Skip to main content

Prawns Biryani + Homemade Naan #FishFridayFoodies

It's time for Fish Friday Foodies' June 2020 event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. 

And this month, Sneha of Sneha's Recipe hosting. She asked the bloggers to create a recipe for a fish or seafood biriyani. Here's the June 2020 biriyani line-up from the #FishFridayFoodies. I cannot wait to try these recipes...

Prawns Biryani 

Biriyani is a family favorite. The Enthusiastic Kitchen Elf has been making his version since he watched Chef April Bloomfield make lamb biriyani with Chef Stevie Parle on The Mind of a Chef over half a decade ago. We've made it with beef and with lamb; and I've even taught a group of middle schoolers how to make it. But I've never made a biriyani with seafood. Gotta love the challenge. I started with our favorite recipe and adapted to use prawns. Then I made sure to make a batch of homemade naan to serve with it.


Spice Blend
  • 1 teaspoon cloves
  • 1 Tablespoon black cumin seeds
  • 1 Tablespoon coriander seeds
  • 3 teaspoons peppercorns (we used a mix of white, black, pink, and green peppercorns)
  • 1 teaspoon fennel seeds
  • 6 white cardamom, seeds removed and pods discarded
  • 2" cinnamon stick
  • ¼ teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon red chili pepper flakes
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 5 garlic cloves, peeled
  • 1" knob fresh ginger, grated

  • 1 Tablespoon butter
  • splash of olive oil
  • 1 cup onion, peeled and chopped
  • 1 cup diced carrots
  • 1/2" knob fresh ginger, grated
  • 2 garlic cloves, peeled
  • 1 cup cubed potatoes
  • 2 cups tomato sauce
  • 1 cup coconut cream
  • 1 cup water
  • 2 Tablespoons vinegar (I used apple cider vinegar)
  • 1 to 2 pounds prawns
  • freshly ground salt, to taste
  • freshly ground pepper, to taste

  • 4 cups basmati rice cooked
  • pinch of saffron threads, soaked in 1/4 cup boiling water
  • 1 cinnamon stick
  • fresh herbs (I used a mixture of cilantro, parsley, and mixed greens)

Homemade Naan
  • 2 cups flour plus more for rolling
  • 3 teaspoons organic granulated sugar
  • 1 teaspoon active dry yeast 
  • 1 teaspoon salt
  • 3 Tablespoons plain yogurt
  • 2 Tablespoons olive oil
  • 3/4 cup warm water 
  • 2 Tablespoons butter, melted, for brushing on finished naans


Spice Blend
Prepare the spice mix by placing all the whole spices - except for the cinnamon - in a pestle. Grind with the mortar. Alternatively, you can place them in a spice or coffee grinder. Grate the cinnamon and place it in a small mixing bowl with the turmeric, paprika, ground ginger, and ground nutmeg. Spoon the spice mix into the bowl.Then, in the same pestle grind the garlic and ginger with one teaspoon of salt until you have a rough paste. Blend the garlic mixture and the spice mixture together until smooth and uniform in color. Set aside.

Peel and devein your shrimp. Place them in a large mixing bowl. Massage the spices into the prawns. Let stand for 10 minutes.

In a large pan - we used a Dutch oven - melt butter in a splash of oil. Stir in the onions and carrots. Stir well. When the onions begin to turn translucent, add in the potatoes, garlic, and ginger. Cook for 5 minutes, then add in the tomato sauce, coconut cream, water, and vinegar. Stir well to incorporate all of the spices that might be stuck to the bottom of the pan. Bring to a simmer and cook until the potatoes are fork-tender, approximately 10 to 15 minutes. If the sauce is too thin, turn up the heat and cook until reduced, stirring constantly to keep from burning. Once the sauce is to your desired thickness, nestle the prepared prawns into the sauce and cook until opaque, approximately 3 to 4 minutes. Fold in the fresh herbs and set aside.

Soak your basmati rice in cool water while you make your naan dough. Drain the rice and cover it with boiling water. Add a pinch of salt. Let it boil for five minutes. Drain the rice, then return it to a covered pot to let it steam.

Place saffron in a small bowl and pour boiling water over it. Let steep for 5 to 10 minutes before assembling your biryani.

Preheat the oven to 425 degrees F.

Spoon some of the prawn curry into the bottom of your dish.

Layer it with rice. Add a drizzle of saffron water and a sprinkle of freshly grated cinnamon.

Repeat: curry, rice, saffron water, and cinnamon...until the pot is full. Cover the dish with foil and place in the oven. Bake for 20 minutes and finish up the naan while it cooks.

Homemade Naan
In a large mixing bowl, stir together the flour, sugar, yeast, and salt. Set aside.

In a medium mixing bowl, whisk together yogurt, olive oil, and 3/4 cup warm water. Stir the yogurt mixture into the dry ingredients with a fork. When a shaggy dough forms, dust your hands with flour and knead gently into a soft, slightly sticky dough. If the dough is too wet, add in a little bit of flour. As soon as all of the dry ingredients are incorporated, stop kneading.

Lightly oil a clean bowl and transfer the dough to the oiled bowl. Cover with a damp kitchen towel. Place in a warm spot for 60 to 90 minutes, or until about doubled in size. This will depend on how warm your kitchen is.

Once the dough has risen, dust a work space with flour and roll the dough into a cylinder. Slice the dough into six equal portions, then roll each piece in flour to keep them from sticking.

Warm a large cast iron pan - I used griddle - over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into an oval shape about 1/8-inch thick. Mine were approximately 4" x 8". Brush the pan with a thin layer of butter.

Gently lay the dough in the pan and cook until the top is bursting with air bubbles and the bottom has darkened in spots, approximately 2 to 3 minutes. Flip the naan over and cook for another 1 to 2 minutes more until the the bottom is lightly browned and blistered in spots.

Remove the naan from the skillet and brush with melted butter. Place the naan in a tea towel-lined dish to keep warm. Repeat with the remaining naans, adjusting the heat lower if necessary as you go. Like pancakes, I usually find it necessary to lower the heat after the first naan.

Serve naan warm with warm biryani.

And that's a wrap for our Fish and Seafood Biryani event with Sneha. We'll be back in July with fish cooked outdoors hosted by our group's founder, Wendy. How fun. I have my thinking cap on!


  1. This was my first experience with Biryani and I loved it!! I can't wait to try other versions.

  2. What fantastic combo of biryani and naan, kudos to you for all the effort to make both at one time.

  3. My mouth is watering - that delicious saucy curry looks amazing, especially with the homemade naan!!

  4. What a delicious meal, Camilla! Your prawn curry looks wonderful before you even get to the part where you make biryani!

  5. Wow, thanks to this tutorial, I have the info needed for my blog. Finally made it, yeah!
    trasteros en alquiler


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an