Clay pot prawn biryani recipe, Clay pot biryani

Clay pot prawn biryani/ Clay pot biryani is a delicious and aromatic one pot dish where flavorful basmati rice is cooked to perfection in masala prawn mixture in clay pot. This biryani calls for regular and simple ingredients just like any other biryani but all the difference in the flavors and taste is caused by the vessel that it is cooked in, yes the clay pot a series that I have been longing to do for years.

Many beginners are skeptical about making food in clay pot for the fear of burning or worried about its slow cooking/ not being aware of its uses, but do not worry about any of such issues as it is no rocket science and clay pots are very beginner friendly and you will know if it is suitable or no only if we use it right? Try making simples dishes like vatha kuzhambu/ fry and slowly you will be used to it.
clay pot prawn biryani recipe

For beginners only:

Firstly clay pots are very affordable.
They are easily available everywhere and there are some great shops/ companies who ship worldwide quality pots.
Clay pots cook slowly because of which they retain moisture so does not need much oil to cook and food does not get burnt easily.
Most importantly clay pots are iron rich, which is beneficial for the body and also aggravates the taste of the dish.

Usually clay pots require to be soaked in rice washed water for 3 days then used for cooking but the pot that I have used to make this recipe is from ZISHTA which is ready to use and requires none of these procedures. Below is the link:
Clay pot

https://zishta.com/en/manipur-black-pottery-kadai.html

Try making this biryani/ curries with this black pot as it acts just like non stick once you grease it with oil. Back to the recipe, to make an excellent biryani always use fresh ginger garlic paste, saute onions well, add masala/ spice powders as required only and add required amount of water as per ration and leftover gravy. Since this prawn biryani, do not cook it for long time as it will get rubbery. VERDICT: Cooking in our traditional vessel is much healthy, gives yummy food, affordable and very easy to cook, so tried impress my my readers with this delicious prawn biryani in clay pot hope guys try making it for lunch this Sunday!! Serve this biryani with TAWA CHICKEN FRY, CHICKEN 65, PICH POTTA CHICKEN AND NETHILI FISH FRY. So let’s get to the making!!

You may be interested in other prawn recipes like these:

Clay pot prawn biryani recipe, Clay pot biryani

2021-01-06 23:25:51

Serves 3

Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Ingredients

1. Basmati rice – 2 cups
2. Onion – 1(large or 2 medium)
3. Tomato - 1 (big sized)
4. Mint – ¼ cup
5. Coriander/ Cilantro – ¼ cup
6. Green chilli – 2
7. Ginger garlic paste – 1 tbsp
8. Garam masala powder – ½ tsp
9. Biryani masala powder – ½ tsp
10. Curd – 1 tbsp
11. Salt – to taste
12. Water – 4 cups
13. Oil – 2 tbsp

To marinate

1. Prawn/ Shrimp – 10 pcs
2. Ginger garlic paste – ½ tsp
3. Turmeric powder – ¼ tsp
4. Red chilli powder - 1 tsp
5. Coriander powder – ½ tsp
6. Salt – to taste

WHOLE SPICES

1. Bay leaf - 1
2. Star anise - 1
3. Clove - 3
4. Fennel seeds - ½ tsp
5. Cumin seeds - ½ tsp
6. Cinnamon stick - 1

Note

* 1 cup = 235 ml

Instructions

Wash and soak rice in water for 30 - 45. Slice onions thin, chop mint, coriander and make slit in green chilli and set aside. Soaking the rice for helps the rice cook fast and yields long rice.
Devien and deshell shrimp/prawn. Clean and wash shrimp well. To the cleaned shrimp add ginger garlic paste, salt, turmeric powder, red chili powder and coriander powder. Marinade the shrimp for 30 minutes. Keep it aside.
Heat oil in a pan add whole spices when aromatic add sliced onions and Saute well till onions turn slightly golden in color. Now add ginger garlic paste to it and saute until the raw smell goes.
When the raw smell of ginger garlic paste has gone add chopped mint and coriander to it and saute till they shrink.
Now add the chopped tomato and saute for a minute, then add marinated shrimp, curd, garam masala powder, biryani masala and salt. Mix everything well and saute the shrimp/prawn in the masala for few seconds. While sauteeing, the onions will caramelize even more adding to the flavor, color and taste of this biryani.
Now add 4 cups water, when it boils check for salt and add soaked rice. Mix well. When the mixture starts to boil cover the pot with lid and cook for 5 minutes in high flame. After 5 minutes open the lid and you should see rice half cooked with little water left. Now close the pan with lid and cook for 10 to 15 minutes in low flame. After 15 minutes of cooking put off the flame and allow the biryani to rest for 5 more minutes. After 5 minutes fluff the rice gently and serve it hot with raita!

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Clay pot prawn biryani with step by step images

Wash and soak rice in water for 30 – 45 minutes. This soaking time helps rice cook fast and long. Slice onions thin, chop mint, coriander and make slit in green chilli and set aside. Soaking the rice for helps the rice cook fast and yields long rice.
Devien and deshell shrimp/prawn. Clean and wash shrimp well. To the cleaned shrimp add ginger garlic paste, salt, turmeric powder, red chili powder and coriander powder. Marinade the shrimp for 30 minutes. Keep it aside.
Firstly grease the pot with oil using a muslin cloth/ tissue. Now heat 2 tbsp oil in a pan add whole spices when aromatic add sliced onions and Saute well till onions turn soft.
Now add ginger garlic paste to it and saute until the raw smell goes.
When the raw smell of ginger garlic paste has gone add chopped mint and coriander to it and saute till they shrink.
Now add the chopped tomato and saute for a minute.
Now add marinated shrimp, curd, garam masala powder and salt. Mix everything well and saute the shrimp/prawn in the masala for few seconds. While sauteeing, the onions will caramelize even more adding to the flavor, color and taste of this biryani.
Now add 3 1/2 to 4 cups water, when it boils check for salt.
When the mixture starts to boil cover the pot with lid and cook for 5 minutes in high flame. After 5 minutes open the lid and you should see rice half cooked with little water left. Now close the pan with lid and cook for 10 to 15 minutes in low flame. After 15 minutes of cooking put off the flame and allow the biryani to rest for 5 more minutes.
After 5 minutes fluff the rice gently from the sides and serve it hot with raita!