This Prawn Biryani Recipe is an easy recipe where plump juicy Prawns are layered with fragrant rice for the most delicious aromatic, flavourful and comforting plate of food.
Prawn Biryani
This Biryani recipe is like many other Biryani recipes in that fluffy Rice and a rich curry is layered along with other bits such as vegetables in one large pot over low heat. In this recipe, we stick to the prawns only.
In terms of Biryani, there are so many varieties and versions out there. We have;
layered versions
mixed versions
and some versions where both the main elements are served separately.
What is Biryani
Biryani is a layered dish where each layer is slow cooked with herbs and spices and then the layers are combined and layered together where the curry bubbles away with the rice and all the flavours come together in perfect harmony.
In this version, because the protein is prawns, the curry element differs slightly so that we don’t end up with tough chewy prawns.
I am sharing my mum’s version soon, which is my favourite and also the favourite of many of mine and my siblings friends.
top tips to make the best prawn biryani
Whole Spices – Using whole spices and adding them to the golden brown onions to the base of the curry element adds a wonderful depth of flavour and aroma.
Marinade – Marinading the prawns and cooking them for a very short time ensures that they take in flavour whilst not getting overcooked.
Make Ahead – You can make the recipe up until the prawns are added and boil the rice separately and then assemble and finish off the cooking process, nearer to the time when the rice is likely to be consumed.
Rice – I use pre soaked Basmati Rice in this recipe. The basmati rice I prefer is either Mustafa Rice or Tilda Basmati. The rice should be long-grained. Aged basmati yields better results.
Pre soak the rice – When time isn’t as issue, you should always soak rice for 20 to 30 minutes before cooking.
Soaking the rice removes excess starch, reduces cooking time and makes for a more fluffy overall dish.
If you do not have time to soak the rice, then just thoroughly rinse the rice before adding it to the pot.
Please note that this will change cooking times and quantity of water needed too. Presoaked rice grains require less water for cooking as compared to rice grains which are not soaked
Caramelising onions – Adding this between layers means you get the most deliciously sweet flavour. This is optional though.
Kewra Water – A lot of people, add rose water or kewra water to the top layer of Biryani recipes but I don’t really like it so I avoid it.
Eggs – You can add serve this Biryani with boiled eggs. Eggs always make everything better.
Serve – This recipe is perfect served with Papadum, Pickles (Achaar), Kacumbur (Salad) and Raita. I love this Onion one.
Yoghurt – Whisk before adding to the tomato mixture to stop it from curdling. You can also add some of the tomato mixture to the yoghurt and whisk together before adding the whole lot back to the pot.
how to make prawn biryani
For full detailed recipe, scroll to the bottom of the page:
Add Saffron to warmed Milk and set aside. I like to break and dry toast the Saffron first before using.
If you want to use fried onions between layers, fry them now until a deep golden brown. Or use ready made.
Marinade Prawns in Garlic, Ginger and Ground Spices.
Boil Rice with whole spices for 5 minutes. Drain and set aside.
Fry Onions in oil until golden brown, the add whole spices. Cook till fragrant.
Add Ginger, Garlic, Green Chilli and cook for a few minutes before adding ground Spices.
Pour in the Tomato and cook covered on low heat, for 15 – 20 minutes.
Add Yoghurt, Garam Masala Powder and Prawns. Cook for 2 minutes, stirring throughout.
Add a layer of rice to the bottom of a large pot. Then add a layer of Curry. Continue with layers till everything is used up.
Pour over the Saffron Milk.
Add dots of Ghee.
Cover in 2 layers of foil and add the lid. Cook on low for 15 – 25 minutes, leave covered for 10 minutes.
Check that the rice is cooked, otherwise continue to cook on low till rice is cooked through.
Reheating and storing Prawn Biryani
This Biryani lasts covered in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 2 months. Rice must be piping hot when reheated.
Serve with:
More South Asian Rice Recipes:
Pakistani Chicken Biryani Recipe
Chicken Akni, One Pot Chicken and Rice
**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
Prawn Biryani
This Prawn Biryani Recipe is a easy recipe where plump juicy Prawns are layered with fragrant rice for the most delicious aromatic, flavourful and comforting plate of food.
Ingredients
Saffron Milk
- 50 ml Milk Warmed for a few seconds in microwave
- Few strands Saffron
Fried Onions
- 300 ml Oil Veg
- 2 Onions Sliced
Marinaded Prawns
- 400 g King Prawns Without Shell, Deveined
- ½ tsp Pureed Garlic
- ½ tsp Pureed Ginger
- ¼ tsp Turmeric
- ½ tsp Red Chilli Powder
- 1 tsp Cumin Powder
- Pinch Salt
- 1 tsp Coriander Powder
Rice
- 2 cups Rice
- 4 cups Water
- 2 Bay Leaf
- 2 Cardamom Pods
- 1 Cinnamon Stick
- 3 Cloves
- 4 Black Peppercorns
- 1 tbsp Lemon Juice
Curry
- 2 tbsp Ghee
- 2 tbsp Oil
- 2 large Onions Sliced Finely
Whole Spices
- 1 Bay Leaf
- 1 tsp Caraway Seeds
- 1 Cinnamon Stick
- 2 Green Cardamom
- 4 Black Peppercorns
Ginger, Garlic, Green Chilli
- 2 tsp Ginger Paste
- 2 tsp Garlic Paste
- 1 tsp Green Chilli Paste
Ground Spices
- 2 tsp Ground Coriander
- 2 tsp Ground Cumin
- ½ tsp Ground Turmeric
- ¾ tsp Red Chilli Powder
- 1 - 2 tsp Salt
Remaining Curry Ingredients
- 200 g Plum Tomato tin Pureed
- 5 tbsp Natural Yoghurt Whisked
- 2 tsp Garam Masala Powder
- 1 tsp Curry Powder Optional, I use Madras
Layering
- Handful Coriander leaves and stems chopped
- Ghee
- Red and Orange Powdered food colouring Optional, dilute in water
Instructions
Saffron Milk
-
Add Saffron to warmed Milk and set aside. I like to break and dry toast the Saffron first before using.
Fried Onions
-
If you want to use fried onions between layers, fry them now until a deep golden brown. Or use ready made.
Marinaded Prawns
-
Marinade Prawns in Garlic, Ginger and Ground Spices.
Rice
-
Boil Rice with whole spices and Lemon Juice for 5 minutes. Drain and set aside.
Curry
-
Heat Oil and Ghee. Fry Onions until golden brown (25 - 30 minutes), then add whole spices. Cook till fragrant.
-
Add Ginger, Garlic, Green Chilli and cook for a few minutes before adding ground Spices.
-
Pour in the Tomato and cook covered on low heat, for 15 - 20 minutes.
-
Add Yoghurt, Garam Masala Powder, Curry Powder and Prawns. Cook for 2 minutes, stirring occassionally. Remove from heat.
Assemble
-
Add a layer of rice to the bottom of a large pot. Then add a layer of Curry. Continue with layers till everything is used up.
-
Pour over the Saffron Milk on the top layer.
-
Add dots of Ghee. Flick over coloured water if using.
-
Cover in 2 layers of foil and add the lid. Cook on low for 15 - 25 minutes, leave covered for 10 minutes.
-
Check that the rice is cooked, otherwise continue to cook on low till rice is cooked through.
Recipe Notes
Reheating and storing prawn biryani
This Biryani lasts covered in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 2 months. Rice must be piping hot when reheated.
top tips to make the best prawn biryani
Whole Spices - Using whole spices and adding them to the golden brown onions to the base of the curry element adds a wonderful depth of flavour and aroma.
Marinade - Marinading the prawns and cooking them for a very short time ensures that they take in flavour whilst not getting overcooked.
Make Ahead - You can make the recipe up until the prawns are added and boil the rice separately and then assemble and finish off the cooking process, nearer to the time when the rice is likely to be consumed.
Rice - I use pre soaked Basmati Rice in this recipe. The basmati rice I prefer is either Mustafa Rice or Tilda Basmati. The rice should be long-grained. Aged basmati yields better results.
Pre soak the rice – When time isn't as issue, you should always soak rice for 20 to 30 minutes before cooking.
Soaking the rice removes excess starch, reduces cooking time and makes for a more fluffy overall dish.
If you do not have time to soak the rice, then just thoroughly rinse the rice before adding it to the pot.
Please note that this will change cooking times and quantity of water needed too. Presoaked rice grains require less water for cooking as compared to rice grains which are not soaked
Caramelising onions – Adding this between layers means you get the most deliciously sweet flavour. This is optional though.
Kewra Water – A lot of people, add rose water or kewra water to the top layer of Biryani recipes but I don’t really like it so I avoid it.
Eggs – You can add serve this Biryani with boiled eggs. Eggs always make everything better.
Serve – This recipe is perfect served with Papadum, Pickles (Achaar), Kachumber Salad and Raita. I love this Onion one.
Yoghurt - Whisk before adding to the tomato mixture to stop it from curdling. You can also add some of the tomato mixture to the yoghurt and whisk together before adding the whole lot back to the pot.
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