Prawn Biryani

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 Make this Aromatic Prawn biryani recipe that is super simple, easy and each grain has its best flavour! This shrimp Biryani is going to be your favourite that has unique taste and method makes it scrumptious. 

close up short of prawn biryani served in plate

 This prawn Biryani has an exploding flavour with rightly added spices, the prawns are so soft, juicy and make the whole biryani recipe to the next level. 

The process of prawn dum biriyani is so simple and yet it gives you the best flavour, your looking for! 

What do we look in the prawn biryani? 

Generally, I always want my prawns to be tender and soft in biryani recipe, sometimes overcooking may lead to rubbery prawns! But this shrimp biryani just give you a, 

Most Juicy and tender prawns + Flavourful rice. Got it right! 

This prawns biryani is delicious, easy enough to make all seasons!  

Why this prawn biryani recipe works: 

1. This recipe is truly exotic and has layers of flavours. 

2. It is simple and so much better than you take out! 

3.You gotta shrimp, it is enough to make the biriyani as the ingredients in this recipe are very common and pantry friendly! 

How to make Prawn Biryani step by step:

onions, tomato, and spices are in taken in bowls
These all the ingredients to make prawn biryani. I washed and soaked the basmati rice before cooking.
shrimp and gingergarlic paste in white bowl
Set 5 to 6 prawns aside and the remaining prawns take in a bowl, add ginger garlic paste.
shrimp and chilli powder are in white bowl
Add chilli powder, turmeric powder, salt.
a slice of half lemon is being squeezed
Squeeze out half the lemon
marinated shrimps are in white bowl
Mix well and marinate for 5 minutes or 30 minutes ( while you prepping for the biryani )
marinated prawns are in deep pot
Heat oil in a deep pot
prawns are cooked in deep pot and being stirred using wooden ladle
Add marinated prawns. Stir fry for 3 to 4 minutes, till the prawns are cooked. One the prawns are cooked, collect them in a bowl and set aside. 
oil and spices are in deep pot and wooden ladle is on
To the same bottom pan, add oil and ghee
cinnamon, bay leaf and cloves are in deep pot
Add cinnamon sticks, bay leaf, cloves. Stir for few seconds.
sliced onions are in deep pot
Add the sliced onions, stir fry till the onions turn translucent.
sliced onions, ginger garlic paste is being cooked in pot
In goes, ginger garlic paste, stir fry for few minutes till the raw smell of the disappears.
chopped tomato, onions are being cooked in pot
Then, add in chopped tomato
green chilli, onion, tomato are cooked in pot
Add slit green chilli. Cover and cook for few minutes till the tomatoes are half cooked.
onions, tomato and chilli powder are in pot
Add all the spice powder, I have chilli powder, turmeric powder and pepper powder. Stir for few minutes to remove the raw smell of the spices
shrimps are in blender
Now, take some 5 to 6 prawn pieces in the blender and grind to a coarse mixture.
ground shrimps and onion tomato masala are in deep pot
Now add the ground prawns to the onion tomato masala, stir 2 minutes.
chopped mint leaves and coriander leaves are in pot
Then add in the finely chopped mint leaves and coriander leaves, stir again to infuse the flavour of the greens
curd and onion tomato masala are in pot
In goes the curd/yoghurt
onion and tomato masala in deep pot is being stirred using wooden spoon
give a mix
rice is in the pot with wooden spoon
Add the soaked basmati rice
prawn biryani recipe is being made in pot with rice and spices
Gently give a mix
water and rice in deep pot with sprinkles of minty leaves to make shrimp biryani
Add water as required, sprinkle some mint leaves, a teaspoon of ghee and pressure cook for 1 whistle.
prawn dum biryani is in deep pot
Once the pressure release naturally, opens the lid, fluff up the rice using a fork.
prawns are in the biryani in pot
Add the cooked prawns
prawn dum biryani is in pot
Gently mix in, To keep the biryani in dum process, cover with an aluminium foil to the seal the edges of the pot, put on the lid and keep in a very low flame for 10 minutes. Serve with raita and lemon wedges.

close up shot of shirmp biryani served in brown plate with bowl of sliced onion and lemon wedges

Tips to make the best Shrimp Biryani : 

1.Prawns/ shrimp: The whole flavours of the Prawn biryani recipe is in the shrimp! 

Get the fresh prawns for the better taste and flavour.  

You may use any size prawns /shrimp for this recipe.

As the size increase, it will be taken more minutes to cook and you can tell when the prawns cooked as it will turn to a pink colour and half curve shape. 

For medium-sized prawns, it takes 3 to 4 minutes to cook. 

For large shrimp, it will take 5 to 6 minutes and 

For Jumbo prawns 7 to 8 minutes.  

2. Ground Prawns/shrimp: I have used small to medium-sized prawns, so I ground to a coarse mixture, you may also coarsely chop them.

These ground prawns give you a nice add on flavours to the biryani rice! 

3. Basmati rice: Wash and soak the basmati rice before cooking that helps the rice to cook faster.

You may use seeraga samba rice as well. 

4. Dum process: Cover your biriyani pot with aluminium foil, then cover with the lid. So that the biryani is sealed well.

Over the flame, place your Tava (dosa Tava/chapati Tava) and then place the pot over it.

Cook in dum for 10 mins in a very low medium flame.

Alternatively, some people use rolled dough to seal the biryani pot.

FAQ:

1.How to buy fresh Prawns? 

Fresh prawns with the shell that has a firm and glossy appearance,

if you find black spots on the shell it is the indicator that shrimp is no longer fresh. 

While buying prawns/ shrimp you have two choices of buying a fresh or frozen.

Both will work but the frozen prawns will have total time to defrost and not as flavourful as fresh prawns cooked. 

They also tend to cook tougher after cooking, so the fresh prawns are way better! 

2. How do you serve prawns biryani? 

Prawn biryani can be served with simple raita or Prawn ghee roast, prawn curry leaves masala. 

3. How long can we store the leftover? 

Leftover prawn biryani can be refrigerated for 2 days. Store them in an air-tight container. 

Other Recipes you may like to try:

Hyderabadi Mutton Dum Biryani

Chicken Biryani Recipe

Egg Dum Biryani

Kerala Fish Biryani

Soya Chunks Biryani

Chicken Dum Biryani

Check out ALL SEAFOOD RECIPES

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Prawn Biryani


  • Author: Nithya Narasimhan
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 3 1x

Description

Make this Aromatic Prawn biryani recipe that is super simple, easy and each grain has its best flavour! This shrimp Biryani is going to be your favourite that has unique taste and method makes it scrumptious. 


Ingredients

Scale

To marinate:

  • 1/2 Kg prawn/shrimp
  • 2 teaspoon ginger-garlic paste
  • 1 tablespoon Kashmiri red chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 tablespoon oil
  • To make Biryani:
  • 1 tablespoon oil
  • 1tablespoon ghee
  • 2 cinnamon sticks
  • 5 cloves
  • 2 bay leaf
  • 2 onions
  • 1 tablespoon ginger-garlic paste
  • 1 tomato (large)
  • 2 green chilli
  • 1 tablespoon chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon pepper powder
  • 1 cup mint leaves
  • 1/2 cup coriander leaves
  • 1/2 cup curd/yoghurt
  • Salt as per your taste
  • 2 cups basmati rice
  • 3 cups of water
  • 1 tablespoon mint leaves
  • 1 teaspoon ghee.

Instructions

  1. Take all the ingredients to make prawn biryani.  I washed and basmati rice is being soaked before cooking.
  2. Set 5 to 6 prawns aside and the remaining prawns take in a bowl, add ginger garlic paste.
  3. Add chilli powder, turmeric powder, salt., Squeeze out half the lemon
  4. Mix well and marinate for 5 minutes or 30 minutes ( while you prepping for the biryani )
  5. Heat oil in a deep pot
  6. Add in the  marinated prawns Stir fry for 3 to 4 minutes, till the prawns are cooked. One the prawns are cooked, collect them in a bowl and set aside.
  7. To the same bottom pan, add oil and ghee. Add cinnamon sticks, bay leaf, cloves. Stir for few seconds.
  8. Add the sliced onions, stir fry till the onions turn translucent.
  9. In goes, ginger garlic paste, stir fry for few minutes till the raw smell of the ginger-garlic paste disappears.
  10. Then, add in chopped tomato. Add slit green chilli. Cover and cook for few minutes till the tomatoes are half cooked.
  11. Add all the spice powder, I have chilli powder, turmeric powder and pepper powder. Stir for few minutes to remove the raw smell of the spices.
  12. Now, take some 5 to 6 prawn pieces in the blender and grind to a coarse mixture.
  13. Now add the ground prawns to the onion tomato masala, stir for 2 minutes.
  14. Then add in the finely chopped mint leaves and coriander leaves, stir again to infuse the flavour of the greens.
  15. Add Yoghurt/curd.give a mix
  16. Add the soaked basmati rice. Gently give a mix
  17. Add water as required, sprinkle some mint leaves, a teaspoon of ghee and pressure cook for 1 whistle.
  18. Once the pressure release naturally, opens the lid, fluff up the rice using a fork.
  19. Add the cooked prawns, Gently mix in, To keep the biryani in dum process, cover with an aluminium foil to the seal the edges of the pot, put on the lid and keep in a very low flame for 10 minutes.
  20. Serve with raita and lemon wedges.

Notes

Tips to make Prawn biryani: 

Prawns/ shrimp: The whole flavours of the Prawn biryani recipe is in the shrimp! 

Get the fresh prawns for the better taste and flavour.  

You may use any size prawns /shrimp for this recipe. As the size increase, it will be taken more minutes to cook and you can tell when the prawns cooked as it will turn to a pink colour and half curve shape. 

For medium-sized prawns, it takes 3 to 4 minutes to cook. 

For large shrimp, it will take 5 to 6 minutes and 

For Jumbo prawns 7 to 8 minutes.  

Ground Prawns/shrimp: I have used small to medium-sized prawns, so I ground to a coarse mixture, you may also coarsely chop them. These ground prawns give you a nice add on flavours to the biryani! 

Basmati rice: Wash and soak the basmati rice before cooking that helps the rice to cook faster. You may use seeraga samba rice as well. 

Dum process: Cover your biriyani pot with aluminium foil, then cover with the lid. So that the biryani is sealed well.

Over the flame, place your Tava (dosa Tava/chapati Tava) and then place the pot over it. cook in dum for 20 to 30 mins in a very low medium flame.

Alternatively, some people use rolled dough to seal the biryani pot.

  • Category: maincourse, rice , dinner
  • Method: Stovetop
  • Cuisine: indian

Keywords: prawn biryani, shrimp biryani, prawn biryani recipe, prawn dum biryani

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