Prawn Shrimp Biryani is a traditional Indian dish prepared by layering spices, shrimp or prawn and aromatic rice. It is an aromatic, lip smacking rice dish preparation with prawns and spices mixed with natural herbs. Prawn shrimp biryani is a seafood entrée where one experiences the succulent flavors of shrimps wrapped up in layers of aromatic rice and perfectly blended to make the prawn/shrimps juicy with delicate spices. Prawn shrimp biryani can be eaten by itself or best with raita or any korma or gravy.
Biryani is known as “Food Fit for Kings”. Biryani, name derived from the word Biryan which means fired or seasoned rice with spices. Biryani is one of the enticing authentic dishes from the Hyderabadi cuisine which has actually come from the kitchen of the Nawabs and Nizams that truly showcases its richness in food and flavors to make it an expensive delicacy that is served normally during festive occasions or important events. Basmati rice is usually preferred for various versions of biryani. There are two methods of cooking biryani kacchi (marinated meat is layered with raw or half-cooked rice) and pukki (the meat and the rice are cooked individually and then combined in layers). There are numerous versions of biryani such as, Hyderabadi chicken biryani, Vegetable biryani, Hyderabadi mutton biryani, Egg biryani, Khan biryani, Chicken pukhi biryani, Dum biryani, Fish biryani and many more..
Rice, edible starchy grain. Half of the world’s population subsists wholly or partially on rice. White rice and Brown rice are world’s wide production. Brown rice has great food value compared to white. Rice is used in many dishes like Tomato rice, Achari chana pulao, Rice cracker, Chicken fried rice, Coconut rice, biryani, fired rice, curd rice, sweets like Payasam, egg rice, tamarind rice and many more.
Shrimp and prawn are important types of seafood that are consumed worldwide. Although shrimp and prawns belong to different suborders of Decapoda, they are very similar in appearance and the terms are often used interchangeably in commercial farming and wild fisheries. A distinction is drawn in recent aquaculture literature, which increasingly uses the term "prawn" only for the freshwater forms of palaemonids and "shrimp" for the marine penaeids. Preparing shrimp for consumption usually involves removing the head, shell, tail, and "sand vein". A notable exception is the dish, Drunken shrimp, based on freshwater shrimp that are often eaten alive, but immersed in ethanol to make consumption easier. Shrimp and prawns are versatile ingredients. Common methods of preparation include baking, boiling, frying, grilling and barbequing. They are as delicate as eggs with regard to cooking time. When they are overcooked, they have a tough and rubbery texture. Prawns can be cooked in many different styles, Here are some of them, Spicy Tangy Prawns Kerala Style,Prawns Kuzhambu With Onion Tomato And Coconut, Shrimp Prawn Pickle, Golden Fried Prawns, Prawn Balchao, Prawns - Shrimp Cooked In Sour Greens Gongura, Methi Prawns , Dry Prawns With Tomato Masala, Loose Chilli Prawns, Coconut Crusted Jumbo Prawns, Pepper Chilli Prawns – Airfryer Recipe, Dragon Wrapped Prawns – Airfryer Recipe, Kolambi Chi Kavaln , Prawns Pepper Fry, Dahi Jihinga Curry Prawn In Mustard Curd Curry, Shrimp Prawns Biryani - Restaurant Style, Prawn Pil Pil, Talaleli Kolambi Sauteed Prawns In Maharashtrian Style, Pepper Chilli Prawns Airfryer, Heavenly Jumbo Prawns, Jumbo Prawn Crispy Wraps, etc.