PRAWNS / CHEMMEEN DUM BIRIYANI

Here’s a detailed recipe for Prawns Dum Biryani that serves 4 people. I’ve made it flavorful yet authentic, combining the richness of prawns with aromatic rice and spices.

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Ingredients

For the Prawns Marinade:

• 500 g prawns, cleaned and deveined

• 1/2 cup yogurt

• 1 tbsp ginger-garlic paste

• 1 tsp red chili powder

• 1/2 tsp turmeric powder

• 1 tsp garam masala powder

• Salt to taste

• 1 tbsp lemon juice

For Rice:

• 2 cups basmati rice

• 4 cups water

• 2-3 green cardamoms

• 3 cloves

• 1 bay leaf

• 1 small cinnamon stick

• Salt to taste

For Biryani:

• 2 medium onions, thinly sliced

• 2 tomatoes, chopped

• 2 green chilies, slit

• 1/2 cup chopped coriander leaves

• 1/4 cup chopped mint leaves

• 1/4 cup ghee or oil

• 1 tsp cumin seeds

• 1 tsp biryani masala (optional, store-bought or homemade)

• A pinch of saffron soaked in 2 tbsp warm milk

• 1/2 cup fried onions for garnish (optional)

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Instructions

1. Marinate Prawns:

1. Mix yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, and lemon juice.

2. Add prawns, coat them well, and let it marinate for 30–60 minutes.

2. Prepare Rice:

1. Wash basmati rice and soak for 30 minutes.

2. Boil water with cardamoms, cloves, cinnamon, bay leaf, and salt.

3. Add rice and cook until 70% done (rice should still have a bite).

4. Drain and set aside.

3. Cook Prawns Masala:

1. Heat ghee or oil in a pan. Add cumin seeds.

2. Sauté sliced onions until golden brown.

3. Add tomatoes and green chilies. Cook until tomatoes soften.

4. Add marinated prawns. Cook for 5–7 minutes until prawns are almost done.

5. Stir in half of the coriander and mint leaves.

4. Layer Biryani for Dum:

1. Take a heavy-bottomed pan or Dutch oven. Grease lightly with ghee.

2. Spread half of the partially cooked rice.

3. Add all the prawn masala on top.

4. Cover with the remaining rice.

5. Drizzle saffron milk over the rice.

6. Sprinkle remaining coriander and mint leaves.

7. Seal the pan with dough or lid to trap steam.

5. Dum Cooking:

1. Cook on very low flame for 20–25 minutes (you can also place the pan on a tawa for even heat).

2. Let it rest for 5–10 minutes after turning off the flame.

6. Serve:

• Gently fluff the rice.

• Garnish with fried onions.

• Serve hot with raita, pickle, or salad.

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💡 Tips:

• Do not overcook prawns; they become rubbery.

• Basmati rice is preferred for aroma and long grains.

• You can lightly fry the rice with ghee before layering for extra flavor.