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Prawn Biryani Recipe

Prawn Biryani
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Prawn Biryani is a dish that feels like a celebration on a plate. Juicy, tender prawns. Fragrant basmati rice. A blend of spices that’s bold yet balanced. It’s slow-cooked to perfection, giving you layers of flavor in every bite. Whether it’s a family dinner or a special occasion, this coastal-inspired recipe is sure to impress.

Ingredients

Scale

For Marinating the Prawns:

  • 500 g prawns (cleaned and deveined)
  • ½ cup yogurt (whisked)
  • 1 tbsp Kashmiri red chili powder (for color, not heat)
  • ½ tsp turmeric powder
  • 3–4 green chilies (slit)
  • ¼ cup fried onions (birista)
  • 2 tsp garam masala powder
  • 1 tbsp garlic paste
  • ¾ tbsp ginger paste
  • 1 tsp coriander powder
  • Whole spices:
    • 1 cinnamon stick,
    • 4 cardamom pods,
    • 4 cloves,
    • 5–6 black peppercorns,
    • ¼ tsp mace (crushed),
    • and a pinch of grated nutmeg
    • Juice of 1 lemon
    • Salt to taste

For Cooking the Prawns:

  • 1 large onion (finely sliced)
  • 1 large tomato (sliced)
  • A handful of coriander leaves (chopped)
  • A handful of mint leaves (chopped)
  • 3 tbsp oil

For the Rice:

  • 2 cups long-grain basmati rice (soaked for at least 30 minutes)
  • Water for boiling the rice
  • 1 bay leaf
  • ½ tsp caraway seeds (shahi jeera)
  • Salt to taste
  • A squeeze of lemon juice (about ½ tsp)
  • A drizzle of oil (about 2 tsp)

For Layering:

  • Extra fried onions (about ¼ cup) for garnish
  • A pinch of saffron soaked in warm water or milk
  • A couple of tablespoons of ghee

Instructions

Step 1: Marinate the Prawns

Start by mixing yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, coriander powder, lemon juice, fried onions, and all those fragrant whole spices in a bowl. Add the prawns and coat them well. Cover and let them marinate in the fridge for at least half an hour. This step is key—it’s where all the flavor magic happens!

Step 2: Cook the Prawns

Heat oil in a heavy-bottomed pot over medium heat. Add sliced onions and sauté until golden brown. Toss in the bay leaf and tomatoes. Cook until the tomatoes break down into a thick paste. Add the marinated prawns along with all their juices. Cook on high heat for about a minute, then lower it to simmer gently for three minutes. Stir in chopped coriander and mint leaves before turning off the heat.

Step 3: Prepare the Rice

While your prawns are resting, bring water to a boil in another pot. Add bay leaf, shahi jeera, salt, lemon juice, and oil. Once it’s boiling vigorously, add the soaked basmati rice. Cook until it’s about 70% done—the grains should still have some bite when you taste them. Drain immediately to stop further cooking.

Step 4: Layer It All Together

Now for the fun part—layering! Spread fried onions over the cooked prawn masala in your pot. Gently layer the parboiled rice on top without pressing down too hard—you want those layers to stay distinct. Drizzle melted ghee and saffron water over the rice for that signature biryani aroma and color.

Step 5: Dum Cooking

Cover your pot tightly with a lid or foil to trap all that steam inside. Place it on high heat for five minutes to build steam quickly. Then lower the heat by placing a tawa or griddle underneath and let it cook on low flame for another ten minutes. Turn off the heat but don’t open the lid just yet—let it rest for ten more minutes so everything comes together beautifully.

Notes

How to Serve:

Serve your prawn biryani hot with cooling onion raita or cucumber salad on the side. Want to take it up a notch? Garnish with fresh mint leaves or fried cashews for an elegant touch.

Pro Tips:

  1. Use aged basmati rice—it stays fluffy and doesn’t clump together.
  2. Don’t overcook prawns! They should curl into a “C” shape when done but stay soft.
  3. No saffron? Use turmeric-infused milk as an easy substitute.

Leftovers?:

Store any leftovers in an airtight container in the fridge for up to two days. Reheat gently in a pan with a splash of water to keep the rice moist.

Find it online: https://indianrecipe.info/prawn-biryani/