Biriyani Prawns

Recipe by
Total Time:
1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Hard

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  • 2 - Bay leaves, for seasoning
  • 8 - Cardamoms, crushed for seasoning
  • 1 tbsp - Red chilli paste, for seasoning
  • 1" - Cinnamon, for seasoning
  • 6 - Cloves, for seasoning
  • 3 tbsp - Oil, for seasoning
  • 5 tbsp - Ghee, for biryani
  • 1 tbsp - Ginger -garlic paste, for seasoning
  • 1.5 tsp - Jeera powder
  • 1 - Lemon
  • 1 tsp - Lime juice, to clean the prawns
  • 2 -Onions, sliced
  • 15 - Peppercorns, for seasoning
  • 1.5 cup - Prawns Base
  • 4 cups - Rice, basmati
  • 1 tsp - Salt to clean prawns
  • Salt to taste
  • 1/4 tsp - Turmeric powder, for seasoning
  • 1/2 kg - Prawns

How to Make Biriyani Prawns

  • Wash the rice and put in a colander to drain out the water.
  • Devein the prawns and wash them with water.
  • Now smear the prawns with salt and lemon juice. Keep aside for 1/2 an hour.
  • Cut the onions into thin slices and keep aside.
  • Heat 3 tbsps of oil in a heavy-bottomed dekchi and saute the peppercorns, cloves, cinnamon sticks, crushed cardamoms and bay leaves.
  • Then add the ground chillies and the pastes of ginger and garlic.
  • Stir well and add the prawns. Fry until the oil separates.
  • Now add the rice, turmeric, cumin seeds powder and salt and saute until the rice is light brown.
  • Now pour 3 cups of hot water and add the lemon juice.
  • Let it simmer until the prawns are tender and the rice is cooked.
  • Heat 1.5 tbsps of ghee in a pan and saute the onion slices until brown and crisp and keep aside.
  • Then pour this over the ready prawn pulao and mix well.
  • Serve the pullao in a serving dish.
  • Recipe Courtesy: Mangalorean Recipes