Prawn Biryani
Dive into the exquisite flavors of this aromatic Prawn Biryani, a seafood lover’s dream and a perfect one-pot dish that combines succulent prawns with fragrant basmati rice and a medley of bold spices. This recipe captures the essence of traditional biryani with layers of perfectly spiced prawns, golden fried onions, fresh mint, and cilantro, all infused with the richness of ghee and yogurt. Whole spices like cinnamon, bay leaves, and cardamom release their heady aroma, making every spoonful irresistible. Whether cooked on the stovetop or in the oven, this 75-minute dish (including prep and cook time) delivers a tender and flavorful biryani that’s ideal for celebrations or a hearty family dinner. Serve this luscious Prawn Biryani with cooling raita or a crisp salad for a meal that’s destined to impress. Keywords: prawn biryani, seafood biryani, layered rice dish, Indian recipes, easy biryani.
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Recipe Information
Ingredients
- 500 grams Prawns
- 2 cups Basmati rice
- 2 large Onions
- 2 medium Tomatoes
- 1 cup Plain yogurt
- 2 tablespoons Ginger-garlic paste
- 2 Green chilies
- 0.5 cup Cilantro leaves
- 0.5 cup Mint leaves
- 1 tablespoon Lemon juice
- 2 tablespoons Biryani masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 set Whole spices (bay leaf, cloves, cardamom, cinnamon stick)
- 3 tablespoons Cooking oil
- 2 tablespoons Ghee
- 1 to taste Salt
- 4 cups Water
Instructions
Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes.
Clean and devein the prawns. Rinse them well and keep aside.
Slice the onions thinly and chop the tomatoes. Slit the green chilies lengthwise.
In a large pot, heat the cooking oil over medium heat. Add the whole spices and sauté until they release their aroma.
Add the sliced onions and fry them until golden brown. Save half of the fried onions for garnishing.
Add the ginger-garlic paste and green chilies; sauté for another minute until the raw smell disappears.
Stir in the chopped tomatoes and cook until they become soft and mushy.
Add the prawns to the mixture along with turmeric powder, red chili powder, and salt. Cook for about 3-4 minutes until the prawns are just cooked.
Lower the heat and add yogurt to the mixture; stir well and cook for another 2 minutes.
Add the biryani masala, lemon juice, half of the chopped mint and cilantro. Mix everything well.
In another pot, bring 4 cups of water to a boil with salt. Drain the soaked rice and add it to the boiling water.
Cook the rice until it's 70% done – it should still have a bite. Drain and set aside.
Preheat the oven to 350°F (175°C) if you plan to finish the biryani in the oven.
Layer the partially cooked rice over the prawn mixture in the pot. Sprinkle the reserved fried onions, remaining mint, and cilantro on top.
Drizzle the ghee over the rice. Cover the pot with a tight-fitting lid or aluminum foil to seal the moisture.
Place the pot on a low flame or in the preheated oven and cook for 15-20 minutes until the rice is fully cooked and the flavors are well combined.
Remove from heat and let it rest for 5 minutes. Serve hot with raita or a fresh salad.
Nutrition Facts
Calories |
2274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1150 mg | 383% | |
| Sodium | 7865 mg | 342% | |
| Total Carbohydrate | 211.5 g | 77% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 52.0 g | ||
| Protein | 157.4 g | 315% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1624 mg | 125% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 4535 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
