Prawn Biryani is a delicious dish that brings together the sweetness of prawns and the bold flavors of biryani spices. It’s a coastal classic with roots in India, blending Mughal and South Indian traditions. The result? A rich, aromatic meal perfect for family dinners or special occasions. What makes this recipe stand out is its balance—spicy, tangy, and just a little sweet. And the prawns? Tender and packed with flavor. Ready to make your own? Let’s break it down step by step.
Quick Recipe Highlights
- Prep Time: 30 minutes (includes marinating)
- Cook Time: 45 minutes
- Total Time: About 1 hour 15 minutes
- Servings: Serves 4 generously
- Difficulty: Moderate (but beginner-friendly if you follow along!)
What You’ll Need
- A heavy-bottomed pot or Dutch oven (for even cooking)
- A mixing bowl (for marinating)
- A colander or slotted spoon (to drain rice)
- Basic kitchen tools like a knife, cutting board, and grater
Pro tip: Don’t have a heavy-bottomed pot? Use a pressure cooker without the whistle—it works just as well!
Make-Ahead Tips
Want to save time? Here’s what you can prep ahead:
- Marinate the prawns up to 12 hours in advance.
- Fry onions (birista) and make saffron water ahead of time.
- Parboil the rice earlier in the day and keep it ready for layering.
Ingredients You’ll Need
For Marinating Prawns:
- Fresh prawns
- Yogurt
- Ginger-garlic paste
- Kashmiri chili powder (for color)
- Turmeric powder
- Garam masala
- Coriander powder
- Lemon juice
- Fried onions (birista)
- Whole spices: cinnamon, cardamom, cloves, mace, nutmeg, black peppercorns
For the Masala Base:
- Sliced onions
- Tomatoes
- Fresh coriander and mint leaves
- Oil
For the Rice Layer:
- Long-grain basmati rice
- Bay leaf
- Shahi jeera (caraway seeds)
- Lemon juice, oil, and salt
For Layering:
- Fried onions (birista)
- Saffron water or turmeric-infused milk (for color)
- Ghee
How to Make Prawn Biryani
Step 1: Marinate the Prawns
Start by mixing yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, coriander powder, lemon juice, fried onions, and spices in a bowl. Add the prawns and coat them well. Cover and refrigerate for at least 30 minutes. This step infuses the prawns with bold flavors.
Step 2: Cook the Prawns
Heat oil in your pot over medium heat. Add sliced onions and sauté until golden brown. Toss in tomatoes and cook until they break down into a thick paste. Then add the marinated prawns along with all their juices. Cook on high heat for about a minute before lowering it to simmer for three minutes. The prawns should curl into a “C” shape when done—tender but not overcooked.
Step 3: Prepare the Rice
In another pot, bring water to a boil. Add bay leaf, shahi jeera, salt, lemon juice, and oil. Once boiling, add soaked basmati rice and cook until it’s about 70% done—it should still have some bite. Drain immediately to stop further cooking.
Step 4: Layer It Up
Now comes the fun part! Spread fried onions over the cooked prawn masala in your pot. Gently layer the parboiled rice on top without pressing down—you want distinct layers. Drizzle melted ghee and saffron water over the rice for that signature flavor and golden hue.
Step 5: Dum Cooking
Cover your pot tightly with a lid or foil to trap steam. Cook on high heat for five minutes to build steam quickly. Then lower the heat by placing the pot on a tawa or griddle for another 10–12 minutes. Let it rest off heat for another 10 minutes before serving.
The result? Fluffy rice infused with spices and perfectly cooked prawns—all in one pot!
Variations to Try
Not into prawns? No problem!
- Swap them with tofu or mushrooms for a vegetarian version.
- Use coconut milk instead of yogurt for a dairy-free option.
This recipe is flexible—just adjust it to suit your taste!
Enjoy your homemade prawn biryani! It’s flavorful, comforting, and sure to impress anyone at your table.
PrintPrawn Biryani Recipe
Prawn Biryani is a dish that feels like a celebration on a plate. Juicy, tender prawns. Fragrant basmati rice. A blend of spices that’s bold yet balanced. It’s slow-cooked to perfection, giving you layers of flavor in every bite. Whether it’s a family dinner or a special occasion, this coastal-inspired recipe is sure to impress.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: Indian
Ingredients
For Marinating the Prawns:
- 500 g prawns (cleaned and deveined)
- ½ cup yogurt (whisked)
- 1 tbsp Kashmiri red chili powder (for color, not heat)
- ½ tsp turmeric powder
- 3–4 green chilies (slit)
- ¼ cup fried onions (birista)
- 2 tsp garam masala powder
- 1 tbsp garlic paste
- ¾ tbsp ginger paste
- 1 tsp coriander powder
- Whole spices:
- 1 cinnamon stick,
- 4 cardamom pods,
- 4 cloves,
- 5–6 black peppercorns,
- ¼ tsp mace (crushed),
- and a pinch of grated nutmeg
- Juice of 1 lemon
- Salt to taste
For Cooking the Prawns:
- 1 large onion (finely sliced)
- 1 large tomato (sliced)
- A handful of coriander leaves (chopped)
- A handful of mint leaves (chopped)
- 3 tbsp oil
For the Rice:
- 2 cups long-grain basmati rice (soaked for at least 30 minutes)
- Water for boiling the rice
- 1 bay leaf
- ½ tsp caraway seeds (shahi jeera)
- Salt to taste
- A squeeze of lemon juice (about ½ tsp)
- A drizzle of oil (about 2 tsp)
For Layering:
- Extra fried onions (about ¼ cup) for garnish
- A pinch of saffron soaked in warm water or milk
- A couple of tablespoons of ghee
Instructions
Start by mixing yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, coriander powder, lemon juice, fried onions, and all those fragrant whole spices in a bowl. Add the prawns and coat them well. Cover and let them marinate in the fridge for at least half an hour. This step is key—it’s where all the flavor magic happens!
Heat oil in a heavy-bottomed pot over medium heat. Add sliced onions and sauté until golden brown. Toss in the bay leaf and tomatoes. Cook until the tomatoes break down into a thick paste. Add the marinated prawns along with all their juices. Cook on high heat for about a minute, then lower it to simmer gently for three minutes. Stir in chopped coriander and mint leaves before turning off the heat.
While your prawns are resting, bring water to a boil in another pot. Add bay leaf, shahi jeera, salt, lemon juice, and oil. Once it’s boiling vigorously, add the soaked basmati rice. Cook until it’s about 70% done—the grains should still have some bite when you taste them. Drain immediately to stop further cooking.
Now for the fun part—layering! Spread fried onions over the cooked prawn masala in your pot. Gently layer the parboiled rice on top without pressing down too hard—you want those layers to stay distinct. Drizzle melted ghee and saffron water over the rice for that signature biryani aroma and color.
Cover your pot tightly with a lid or foil to trap all that steam inside. Place it on high heat for five minutes to build steam quickly. Then lower the heat by placing a tawa or griddle underneath and let it cook on low flame for another ten minutes. Turn off the heat but don’t open the lid just yet—let it rest for ten more minutes so everything comes together beautifully.
Notes
How to Serve:
Serve your prawn biryani hot with cooling onion raita or cucumber salad on the side. Want to take it up a notch? Garnish with fresh mint leaves or fried cashews for an elegant touch.
Pro Tips:
- Use aged basmati rice—it stays fluffy and doesn’t clump together.
- Don’t overcook prawns! They should curl into a “C” shape when done but stay soft.
- No saffron? Use turmeric-infused milk as an easy substitute.
Leftovers?:
Store any leftovers in an airtight container in the fridge for up to two days. Reheat gently in a pan with a splash of water to keep the rice moist.
