Prawns Biriyani

Prawns Biriyani

Prawns Biriyani

Biriyani is a rice-based dish blended with spices and meat. It is an exotic dish of Mughal origin, but this variant is an indigenous recipe of Malabar. It is a symbol of the cultural amalgamation of Mughal and Malabari cuisines. 


For Marinating Prawns

  • Prawns – 1 kg (cleaned and deshelled)
  • Chili Powder – 1 tsp
  • Turmeric Powder – 1/4 tsp
  • Salt to taste

For Grinding

  • Garlic – 1 Whole
  • Ginger – 2 inch slice
  • Green Chili – 15 nos

For Frying

  • Oil – Enough to deep fry prawns

For Making Masala

  • Onion (cut thin lengthwise) – 5
  • Curry leaves – 1 sprig
  • Tomatoes (chopped) – 3
  • Lemon Juice – 1 tbsp
  • Salt to taste
  • Cilantro (Chopped) – 2 handful

For Making Rice

  • Kaima Rice – 2 cups (Washed and Cleaned)
  • Boiled Water – 3 1/2 cups
  • Ghee – 3 tbsp
  • Oil – 1/4 cup
  • Salt to taste

Preparation Method :


  • Combine the prawns with the above mentioned ingredients for marinating prawns. Shallow fry the prawns in oil. Don’t over fry the prawns .
  • Heat a rice wok , pour oil and ghee, add 2 thinly sliced onions and fry till it comes golden color. Keep it aside.
  • In the same wok add drained rice and saute for 5 mins in medium flame. Add boiled water, salt and cook it in low flame for 15 mins.


  • Heat a pressure cooker, add oil (which we used for frying the prawns) remaining onions, curry leaves and salt.
  • Saute till onions turn tender.
  • Add the grinded mixture to the onions and saute till the raw smells goes.
  • Add tomatoes, cook till it gets mashed.
  • Add 1 cup boiled water and pressure cook for 5 mins.
  • Add  prawns, lemon juice, half of the fried onion and cilantro. Cook for sometime (the masala shouldn’t be too watery).
  • In a bowl, soak the saffron in warm milk or water and keep aside for 5 minutes.
  • In a heavy bottom wok spread the prawns masala as the bottom layer of the vessel.  Spread the cooked rice over the masala. Drizzle the saffron milk over the rice. Spread the remaining fried onions,garam masala chopped mint, and chopped cilantro over the rice.
  • Cover tightly with a lid
  • Place the pan over very low flame and dum cook (dum means to breathe in) for 10 minutes.
  • Remove from the flame and keep it covered for 10 minutes.
  • Serve warm along with raita, pickle or paapad.


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