Prawn Biryani

Dive into the rich and aromatic world of Prawn Biryani, a classic Indian dish that marries succulent prawns with fragrant basmati rice and a medley of bold spices. This recipe highlights perfectly cooked prawns infused with the flavors of ginger-garlic, biryani masala, and whole spices like cardamom and cinnamon, layered with golden fried onions, fresh mint, and cilantro. The partially cooked rice is steam-finished with generous drizzles of ghee, ensuring a moist and flavorful bite every time. Ideal for a special occasion or weekend indulgence, this one-pot masterpiece delivers restaurant-style biryani at home in just over an hour. Serve it with creamy yogurt raita or a crisp green salad for a satisfying, crowd-pleasing meal.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 500 grams Prawns
• 2 cups Basmati rice
• 2 large Onions
• 2 medium Tomatoes
• 1 cup Plain yogurt
• 2 tablespoons Ginger-garlic paste
• 2 Green chilies
• 0.5 cup Cilantro leaves
• 0.5 cup Mint leaves
• 1 tablespoon Lemon juice
• 2 tablespoons Biryani masala
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 set Whole spices (bay leaf, cloves, cardamom, cinnamon stick)
• 3 tablespoons Cooking oil
• 2 tablespoons Ghee
• 1 to taste Salt
• 4 cups Water

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes.

Step 2

Clean and devein the prawns. Rinse them well and keep aside.

Step 3

Slice the onions thinly and chop the tomatoes. Slit the green chilies lengthwise.

Step 4

In a large pot, heat the cooking oil over medium heat. Add the whole spices and sauté until they release their aroma.

Step 5

Add the sliced onions and fry them until golden brown. Save half of the fried onions for garnishing.

Step 6

Add the ginger-garlic paste and green chilies; sauté for another minute until the raw smell disappears.

Step 7

Stir in the chopped tomatoes and cook until they become soft and mushy.

Step 8

Add the prawns to the mixture along with turmeric powder, red chili powder, and salt. Cook for about 3-4 minutes until the prawns are just cooked.

Step 9

Lower the heat and add yogurt to the mixture; stir well and cook for another 2 minutes.

Step 10

Add the biryani masala, lemon juice, half of the chopped mint and cilantro. Mix everything well.

Step 11

In another pot, bring 4 cups of water to a boil with salt. Drain the soaked rice and add it to the boiling water.

Step 12

Cook the rice until it's 70% done – it should still have a bite. Drain and set aside.

Step 13

Preheat the oven to 350°F (175°C) if you plan to finish the biryani in the oven.

Step 14

Layer the partially cooked rice over the prawn mixture in the pot. Sprinkle the reserved fried onions, remaining mint, and cilantro on top.

Step 15

Drizzle the ghee over the rice. Cover the pot with a tight-fitting lid or aluminum foil to seal the moisture.

Step 16

Place the pot on a low flame or in the preheated oven and cook for 15-20 minutes until the rice is fully cooked and the flavors are well combined.

Step 17

Remove from heat and let it rest for 5 minutes. Serve hot with raita or a fresh salad.

Nutrition Facts

Serving size	(3123.9g)

Amount per serving	% Daily Value*
Calories	2274.0

Total Fat 89.7g	0%
Saturated Fat 30.8g	0%
Polyunsaturated Fat 0.4g
Cholesterol 1149.7mg	0%
Sodium 7864.7mg	0%
Total Carbohydrate 211.5g	0%
Dietary Fiber 29.4g	0%
Total Sugars 52.0g
Protein 157.4g	0%

Vitamin D 118.1IU	0%
Calcium 1624.1mg	0%
Iron 20.5mg	0%
Potassium 4534.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.4%

Protein: 27.6%

Carbs: 37.1%