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Prawn Biryani Recipe

Spicy shrimp masala layered with crisp fried onions and fragrant basmati rice, slow cooked to perfection, divine! This my version of prawn biriyani, which my family loves. Serve this delicious biryani with any favourite raita of your choice and end up with a delicious dessert.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 3 people

Ingredients
  

  • 2 cup Basmathi rice
  • 500 g Cleaned Prawns
  • 2 Cardamoms
  • 1 inch Cinnamon
  • 2 Cloves
  • 1 Star anise
  • 4 tbsp Ghee
  • 2 tsp Salt
  • 1 cup Golden fried Onions
  • 1/2 cup Tomato puree
  • 1 tbsp Ginger and garlic paste
  • 2 Green chillies
  • 1 tsp Kashmiri chilli powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1/2 tsp Garam masala powder
  • 1 tsp Chilli powder
  • 1/2 cup Curd
  • 1 cup Chopped Mint and Coriander
  • 1/2 cup Water
  • 8 Fried cashews
  • 2 tsp Rose water mix mixed yellow colouring

Instructions
 

  • Bring 4 cups of water with salt, whole garam spices and ghee.
  • 2.Add rice to the boiling water and cook until its half done. Drain off completely and set aside.
  • Heat a pan with oil and ghee. Add cinnamon and cardamom. When they begin to splutter add ginger and garlic paste.
  • Fry until the raw smell goes off.
  • Add green chillies, Kashmiri chilli powder and Turmeric powder.
  • Now add Tomato puree and Coriander powder. Saute them well and cook for 5 minutes.
  • Add curd and mix it well.
  • It's time to add the fried onions and chilli powder if needed.
  • Add the cleaned prawns, salt and fresh mint and Coriander leaves.
  • Pour half a cup of water.
  • Close with a lid and cook for 5 minutes.
  • Sprinkle some garam masala.
  • Cook until the gravy is thickened and prawns are cooked.
  • Simmer the flame and will start to layer the biriyani.
  • Layer half of the rice.
  • Sprinkle some fried onions, Coriander leaves, rose water mix and ghee.
  • Layer the prawn masala and layer the remaining rice.
  • Sprinkle some fried onions, cashews, Coriander leaves, rose water mix and ghee.
  • Cover with a tight lid. Heat a tawa until hot enough and place the pot on the tawa and dum for 15 minutes.
  • Serve hot and enjoy with raita and sweet.

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