A plateful of biryani is one that most of us simply can’t resist. It's an evergreen classic that really needs no introduction. The aromatic and heavenly dish of rice, meat or veggies, spices, and herbs is one of the most loved delicacies not just in India but across the globe too. It is believed that the Mughals were the first to introduce biryani in North India, while in South India, it was the brilliance of Arabs that brought biryani to the region. This is why the style of cooking biryani in North India differs from that in the southern states.
Because North India is predominantly populated by vegetarian communities such as Brahmins and Marwaris, the region's biryani was influenced by this and successfully experimented with it to produce vegetarian versions. "Tehri" is a vegetarian version of biryani, which is a classic Sunday meal in many North Indian homes.
The southern part of the country, on the other hand, has a wider variety of Biryanis than the rest of the country. Hyderabad itself is said to cook up to 40 distinct versions, and the fiery Chettinad cuisine of Tamil Nadu has some of the most magnificent Biryanis. Shrimp biryanis, from the classic Hyderabadi biryani to the coastal special Mangalorean fish biryani, are a southern favorite.
Imagine a bowlful of aromatic basmati rice dum cooked with prawns, spices, and herbs. Doesn’t that make you slurp? If prawn biryani is your pick for a feast too, then we’ve got some amazing tips to cook it at home right here.
Tips To Follow For Making Prawn Biryani
- Whenever you are making a biryani, always choose long-grain basmati rice, which is fluffy (every grain is separate) and not mushy when cooked.
- A 30-minute soak of the rice is required for the perfect biryani recipe. It helps in getting rid of the starch and keeping the grains non-sticky.
- The marinating of prawns allows the flavour to penetrate very deeply, which further gives you the tastiest biryani ever.
- Make sure to not overcook the prawns, as this can lead to hard and rubbery prawns. Just cook it until they curl up into a C shape.
- To avoid overcooking, do not layer the prawns at the bottom of the pot, or they will continue to cook.
- For the best prawn texture, layer the prawn masala over the rice.
- To make this biryani, use a heavy-bottomed pot with a tight-fitting lid.
Now that you are armed with all the tips and tricks for making prawn biryani, click here for the easiest prawn biryani to try at home.