: Preparing the Gravy

In the remaining oil, add 2 tbsp ghee and keep it on low flame.

Step 10: Adding Whole Spices

In the hot oil, add and sauté 2 cardamoms, 5 cloves, and cinnamon sticks for 30 seconds to release their flavors.

Step 11: Adding Ginger Garlic Paste

Add and sauté 2 tbsp ginger garlic paste for a minute until the raw smell disappears.

Step 12: Cooking the Gravy

Add and sauté the tomato onion gravy for 2 minutes to thicken the mixture.

Step 13: Adding Spices

Add 1 tbsp coriander powder and 1 tbsp garam masala. Let it cook for a minute to blend the flavors.

Add green chilly slices and let it cook for 2-3 minutes.

Step 14: Seasoning the Gravy

Add and mix salt to taste.

Step 15: Adding Curd

Add curd to the gravy and let it cook for a minute to add creaminess.

Step 16: Adding Fresh Herbs

Add coriander leaves and mint leaves to enhance the freshness of the dish.

Step 17: Cooking the Prawns in Gravy

Add and cook the semi-fried prawns in the gravy for 5-6 minutes to absorb the flavors.

Step 18: Layering the Biryani

In a flat wide deep pan, layer a little rice and fried onion slices.

Step 19: Adding Prawns Curry

Spread half of the prawns curry over the rice layer.

Step 20: Adding Semi-Cooked Rice

Spread half of the semi-cooked rice as a layer.

Step 21: Finalizing the Layers

Add the remaining curry, coriander leaves, and fried onions. Spread all over evenly.

Step 22: Dum Cooking

Close the lid tightly by putting weight on it or sealing with dough around the lid. Let it cook on high flame for 5 minutes to allow the flavors to meld together.

Step 23: Finishing the Biryani

Pre-heat a tava and place the biryani pan on it for 5-7 minutes on medium flame to ensure even cooking.

Turn off the flame and wait for 2-3 minutes.

Open the lid and gently mix the biryani from one side to combine the layers.

Hot and tasty Prawns Pulao is ready to serve!

Serves well with onion raitha, prawns curry, or prawns fry.

Enjoy this delightful Prawns Biryani with your family and friends, and savor the exquisite blend of spices and flavors that make this dish truly special.

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