ఒక ముక్క చాలు… రొయ్యల ఫ్రై బిర్యానీకి ఫ్యాన్ అవుతారు| Andhra Style Prawns Fry Biryani

Prawns Fry Biryani is a rich and flavour-packed dish where crispy, spice-coated prawns are layered with fragrant basmati rice and slow-cooked to perfection. The bold spices of the prawns blend beautifully with the aromatic biryani masala, creating a perfect balance of heat and flavour. Juicy on the inside and crispy on the outside, the prawns make this biryani an irresistible treat for seafood lovers. Best enjoyed hot with raita or salan for a complete, satisfying meal.
Ingredients:
Prawns
salt
turmeric
coriander powder
garamasala
chilly powder
oil
onions
green chillies
curry leaves
coriander leaves
tomatos
chicken masala
ginger garlic paste

Method:

Preparation:
Chop the onions, green chillies, and tomatoes.
Keep the boiled prawns ready.

Sautéing:
Heat oil in a pan.
Add the chopped onions and green chillies and sauté until they turn golden brown.

Aromatics:
Add ginger–garlic paste and cook until the raw smell disappears.

Tomato Base:
Add the chopped tomatoes and boiled prawns.
Mix well, cover with a lid, and cook until the tomatoes turn soft and pulpy.

Masala Cooking:
Add coriander powder, garam masala, red chilli powder, salt, and chicken masala.
Mix well and cook for 2–3 minutes, stirring gently, until the masala coats the prawns evenly.

Finishing:
Add fresh coriander leaves, mix once, and turn off the heat.

Ready to Serve!

A spicy, flavourful Prawns Fry Masala perfect as a side dish with rice, roti, or as a starter.

Ingredients:
Basmathi rice
onions
chiilies
tomatos
ginger garlic paste
oil
curd
red chilly powder
salt
chicken masala
Ghee
cloves
star anasa
elachi
biryani flower
shahjeera

Method:

Preparation:
Chop the onions, green chillies, and tomatoes.
Wash and soak the basmati rice for 20–30 minutes, then drain well.

Tempering:
Heat oil and ghee together in a pressure cooker.
Add whole biryani spices and sauté until aromatic.

Sautéing:
Add the chopped onions and green chillies.
Sauté for 2 minutes until the onions turn light golden.

Aromatics:
Add ginger–garlic paste and cook until the raw smell disappears.

Curd Cooking:
Add curd and cook for 1 minute, stirring continuously, until the oil begins to separate.

Liquid & Herbs:
Add chopped coriander leaves and water.
For 1 glass of rice, add 1½ glasses of water.
Add salt and bring the mixture to a rolling boil.
Let it boil for 1 minute.

Rice Cooking:
Add the soaked basmati rice and mix gently.
Close the lid and pressure cook for 2–3 whistles on medium flame.

Resting:
Turn off the heat and allow the pressure to release naturally.

Final Mixing & Serving – Prawns Fry Biryani

Once the biryani is fully cooked and the pressure has released naturally, gently open the lid.
Add the prepared prawns fry over the cooked biryani rice.
Mix lightly, ensuring the rice grains remain separate and the prawns are evenly distributed.
Cover and allow it to rest on low heat for 2–3 minutes so the flavours blend well.

Ready to Serve!

Aromatic, spicy Prawns Fry Biryani is now ready to enjoy.
Serve hot with onion raita, salad, or salan for a complete meal.
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