Prawn biryani recipe – Aromatic basmati rice dum cooked with prawns, herbs & spice powders. Biryani is a delicious dish made by cooking fragrant basmati rice with meat, yogurt, spices & herbs. Chicken biryani & mutton biryani are the much popular versions loved by biryani lovers.
Prawn biryani is simply another variation made on the same lines just by replacing chicken & mutton with prawns or shrimps. Since the cook time for prawns is lesser the way I dum cook them in a biryani is different.
This prawn biryani recipe is the way I make for the foodies at home. It is much simpler to make than any other biryani varieties.
A simple salan or gravy, a raita or a bowl of fresh veggie salad goes well with this biryani. To keep the recipe simple, I have not used saffron, milk or even fried onions. So feel free to use all of them if you like the flavors of saffron & fried onions.
I have made this prawn biryani using fresh black tiger prawns. Any variety of fresh or frozen prawns or shrimps can be used.
If you are using frozen prawns or one that is not very fresh, i suggest soaking them in vinegar for a while and rinsing. To prepare the gravy i used little coconut milk. Packed or fresh homemade coconut milk can be used.
I do not like to use yogurt for prawn biryani, hence i have used coconut milk. Using coconut milk for sea food lends a good taste and flavor. This prawn biryani recipe works good with yogurt as well.
Step-by-step photos
Preparation for prawn biryani
1. Drain the water completely from prawns, add chili powder, turmeric, salt & masala powder.
2. Marinate and rub them gently for a while with the marinade. Set aside for at least 30 minutes. You can also do this the previous night and refrigerate.
3. Wash and soak rice for about 30 minutes. Drain off completely. Bring 3 to 4 cups of water to a boil with salt, a bay leaf, 4 green cardamoms, 1/2 tsp shahi jeera. Add rice to the pot and cook until fully done but al dente. It should remain grainy, firm and not mushy.
How to make prawn biryani
4. Heat oil in a pan, Add bay leaf, shahi jeera, cloves, cardamom, star anise and cinnamon. Use just an inch of cinnamon, i used ceylon cinnamon hence used a bit more.
This shrimp biryani needs a little more oil than the other non-veg biryani recipes since prawns do not release much fats when cooked. Stick on to the quantity mentioned in the recipe else biryani may turn dry.
5. When they begin to splutter, add sliced onions. Separate the layers of onions before adding. Fry until brown or golden.
6. Browned onions lend a good flavor, so don’t skip this. You can set aside a few for garnishing. Add ginger garlic paste and saute till the raw smell goes off.
7. Add chopped tomatoes, mint and coriander leaves. Cook until the tomatoes turn soft.
8. Next add turmeric, red chili powder, biryani masala powder . I also added a bit of coriander powder since my masala powder was very strong.
9. Cook until the oil begins to separate.
10. Add marinated prawns.
11. Fry just for a minute.
13. Let the flame remain low. Pour slightly thick coconut milk and stir. If you do not follow any food combining rules of compatibility you can use yogurt/curd as well instead of coconut milk.
14. Cook until the gravy thickens & prawns are cooked through. Prawns take just 3 minutes to cook. They curl up to C shape when cooked through. Off the stove and set the pan aside. The color of the gravy is dark due to the brown onions.
Layering prawn biryani
15. Grease a pot for dum process / slow steam process. Layer half of the rice.
16. Next layer the gravy.
17. Layer the rice. You can add 1/4 cup rice to the pan (used for cooking prawns), stir and add back the rice to the biryani pot. This makes the top layer colorful and flavorful without the use of saffron. Add coriander and mint leaves.
18. Cover with a foil or tight lid. Heat a griddle or tawa until hot enough. Place the biryani pot on the hot griddle / pan or tawa and dum / slow cook for 15 to 20 minutes on a very low flame.
Dum is a slow cooking method where steam is trapped in a pot by sealing the rim to prevent the steam from escaping. The food gets cooked due to trapped steam which makes the food flavorful and delicious.
Allow it to rest for at least 15 minutes after the dum.
Serve prawn biryani with onion and lemon wedges.
Tips to make prawn biryani
- Choose aged premium quality basmati rice as it cooks up to fluffy long grains.
- Soaking the rice & cooking in surplus water helps to get rid of starch and keep the grains non sticky.
- Overcooking prawns will make them hard. So just cook until they curl up to C shape.
- Layering the prawn masala over the rice is the key to the best texture of prawns.
- Avoid layering cooked prawns at the bottom of the pot as they continue to get cooked during the dum process.
Overcooked prawns often turn rubbery, chewy and hard.
You may like to check more prawn recipes
Prawn pakoda
Easy prawn curry
Prawn stir fry
Andhra style prawns
Recipe
Prawn biryani (shrimp biryani)
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
Ingredients for prawn biryani rice
- 1¼ cups basmati rice
- 1 small bay leaf
- 2 to 3 green cardamoms
- ½ teaspoon shahi jeera (optional)
marination ingredients
- 250 grams shrimp or prawns (cleaned)
- 1 teaspoon ginger garlic paste
- 1/8 teaspoon turmeric
- ½ teaspoon biryani masala
- ½ teaspoon red chili powder
- 1/8 teaspoon salt (adjust to taste)
Biryani gravy ingredients
- 2 to 3 tablespoon oil or ghee
- 1 bay leaf or tej patta
- 1 inch cinammon or dalchini
- 1 small star anise
- 2 green cardamoms or elaichi
- 4 to 5 cloves
- ½ teaspoon shahi jeera or cumin
- 1 large onion sliced thinly
- 1 teaspoon ginger garlic paste
- 1 medium tomato deseeeded & chopped (optional)
- 2 tablespoon coriander leaves chopped finely
- 2 tablespoon mint leaves or pudina chopped
- 1 teaspoon biryani masala
- ½ teaspoon red chili powder
- salt as needed
- ¼ cup curd (yogurt) or coconut milk at room temperature
Instructions
Preparation for prawn biryani
- Marinate prawns with ginger garlic paste, turmeric, biryani masala, red chilli powder & salt.
- Keep it aside for 30 minutes.
- Wash rice a few times and soak it for 30 minutes.
- Bring 3 to 4 cups of water to a rolling boil along with bay leaf, cardamoms, shahi jeera, 1 tsp oil and salt.
- Drain water and add it to the boiling water.
- Cook it al dente but not mushy. It must be firm. Drain the rice to a colander.
Making graving for shrimp
- Heat a pan with oil. Saute cloves, cinnamon, bayleaf, shahi jeera and star anise in hot oil.
- Fry onions until light golden brown stirring often.
- Next 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 just for a minute for the ginger garlic paste to loose the raw flavor.
- Pour curd or coconut milk and stir. Cook until the gravy thickens & the prawns cook fully.
- The prawns curl up to C shape when cooked. Do not over cook as they turn hard.
- Tiger prawns take only 3 mins to cook. Taste your gravy and add more salt if needed.
How to make prawn biryani
- Grease a pot for making biryani, add half of the rice to the pot. Level it evenly
- 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 or griddle for 20 minutes.
- Allow prawn biryani to rest for 15 minutes. Serve with a raita.
NUTRITION (estimation only)
Notes
- Avoid adding prawn gravy at the bottom as it over cooks the prawns.
- I have layered the gravy in the center and at the bottom to avoid overcooking the prawns.
- Avoid overcooking prawns as they turn hard & rubbery.
- Avoid using chilled coconut milk or yogurt. Bring it to room temperature and use.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
© Swasthi’s Recipes
Nusrath says
Tried your recipe…turned out yummy. Definitely going to share your recipe with my friends..
swasthi says
Thank you!
Happy to hear that
🙂
Ajay Bhardwaj says
Hi
I cooked biryani with prawns and later even cooked chicken biryani with this process ( increasing the cooking time of chicken more than prawns) Both turned out awesome.
In fact I had never used spice powder with pathar phool and so many star anise.
One mistake i made was to store my remaining spice in the kitchen so it became a bit week after 10 days.
Many thanks it was really very enjoyable.
Regards
swasthi says
Hi,
Glad to know! Pathar phool and star anise enhance the flavors a lot. Just to let you know, I have a separate chicken dum biryani recipe here. Thanks for leaving a comment.
Krishnakalyani says
Hii swathi mam ….I tried your recipe prawn biryani…it tastes superb my family members liked it much …feeling Happy…and finally u r giving tips ….by following these tips anyone can do the recipes without any idea…u r really great mam
swasthi says
Hello Kalyani
Glad your family likes it. Thank you
🙂
Carolyn bernard says
Hi Swasthi
Thanks for yr prawn briyani recipie I tried it with coconut milk it came out well and we enjoyed it. Looking forward for some diabetic food recipie so that I can take control over my sugar. Thank u for yr reply abt swasthi masala.
swasthi says
Welcome Carolyn
Glad it turned out good.
thanks for rating the recipe
Prem says
Hi, I do not have a hot tawa or griddle, is there any other way to cook it? I have a stove though 😅
swasthi says
Hi Prem,
You can place it on any pan or large pot. I have shown a similar method in this fish biryani post. You can check Step 16 with image. Avoid using a non-stick as the coating may damage.
Carolyn bernard says
Some of the recipies tried by me was really good. I always look only for yr recipies bec I have that confidence wat ever I make my my hub children and grand children enjoyed. This coming week I am going to try the prawn briyani. Would like to know the briyani masala is it Shakthi or any other brand pls. I really like to rate u 5 stars for all yr recipies. Thank u and pls come up with diabetes diet food as I am high sugar and this will help many to follow the diet. Thank you soo much.
swasthi says
Hi,
Thank you so much! I use homemade biryani masala. Shakti should work too. You can find the link to my biryani masala recipe in the recipe card, if that helps.
Yes I will try.
🙂
Rohith Reddy says
Best Recipes given by #Swathi’s Guide for cooking .! #Easy To learn and cook #Yummy#Best guide for beginners
swasthi says
Thank you
Dana says
This is an amazing amazing biryani!! So tasty and restaurant style recipe!
u have one question regarding the chilli powder.. do u mean Kashmiri chilli or Cayenn e pepper? I dont know what to use so i use combination of both.
swasthi says
Hi Dana
Glad it turned out good.
Yes it is kashmiri chilli powder. Thank you!
Mahendra Kumar says
Best guide for all recipes
swasthi says
Thank you
sugahshini ravindoran says
the briyani was so delicious and tasty and it is so elegant which has the authentic indian spices kick among the rice grains.
swasthi says
Thank you! Glad to know!
Suhasini says
Hi
Swasthi
Thankyou for sharing this lovely prawns dum biryani recipe. I have attempted Biryani for the first time. It turned out well. We loved it.
Your step wise process eases the person who is cooking and helps to make good dishes.
Thanks a lot.
Please keep coming up often with mot recipes I really am looking forward to it.
swasthi says
Welcome Suhasini
Happy to know the biryani turned out good. Thank you!
Yes I will.
Nidhi says
I made this for the first time for a party – and it was a huge hit!
I used coconut milk instead of yoghurt for the gravy. Also I cooked the rice differently – first saute-ing drained/soaked rice on hot flame for 5 mins and then adding water to cook it. That helps the rice retain its shape – specially since I tend to overdo it and make it mushy!
The quantities I made were very large and I was not sure about over-cooking the prawns so i didn’t layer the rice for the last ‘dum’ stage, but mixed it all in…it looked like pulao but still tasted delicious like biryani! Thank you for sharing
swasthi says
You are welcome Nidhi
Glad it turned out good. Nice variation!
Thank you
Sanjali says
Thank you for d wonderful recipe Swasthi. I tried it today. It turned out delicious. Everyone liked it…
swasthi says
Hello Sanjali
You are welcome! Glad to know your prawn biryani turned out good. Thank you!
Resmi says
I haven’t ever tried biryani and tried this and it came out well. I blindly followed you and it’s very easy that way! All loved it and looking for other recipes to try!
Thank you very much!
swasthi says
Hi Resmi
You are welcome! Glad your prawn biryani turned out good. Thank you
Rashmi Vichare says
Superb and delicious recipe. Family loved it. Thanks for the lovely dish.
swasthi says
Welcome Rashmi
Devika H. Dhamankar says
I love this recipe.. infact all my family loved it.. also made it for a party.. every ingredient is perfect.
Keep up the good work as i love all your recipes and send it to my relatives too.
swasthi says
Hello Devika
So glad you all loved it. Thank you so much for sharing about the blog!
🙂
Heloise Barretto says
I loved this recipe and you’re mostly my go to for whenever I want to try something new. I got my palak paneer right after I came across your blog.
Thank you!
Lois
swasthi says
Hi Lois,
You are welcome. Glad you like the recipes. Thank you so much for the comment!
🙂
Saisri says
Hello swasthi garu..
Tried this recipe…came out good. Learnt so many tips from your blogs…notes and pics everything is bit clear and easy to get points…
Thanks
swasthi says
Hi Saisri,
You are welcome. Glad your prawn biryani turned out good. Thank you!
Sunitha says
Best prawn Biryani Recipe..
This tastes best than the restaurant’s ..
swasthi says
Thank you Sunitha!
Glad you liked it!