Goan Prawn Biryani is a delightful variation of the traditional biryani, combining the aromatic, rich flavors of Goa with the classic Indian dish. The use of fresh prawns, coconut, and a blend of unique Goan spices elevates this dish to new heights. If you’re looking to add a little spice and coastal flair to your meals, this recipe is a must-try!
Ingredients
- For the Prawns Marinade:
- 500g prawns, cleaned and deveined
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 1 tablespoon lime juice
- For the Rice:
- 2 cups basmati rice
- 4 cups water
- 1 bay leaf
- 4-5 cloves
- 1 cinnamon stick
- 2-3 cardamom pods
- Salt to taste
- For the Biryani:
- 2 tablespoons oil or ghee
- 1 large onion, thinly sliced
- 1 large tomato, chopped
- 1/2 cup fresh coconut, grated
- 1 tablespoon Goan biryani masala (or a mix of garam masala and Kashmiri chili powder)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon fennel seeds
- 1/4 cup chopped cilantro (coriander leaves)
- 1/4 cup mint leaves
- 1/2 cup yogurt
- 2 tablespoons lemon juice
- 1/2 cup fried onions (optional)
- 1/4 cup cashews (optional)
- 1/4 cup raisins (optional)
Instructions
1. Marinate the Prawns
Begin by marinating the prawns in a bowl. Combine the prawns with ginger-garlic paste, turmeric powder, red chili powder, salt, and lime juice. Allow it to sit for about 30 minutes, letting the flavors infuse into the prawns.
2. Prepare the Rice
In a large pot, add water, bay leaf, cloves, cinnamon stick, cardamom pods, and salt. Bring the water to a boil, then add the basmati rice. Cook the rice until it’s 70% done (still slightly firm). Drain the rice and set it aside.
3. Cook the Prawns
Heat oil or ghee in a pan. Add the marinated prawns and sauté for about 2-3 minutes, or until they’re half-cooked. Remove the prawns from the pan and set them aside.
4. Prepare the Biryani Base
In the same pan, add a little more oil or ghee. Fry the sliced onions until golden brown. Remove half of the fried onions and set them aside for garnishing. To the remaining onions, add chopped tomatoes, grated coconut, Goan biryani masala, cumin powder, coriander powder, and fennel seeds. Cook this mixture until the tomatoes soften and the oil starts to separate from the masala.
5. Layering the Biryani
Reduce the heat and add the cooked prawns to the masala. Stir well to combine, and let it cook for another 2 minutes. Now, layer the half-cooked rice on top of the prawn mixture. Sprinkle the fried onions, chopped mint leaves, cilantro, and cashews over the rice. Add a few raisins if desired. Pour yogurt and lemon juice over the rice for extra flavor and tendernes
6. Final Steaming
Cover the pan tightly with a lid. Cook on low heat for about 10-15 minutes, allowing the biryani to steam. This step is crucial for letting all the flavors meld together.
7. Serve and Enjoy
Once done, fluff the rice gently with a fork, mixing the prawn and rice layers. Serve your delicious Goan Prawn Biryani hot with raita or a side salad. Garnish with extra fried onions, cilantro, and mint for a beautiful presentation.
Tips for the Perfect Goan Prawn Biryani
- For a more authentic touch, use Goan xalca (a regional red chili powder) and freshly ground spices.
- You can substitute prawns with fish or chicken, depending on your preference.
- The key to a great biryani is in the layering. Make sure the rice and prawns are well distributed for an even flavor profile.
- For extra richness, add a tablespoon of ghee when serving.
Conclusion
Goan Prawn Biryani is a flavorful dish that brings together coastal ingredients and traditional spices in a harmonious blend. Perfect for family gatherings, festivals, or special occasions, this unique Goan spin on biryani offers a delightful twist on a classic dish. By following this recipe, you can experience the authentic flavors of Goa right in your own kitchen.
