Prawn Biryani


  • 300 gm basmati rice
  • 3/4 packed cup chopped mint leaves
  • 3/4 packed cup chopped coriander leaves
  • 6 tbsp vegetable oil
  • 5 green cardamom pods
  • 4” piece cinnamon, broken
  • 2 bay leaves
  • 75 gm onion, finely chopped
  • 3 green chillies
  • 1.5 tbsp minced garlic
  • 1 tbsp minced ginger
  • 2.5 tsp + 1 tbsp ghee
  • 1 tbsp red chilli powder
  • 1 heaped tsp turmeric powder
  • 1/2 cup fresh tomato purée
  • 100 gm tomatoes, chopped
  • 450 gm medium prawns, peeled and deveined
  • 1.5 tsp lemon juice
  • 1/2 tsp sugar
  • 3 tbsp yogurt
  • 3 tbsp thick coconut milk
  • Salt to taste

Method –

  1. Wash, rinse the rice 2-3 times and let it soak in water for 1 hour
  2. Drain the rice after 1 hour and set aside
  3. Place a saucepan over medium heat, add rice and 6 cups of water
  4. Let water come to a boil, after 5-6 minutes of cooking, add 2 tsp salt and cook for another 5 minutes. Rice should be soft but not overcooked. Drain and set aside
  5. Soak mint and coriander leaves in water
  6. Pour oil and 2.5 tsp into a large wok over medium heat
  7. When hot, add cardamoms and cinnamon
  8. Add bay leaves and stir
  9. Add onions and sauté till translucent, about 1 minute
  10. Add green chillies, garlic, ginger
  11. Add chilli powder and turmeric powder
  12. Add the tomato purée, diced tomatoes and salt to taste
  13. Continue to cook till the tomatoes are soft
  14. Squeeze out the water from the mint and coriander leaves
  15. Add the leaves to the masala
  16. Once the oil separates, add prawns and coat with the masala
  17. Add 1.5 cups of water, mix well, reduce the heat and cook, covered
  18. Remove from heat after about 10 minutes
  19. Combine the lime juice, sugar, yogurt and coconut milk and stir into the prawn mixture
  20. Divide the drained rice and prawn curry into 3 parts
  21. Layer 1 part of the curry mixture into a pan, spreading it across the bottom of the pan. Then layer 1 part of rice on top of the curry. Repeat this 2 more times, to build 3 layers of each
  22. Spoon 1 tbsp ghee into the Biryani.
  23. Cover the pot tightly, return to very low heat for 5 minutes.
  24. Serve hot with a raita.

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