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    Home » Recipes

    8th June 2021 Dinner

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    Prawn Biryani

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    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 in a pot with coriander and coloured rice on top

    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. 

    Rice with whole spices in pot

    Fry Onions in oil until golden brown, the add whole spices. Cook till fragrant.

    Onions cooking in oil/ghee in pot

    Whole spices added to golden onions in pot

    Add Ginger, Garlic, Green Chilli and cook for a few minutes before adding ground Spices.

    Ginger, garlic and green chilli added to pot

    Ground spices added to pot

    Pour in the Tomato and cook covered on low heat, for 15 - 20 minutes.

    Tomato added to pot

    Add Yoghurt, Garam Masala Powder and Prawns. Cook for 2 minutes, stirring throughout.

    Yoghurt added to pot

    Prawns added to pot

    Prawn curry on top of rice layer in pot

    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.

    Pot showing top layer of biryani with onions and coriander on top

    Dots of ghee added to top layer of rice

    Cover in 2 layers of foil and add the lid. Cook on low for 15 - 25 minutes, leave covered for 10 minutes.

    Pot covered in 2 layers of foil

    Check that the rice is cooked, otherwise continue to cook on low till rice is cooked through.

    Prawn Biryani in a white and terracotta dish with handles on a table

    Prawn Biryani in a plate

    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:

    Kachumber Salad

    Onion Raita

    More South Asian Rice Recipes:

    Keema Rice

    Parda Biryani

    Hyderabadi Chicken Biryani

    Pakistani Chicken Biryani Recipe

    Chicken Akni, One Pot Chicken and Rice

    Dal Chawal

    **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 in a pot with coriander and coloured rice on top
    5 from 1 vote
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    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.

    Course Dinner
    Cuisine Indian
    Keyword Biryani, Prawn Biryani
    Prep Time 10 minutes
    Cook Time 1 hour 30 minutes
    Total Time 1 hour 40 minutes
    Servings 6
    Calories 448 kcal
    Author Safira

    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

    1. Add Saffron to warmed Milk and set aside. I like to break and dry toast the Saffron first before using.

    Fried Onions

    1. If you want to use fried onions between layers, fry them now until a deep golden brown. Or use ready made. 

    Marinaded Prawns

    1. Marinade Prawns in Garlic, Ginger and Ground Spices.

    Rice

    1. Boil Rice with whole spices and Lemon Juice for 5 minutes. Drain and set aside. 

    Curry

    1. Heat Oil and Ghee. Fry Onions until golden brown (25 - 30 minutes), then add whole spices. Cook till fragrant.

    2. Add Ginger, Garlic, Green Chilli and cook for a few minutes before adding ground Spices.

    3. Pour in the Tomato and cook covered on low heat, for 15 - 20 minutes.

    4. Add Yoghurt, Garam Masala Powder, Curry Powder and Prawns. Cook for 2 minutes, stirring occassionally. Remove from heat.

    Assemble

    1. 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.

    2. Pour over the Saffron Milk on the top layer.

    3. Add dots of Ghee. Flick over coloured water if using.

    4. Cover in 2 layers of foil and add the lid. Cook on low for 15 - 25 minutes, leave covered for 10 minutes.

    5. 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. 

     

    Nutrition Facts
    Prawn Biryani
    Amount Per Serving
    Calories 448 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 4g25%
    Trans Fat 1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Cholesterol 184mg61%
    Sodium 1710mg74%
    Potassium 367mg10%
    Carbohydrates 63g21%
    Fiber 4g17%
    Sugar 5g6%
    Protein 21g42%
    Vitamin A 57IU1%
    Vitamin C 12mg15%
    Calcium 211mg21%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

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