Prawn Biryani

This is a super special Prawn Biryani recipe right from my friends kitchen. She made me this Biryani a few years ago in her tiny one bedroom apartment in Bombay, and I have tried recreating it many a times with no avail. Finally, I managed to steal this recipe from her a few months ago and here it is for all of you to try. Enjoy and let me know what you think!




Rice Prep:

1 1/4 cups Basmati Rice
1 Bay Leaf
3 Green Cardamom
1/2 tsp Cumin Seeds


250 gms Prawns (deveined and cleaned)
1 tsp Ginger Garlic Paste
1/4 tsp Turmeric
1/2 tsp Red Chilli Powder
1/4 tsp Salt
1 tsp Biryani Masala


3 tbsp Ghee
1 Bay Leaf
1 inch Cinnamon
1 Star Anise
2 Green Cardamom
4 Cloves
1/2 tsp Cumin Seeds
1 large Onion (sliced)
1 tsp Ginger Garlic Paste
2 tbsp Coriander Leaves (coarsely chopped)
2 tbsp Mint Leaves (coarsely chopped)
1 tsp Biryani Masala
1/2 tsp Red Chilli Powder
1 tomato (chopped)
1/4 cup Yoghurt/ Dahi
Salt to taste


Marinate the prawns with ginger garlic paste, turmeric, red chilli powder, salt and biryani masala and set aside for at least 30 mins.

Wash basmati rice until water runs clear and soak for 30 mins.

Bring 4 cups of water to a boil with the bay leaf, green cardamom, cumin seeds, 1 tsp oil and salt.

Drain soaked basmati rice and add to boiling water.

Cook until rice is 3/4th cooked. Take off heat and strain the rice.

Making Biryani Gravy:

Heat oil in a heavy bottom pan on medium heat. Once hot, add cloves, cinnamon, bay leaf, cumin seeds and star anise. Stir until aromatic.

Add onions and fry until they begin to caramelise and brown.

Add ginger garlic paste and fry until it doesn't smell raw anymore.

Add tomatoes, mint leaves and coriander leaves and stir for 3-5 mins.

Once tomatoes turn mushy and cooked, add the red chilli powder, turmeric, biryani masala and salt. Stir until masala is combined.

Once the oil begins to seperate, add the marinated prawns and fry for 2-3 minutes.

Pour the Dahi/ Yoghurt and cook until the prawns turn pink or for 3 mins.

Turn off heat.

Making Biryani:

In a pressure cooker, layer rice, prawn gravy alternatively.

Pour 1/2 tsp of Kewra water (optional)

Add 1/2 cup water.

Shut pressure cooker and cook on medium flame for one whistle.

Turn off heat and let pressure release naturally.

Enjoy hot with raita!

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