Prawns Biriyani

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Prawns Biriyani


Cooking Time

Preparation Time :15 Min

Cook Time : 45 Min

Total Time : 1 Hr 0 Min


Serves : 3
  • 1 1/2 cups basmati rice

  • 300 gms prawns

  • 1 nos tomato

  • 6 nos onions

  • 1/2 tsp biriyani masala

  • 1/4 cups curd

  • 2.5 tsp oil

  • 1/2 tsp lemon juice

  • 1 tsp ginger garlic paste

  • 1/2 tsp red chilly powder

  • 2 nos bay leaves

  • 1 inch cinemon stick

  • 2 nos green cardamon

  • 4-5 nos cloves

  • 1 tsp salt as needed

  • 6 nos puthina leaves

  • 1 nos star anise


  • Marinate prawns with ingredients under marination. Keep it aside for 30 minutes.
  • Soak rice for 30 minutes and Drain completely. Bring 3 to 4 cups of water to a boil along with bay leaf, cardamoms, shahi jeera, 1 tsp oil and salt. Cook the rice until fully cooked, firm & al dente but not mushy. Drain the rice to a colander.
  • Saute cloves, cinnamon, bayleaf, shahi jeera and star anise in hot oil.
  • Fry onions until brown. Fry ginger garlic paste until the raw smell goes away.
  • Saute tomatoes and mint, coriander leaves in the same pan.
  • When the tomatoes turn mushy, add chili powder, biryani masala, salt and turmeric. Cook until the oil begins to ooze out.
  • Add the prawns and fry until the raw smell is gone Cover and cook for 3 minutes.
  • Pour coconut milk and stir. Cook until the gravy thickens. Grease a pot for making biryani, add half of the rice to the pot.
  • Add the prawn garvy and level it. Add the rest of the rice.
  • Seal with a foil or tight lid and cook on a hot tawa for 20 minutes.
  • Allow prawn biryani to rest for 15 minutes. Serve.