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Prawn Biryani

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


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. 



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.


  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.


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