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Prawn Biryani Recipe

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Adjust Servings:
For the Rice
½ cup basmati rice
2 bay leaves
2-3 green cardamoms
1 tsp Shahi jeera
1 inch cinnamom stick
2 black cardamoms
1 star anise
1 tsp salt
For the Marinade
500 g prawns
2 tsp biryani masala
1 tsp ginger garlic paste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp salt
1 cup curd
2 tbsp fried onion
1 tsp lemon juice
For the Biryani Gravy
1-inch cinnamom stick
1 star anise
2 green cardamoms
4-5 cloves
1 tsp shahi jeera
1 tsp ginger garlic paste
2 large chopped onion
3 chopped tomatoes
1 tsp chilli powder
2 tsp biryani masala
Salt to taste
For Layering:
2 tbsp ghee
1/2 cup coriander leaves
½ cup Pudina Leaves
2-3 tsp Orange colour water
Saffron strands mixed in 2-3 tsp of milk 1 cup fried onion

Nutritional information

133.32 g
151.58 g
50.47 g
9185 mg
854 mg

Prawn Biryani Recipe

  • Non Veg
  • 1 hr
  • Serves 4
  • Easy


  • For the Rice

  • For the Biryani Gravy

  • For Layering:

How to Make Marinade

  1. To a bowl, add prawns.
  2. Add Ginger garlic paste, biryani masala, red chilli powder, turmeric, yogurt, fried onions, salt, lemon juice and oil.
  3. Mix well, and leave it aside for 30 mins.


How to Cook Rice for Biryani

  1. To a pot, add 4 cups of water.


  1. Bring to rolling boil.
  2. Add bay leaf, green and black cardamoms, shahi jeera, cinnamon stick, oil and salt.


  1. Add washed and soaked rice and let it cook till the rice is firm.
    Tip: Make sure the rice is not fully cooked as it will continue cooking while layering.


How to Make Prawns Biryani

  1. Heat oil in a pan.
  2. Add bayleaf, shahi jeera, cloves, star anise and cinnamon.


  1. Add 2 chopped onions and fry till they turn golden brown.
  2. Add ginger garlic paste and fry till the raw smell goes away.


  1. Add chopped tomatoes, chilli powder, biryani masala and turmeric powder, and cook for 8-9 mins.


  1. Add the marinated prawns and cook for 3-4 minutes.
    Tip: Prawns get cooked in a few minutes, so make sure you add the marinated prawns at the very end. Cooking them a few minutes longer could turn them rubbery.


  1. Add salt as per your taste.
  2. Cook in a low heat and add the rice over the gravy and spread it evenly.
  3. Add 2-3 tsp ghee, colored water, saffron milk, fried onions, mint leaves and coriander leaves


  1. Cover the pot with a lid sealing it tight. Cook the biryani on a low flame for 8-10 mins


  1. Switch off the flame off and let the biryani rest for about 15 mins.
  2. Serve the biryani with raita, pickle and papad.


Did you Know?

In America alone, about 1 billion pounds of prawns is consumed every year.

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