Prawn Biryani جھینگا بریانی recipe by morEwish

Shrimp/Prawn Biryani is spicy, hearty, wholesome meal, made with rice and shrimp. The warm flavors of cooked curried shrimps cooked in authentic pakistani spices, layered with fragrant rice make this an ultimate dish! 

Biryani – my non desi readers if you dont know what biryani is, essentially, it’s your favourite curry made with protein of your choice, buried under a mound of delicately spiced fluffy rice, all made in one pot. The rice is steamed over a low heat so it absorbs the flavours of the curry bubbling away underneath. The heady aromas, the vibrant colours, the fluffy rice and those addictive curry flavours, I am literally drooling right now and getting hangry for Biryani! 

This time for a change I decided to add shrimps in my biryani, same flavorful and aromatic spicy rice with seafood curry was best to enjoy in this season. You just have to be little careful while cooking. Shrimp cook really quickly. For the best result, add shrimp in the end when curry is completely done and cook on high heat. It gives them the best texture, juicy and tender, without any stringy chewiness. At the same time I prefer to buy prawns already deveined, shelled and cleaned, and you have yourself such an easy and quick recipe.

Video in Urdu:

Video in English:

Ingredients:

1 lb small shrimps

2 1/2 - 3 cups basmati rice
1 cup onion, chopped

2 tomatoes, chopped

1 tablesppon ginger

1 tablespoon garlic 
1 teaspoon cumin seeds

1-2 ani star seeds (badyan ka phool)

1 1/2 - 2 teaspoon red chili powder
3 teaspoon salt or to taste, divided

1 bouillon cude (optional)

1 teaspoon coriander powder
1/2 tsp turmeric powder

1 teaspoon garam masala powder

1/2 cup yogurt

1 tsp kewra essence

a pinch saffron threads
1/2 cup cilantro, chopped

12 - 15 mint leaves, chopped
6 - 7  green chilies
1/4 - 1/2 teaspoon orange/biryani food color

1/2 cup oil