How to prepare Prawn Biryani

How to prepare Prawn Biryani

Preparation Time: 10 mins
Soaking Time: 30 mins
Cooking Time: 40 to 45 mins


  • Basmati Rice – 1 cup
  • Oil – 2 tbsp
  • Ghee – 2 tbsp
  • Onion – 2 large sliced thinly
  • Tomato – 1 large sliced
  • Green Chilli – 2 nos
  • Garlic paste-1tbsp
  • Chilli Powder – 2 tbsp
  • Coriander Powder / Malli Podi -1.5  tbsp
  • Garam Masala Powder-2tbsp
  • Curd or Yogurt-2bsp
  • Salt to taste
  • Coriander leaves – 1/4 cup finely chopped
  • Mint Leaves – 1/4 cup finely chopped
  • Saffron a pinch
  • Warm Milk – 4 tbsp

For Marinating Prawns:

  • Prawns – 20 medium size
  • Chilli Powder – 1 tsp
  • Turmeric Powder / Manjal Podi – 1/2 tsp
  • Salt to taste
  • Garlic paste-1tbsp


  • Wash and soak basmati rice for about 30 mins. Drain and keep it aside
  • Make a lot of water to boil, add salt to it, add rice and cook for 7 to 8 mins until the rice is 95 percent well cooked. Drain it and set aside.
  • Mix prawns with the marination and set it aside
  • Heat ghee and oil in kadai in which you make biryani.
  • Add in the prawns and cook on high heat for 2 mins. Remove it and keep aside.
  • In same oil, add onions, chillies and saute until it gets golden color.
  • Now remove half of the fried onions to a plate and set aside.
  • In the remaining fried onions, add a little ginger garlic paste and saute it well for a min. 
  • Add in spice powders and mix well.
  • Add in tomatoes and cook it until it becomes mushy.
  • Add in curd, salt, half of the coriander and mint leaves. Mix it well. Cook until the raw smell moves away.
  • Add in the prawns and toss it well with the masala.
  • Soak saffron in warm milk and set aside.
  • Now layer up the cooked rice, fried onions, coriander and mint leave and the saffron milk.
  • Cover it up with a tight lid and put on to the pot on very low heat for about 10mins.
  • Open and mix lightly. Serve hot.