Prawn Dum Biryani is a delightful fusion of flavors that brings together the succulence of prawns and the unique taste of cauliflower. This hearty and aromatic dish is perfect for those who love experimenting with traditional recipes to create something new and exciting. Whether you’re hosting a dinner party or simply want to treat yourself to a luxurious meal, this biryani is sure to impress.
Why This is a Must-Try Prawn Dum Biryani
Unlike traditional prawn biryani, this Prawn Dum Biryani stands out by incorporating fried, marinated prawns and cauliflower that infuse the dish with a rich texture and tantalising flavour. The visual appeal of the golden-brown fried prawns and cauliflower adds an inviting touch, making this dish not only a treat for the taste buds but also a feast for the eyes. Each bite delivers a satisfying crunch complemented by the tender, aromatic rice, ensuring that it’s a dish you won’t want to miss.
Pressure Cooker Method
For those looking to simplify the cooking process, a pressure cooker can be an excellent option for making Prawn Dum Biryani. Use a water ratio of 3 cups for every 2 cups of basmati rice. Follow the exact steps of cooking the base and rice. Keep the pressure cooker on a low to medium flame.
Once you cover the pressure cooker, wait for steam to build up. Once you see the steam, add the weight and cook until you hear one whistle. After the whistle settles, allow the cooker to sit for an additional 10 minutes before opening it. Once you do, gently fold in the fried prawns and cauliflower, then cover and let the rice undergo a ‘dum’ cooking process for another 10 minutes to allow the flavors to meld and your prawn dum biryani will be ready. Alternatively, cooking in a pot like I did, can be a more straightforward method if you prefer a less complex cooking experience.
Serving Suggestions for Prawn Dum Biryani
Pair this delicious prawn dum biryani with a fresh salad and some refreshing raita for a hearty, wholesome meal. Want to take it up a notch? Try our Butter Prawn fritters as a starter or side! You could also go for prawn masala fry, masala fried fish, or vanjaram fish fry to make it extra special.
This Prawn Dum Biryani is a labor of love, but trust me—it’s so worth it! Give it a try and enjoy the perfect mix of spices, juicy prawns, and aromatic rice. You’re going to love every bite!
Variations and Tips for Prawn Dum Biryani
- If you prefer, you can omit the cauliflower and use 1 kg of deshelled prawns instead.
- Not a fan of cauliflower? Swap it out for large cubed potatoes (fried for 3-4 minutes) or baby potatoes (fried for 5-6 minutes). Baby corn is another great alternative and follow the same steps for marination for cauliflower.
- For prawn marination, you can use either white pepper powder or black pepper powder—both work well.
Enjoy your Prawn Dum Biryani, and don’t forget to share your experience in the comments below!
Prawn Dum Biryani
Description
This dish is a delightful combination of fragrant basmati rice, marinated prawns, and crispy fried cauliflower, infused with a medley of spices and fresh herbs. The rich aroma of sautéed onions and aromatic spices mingles beautifully with the tender rice, creating a vibrant and flavorful meal. Perfect for special occasions or as a comforting family dinner, this recipe is sure to please seafood lovers and anyone looking for a hearty plate filled with deliciousness. Enjoy it with a side of raita or a fresh salad for a complete dining experience.
Ingredients for Prawn Dum Biryani
For the Cauliflower Marination:
For the Prawn Marination:
Other Ingredients:
Instructions on how to make the Prawn Dum Biryani
Instructions on how to make the Prawn Dum Biryani
Instructions on how to make the Prawn Cauliflower Biryani with step-by-step photos
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Prepare the Cauliflower
Cut the cauliflower into medium florets.
Add a tsp of salt and hot water to the cauliflower and blanch for 3 minutes. Drain off the water.
In a bowl, mix the cauliflower florets with salt, turmeric powder, chili powder, and corn flour. Set aside.
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Marinate the Prawns
In another bowl, mix the deshelled prawns with salt, turmeric powder, chili powder, white pepper powder, and corn flour. Marinate for 20 minutes.
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Fry the Cauliflower
In a kadai, add oil for deep frying and heat it.
Fry the marinated cauliflower in batches over medium flame for 3-4 minutes or until golden brown. Set aside.
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Fry the Prawns
Using the same oil, fry the marinated prawns in batches over medium flame for 3 minutes or until golden brown. Set aside.
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Cook the Base
In a pot, add 4 tbsp of the oil used for frying and 1 tbsp ghee. Heat.
Add the cinnamon, cloves, and cardamom. Cook until aromatic
Add the sliced onions and sauté over medium flame until golden brown.
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Add the ginger garlic paste and cook on low flame for 5 minutes.
Add the green chilies and tomatoes. Sauté over medium flame until the tomatoes turn soft and mushy.
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Add the chili powder, turmeric powder, and garam masala. Sauté on low flame for 5-6 minutes until the raw smell fades.
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Add 2 tsp salt and mix well. Add the chopped mint leaves and coriander leaves. Sauté for a few seconds.
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Cook the Rice
Add the soaked basmati rice and mix gently.
Pour in 3 cups of water. Mix and check the seasoning; add more salt if needed.
Add the juice of 1 lemon and mix again.
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Cover the pot with aluminum foil followed by the lid. Cook on low flame for 20 minutes.
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Once cooked, open the cover and add the fried cauliflower and prawns. Gently fluff up the rice.
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Add chopped coriander leaves for garnish. Cover the lid again and cook for another 10 minutes on low flame.
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Rest for 15 minutes before serving. Add 1/2 tbsp of ghee and give a light mix before serving.
