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Prawn Biryani

Published: | LAST UPDATED ON: Nov 11, 2024 by Lubna Karim

Prawn biryani is a delicious one pot meal with aromatic basmati rice, tender prawns, and a blend of flavorful spices. Unlike heavier meat-based biryanis, prawn biryani has a delicate, subtly sweet taste from prawns (shrimps). This sweetness is well balanced with earthy spices, fresh herbs, and the richness of fried onions. Hyderabadi Prawn Dum Biryani is a seafood lover’s dream. Do give this biryani a try!

Prawn Dum Biryani

More Biryani Recipes To Try – Kacchi Chicken Biryani, Andhra Mutton Dum Biryani, Mutton Kofta Biryani, Afghani Chicken Biryani, Safed Murgh Biryani, Chicken Dum Biryani | Hyderabadi Murg Dum Biryani

About This Recipe

Prawn biryani is a wonderful blend of flavors and aroma that’s truly satisfying. Among the varieties of biryani, prawn biryani is often simpler and easy to make. This is because prawns require less marination and cooking time. However, the key to a perfect biryani lies in the marination and the use of spices. These essential steps bring out the rich and mouthwatering flavors in biryani.

Cleaning and deveining prawns can take some time, but it’s worth the effort for a delicious meal. Once the prawns are ready, marinate them well. Use the right combination of spices and masala, allowing the flavors to meld beautifully.

In my family, biryani preparation varies slightly between my mother and mother-in-law. My mother-in-law always insists on grinding fresh ginger-garlic paste for biryani. She also uses freshly picked mint and coriander leaves. According to her, fresh ingredients add a distinct aroma and enhance the taste and flavor of biryani.

Prawns Biryani

Prawns Vs Shrimps

  1. Physical Structure: Prawns are slightly larger in size, straight bodies, and three pairs of claw-like legs. Their bodies have plate-like segments, making them look “layered.” Whereas, Shrimps are generally smaller with curved bodies and only one pair of claws.
  2. Habitat: Prawns are usually found in freshwater, such as rivers and streams. Shrimp are more commonly found in saltwater environments, like oceans and seas.
  3. Texture and Flavor: Prawns are slightly sweeter, meatier, and firmer in texture. Shrimp are a bit softer with a more delicate, slightly briny flavor.
  4. Culinary Use: Both prawns and shrimp can be used in similar recipes. But the firmer texture of prawns makes them ideal for dishes that require slow cooking or layering, like biryani.

Best Choice for Biryani: For biryani, prawns are generally preferred due to their larger size and firmer texture. They hold up better during the slow cooking (dum) process, staying juicy and tender without becoming mushy. Prawns also absorb the spices more fully, making them a flavorful choice for this aromatic rice dish. However, if prawns aren’t available, shrimp can still be used, though they might cook a bit faster, so monitoring is key.

Must-Try Recipe: Andhra Style Prawn Masala Fry

How To Clean & Devein The Prawns

Here’s a guide on cleaning and deveining prawns, with the South Indian touch of scrubbing them with rock salt:

  1. Remove the Head, Tail and Shell: Pinch off the head and tail, if it’s attached, then peel away the shell. Usually when you order prawns online, they come cleaned (head and tail removed).
  2. Scrub with Rock Salt: Take a generous amount of rock salt and scrub the prawns to remove any surface slime, dirt, or residue. This step not only cleans but also helps firm up the flesh slightly. Rinse again to wash off the salt.
  3. Rinse: Begin by thoroughly rinsing the prawns under cold running water.
  4. Devein: Use a sharp knife to make a shallow slit along the back of the prawn. Locate the dark vein (intestinal tract) and gently pull it out with the tip of the knife or by hand.
  5. Rinse Again: Give the prawns a final rinse to ensure they are completely clean.

Your prawns are now ready for marination or cooking! This method of using rock salt not only cleans the prawns but also enhances their texture and flavor. Some people toss prawns with turmeric powder and salt. Leave them for 10-15 minutes and then scrub and rinse them with water. Turmeric powder will help in removing the smell in sea food.

Quick & Easy Party Appetizer | Starter – Sesame Prawns | Shrimps Dry

Hyderabadi Shrimp Dum Biryani

Prawns Biryani Ingredients

  • Basmati Rice: Known for its long, slender grains, adds a light, fluffy texture and fragrant aroma to the biryani. Basmati rice is ideal for layering and absorbing flavors.
  • Prawns: Fresh prawns are the star ingredient. They offer a subtle, sweet taste that pairs well with spices. Cleaning and deveining are crucial for a clean flavor.
  • Onions: Thinly sliced, golden fried onion (brista) add sweetness, depth, and a slightly crisp texture.
  • Ginger-Garlic Paste: Adds an aromatic warmth and pungency that enhances the marinade and balances the seafood flavor.
  • Curd (Yogurt): Acts as a tenderizer for the prawns. Helps in absorbing the spices while adding a slight tang to the dish.
  • Spices (Red Chili Powder, Turmeric Powder, Garam Masala, Cardamoms, Cloves, Cinnamon Sticks, Star Anise): Together, these spices create a complex, robust flavor profile. They lend warmth, color, and a hint of heat, making the biryani aromatic and enticing.
  • Lemon Juice: Adds sour taste which balances the richness of the ghee and spices. Also keeps the prawns tender.
  • Fresh Coriander and Mint Leaves: These herbs add a fresh, bright flavor, enhancing the biryani’s flavor and aroma..
  • Milk and Saffron (Kesar): Saffron strands soaked in lukewarm milk impart a golden hue and rich fragrance, essential for an authentic biryani flavor.
  • Ghee: This clarified butter gives the biryani its rich taste and soft texture, enhancing the depth of flavor in every layer.
  • Salt: Essential for balancing flavors, bringing out the spices, and enhancing the overall taste of the dish.

Have you tried this combination? Turai with sukke jhinge, ridge gourd with dry shrimp. Tastes heavenly with steaming hot rice.

Easy Seafood Biryani Recipe

Serving Suggestions

Prawn biryani | Jhinga Biryani is traditionally served with two side dishes that balance its spices and flavors – dalcha and dahi ki chutney.

Dalcha

Dalcha is a lentil-based curry made with a blend of chana or toor dal (split chickpeas), tamarind, and kaddu (bottle gourd). It has a tangy and slightly earthy flavor that perfectly complements the rich taste of biryani.

Dahi ki Chutney

Dahi ki chutney, or onion raita, is a refreshing side that cools down the heat of the biryani. Mix thick curd with sliced onion, fresh mint, coriander, green chilies, and a pinch of salt for a creamy and aromatic accompaniment. This chutney not only enhances the flavor of the biryani but also adds a touch of coolness to each bite.

Yield: 6

Hyderabadi Prawn Dum Biryani Recipe

Prawn Dum Biryani

Hyderabadi Prawn Dum Biryani combines succulent prawns marinated in a blend of spices with layers of fragrant basmati rice, crispy golden onions, and fresh herbs. The unique "dum" cooking method, where the dish is sealed and slow-cooked, locks in all the spices and flavors, creating a one-pot meal that’s both aromatic and delicious. Perfectly balanced with spices, herbs, and saffron, this prawn biryani is a feast for the senses and a true celebration of Hyderabadi cuisine.

Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 15 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 3 cups Basmati Rice
  • ½ Kg Prawns, deviened, scrubbed with sea salt and washed *
  • 1 big Onion, peeled and finely sliced
  • 2 tbsp. Ginger-Garlic Paste
  • 3 tbsp. Curd
  • 2 tbsp. Red chili powder
  • ½ tbsp. Turmeric powder
  • 1 tbsp. Garam Masala **
  • 3-4 Cardamoms
  • 5-6 Cloves
  • 2 2'inch Cinnamon sticks
  • 1 star Anise
  • 3 tbsp. fresh Lemon juice
  • handful fresh Coriander leaves, chopped
  • handful fresh Mint leaves
  • 2 tbsp lukewarm Milk
  • ½ tbsp Kesar/Saffron
  • ½ cup Ghee/clarified butter
  • Salt

Instructions

How To Make Hyderabadi Prawn Dum Biryani

MARINATION:

  • In a bowl mix prawns, salt *, red chilli powder, turmeric powder, ginger-garlic paste, pinch of garam masala and curd. Add few coriander and mint leaves. Mix well and leave for atleast one hour in the fridge.

MEAN TIME :

  • In the mean time wash and soak basmati rice. In a small bowl mix lukewarm milk and kesar. Set aside.

  • In a heavy bottom cooking vessel or kadai add ghee and to this add 2 cardamom, 3 cloves and 1 2'inch stick cinnamon.

  • Let the spices release the aroma. To this add sliced onions and fry till nice golden brown. Once the onions are crisp and nice brown turn off the heat, strain out onions and ghee separately.

COOKING PRAWNS:

  • In the same vessel or kadai, add the marinated prawns, 1 tbsp ghee (in which we fried onions) and 1 tbsp fried onions. Cook covered till all the water evaporates and prawns turn soft and tender. Set aside.

COOKING RICE:

  • In a heavy bottom cooking vessel (used for cooking rice) add 10-12 cups of water (if more also no problem, as we will drain this water), salt *, ginger-garlic paste, star anise, 3 cardamom's, 3 cloves and 2 sticks of cinnamon. Bring water to boil. When the water starts to boil add soaked basmati rice and cook till rice is just done.

  • Drain and collect the water using a sieve in a cooking vessel. Drain well and set aside.

LAYERING:

  • Now in a heavy bottom cooking vessel add little ghee (the one in which we fried onions) and on this add half of cooked basmati rice. On this add cooked prawns, ghee, garam masala, kesar (soaked in lukewarm milk), deep fried onions, 1 tbsp lemon juice, fresh coriander and mint leaves.

  • Cover it up with another layer of basmati rice. If you have more cooked prawns then layer them on rice and so on.

  • Now add remaining ghee, kesar, fried onions, garam masala, 2 tbsp lemon juice, fresh coriander and mint leaves. Cook on a low flame by covering with a lid by keeping the strained water on top of the lid.

FINAL STEP:

  • Cook for nearly 20-25 minutes. Turn off the flame and leave the vessel on the stove for another half an hour.

  • I bet when you remove the lid the aroma that surrounds your kitchen will be mesmerizing.

  • Garish with fresh coriander and mint leaves. Serve hot with dalcha and dahi ki chutney.

  • Add 'love' to make this Prawn Dum biryani taste 'YUMMY'.

Notes

* As we are scrubbing the prawns with salt, adjust salt in marination and in rice.

**For Garam Masala - Ground 6 cardamom, 6 cloves and 2 2'inch sticks of cinnamon to fine powder. Use as required and store the remaining in a ziplock bag or dry air-tight container.

Tips To Make The Best Prawn Biryani

  • Frying Onions: Fry the sliced onions on a low flame to prevent burning. A nice golden color not only enhances the flavor of the biryani but also makes it visually appealing.
  • Optional Add-ins: For added richness, you can include lightly fried cashews and raisins, which add a nutty, sweet contrast.
  • Sealing for Aroma: To lock in the biryani’s aroma, place a vessel with strained water on top of the lid for weight, which helps in trapping the steam. For an even better seal, you can use aluminum foil around the lid.

    • Nutrition Information:

    Yield:

    6

    Serving Size:

    1
    Amount Per Serving: Calories: 438Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 226mgSodium: 1168mgCarbohydrates: 34gFiber: 4gSugar: 2gProtein: 23g

    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

    Did you like this recipe?

    Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. Tag @lubnakarim06 on Instagram or use hashtag #yummyfoodlubna to tag

    © Lubna Karim
    Cuisine: Indian / Category: Main Course

    Comments

    3. Katy ~ says

      This is so beautifully photographed and looks so delicious that I could cry out in sheer delight. Thank you for your recipe for the garam masala. I have long wanted to know how you did this. I love the spice mixture!! It must have many many uses.Blessings.

      Reply

    4. Anncoo says

      This is really a surprise to me. You cook Biryani? Good Job. We called it Nasi Biryani here. Nasi means rice in Malay. We usually have Nasi Biryani with tandoori chicken or curries.

      Reply

    5. Chris Nyles says

      Great post. I have been looking for a dish using Basmati rice. I 'm lucky to have found your site. I will try to cook this for the family. Thanks for posting.

      Reply

    7. Happy cook says

      I love buriyani like this and with prawns that is just heaven, looks super super delicous.

      Reply

    9. Balakrishna Saraswathy says

      Step by step preparation of briyani dear…I remember having them with friends in Singapore –was really good..I would try these soon and let u know the outcome..nice presentation too..

      Reply

    15. Kitchen Flavours says

      Thank you Homecooked, Tina, Katy, Anncoo, Chris, Sanghi, Happy Cook, Somoo, Balakrishna Saraswathy, Priyanka, Priyanka, Nataysha and Prasu.Balakrishna Saraswathy – Try it and do let me know dear…

      Reply

    19. Varunavi says

      Wow wonderful looking biryani,i had this just once,hubby hates it so never made it at home.So this is going to be in my menu list when i visit u 🙂

      Reply

    23. Mythreyi Dilip says

      As always wonderful click dear, looks so rich and yummy!Happy diwali to you and your family dear, may this diwali light up your life with prosperity and lots of happiness!!!

      Reply

    33. Lena Rashmin Raj says

      amazing click dear..each snap is superb..i had uploaded prawns biriyani before 2months..but this snap is amazing compared to mine.. 🙂 🙂 Happy diwali to u and family.. 🙂

      Reply

    43. Kitchen Flavours says

      Thank you Sushma, Sailaja, Gulmohar, Varunavi, Chaklere, Cham, Smitha, Mythreyi, Kalyani, Rosa, S, Astra, Padma, Juliana, Nandini, Avisha, Rekha, Lena, Laila, 5 star foodie, Dershana,Anjum, Ivy, Prathibha, Kerstin, SE and Mommycuisine.

      Reply

    50. Sangeetha Subhash says

      Stumbled into your blog just now.u have wonderful yummy collection of recipe and cute space…would love to follow u.Slurp!!!Looks fabulous!!Prawns my all time fav..Love ur briyani version..feel like having it rite now.Thanks for sharing..See u often..:)

      Reply

    52. Latha says

      So delicious …..tempting pics.Thanks for visiting my blog….You have a great collection of recipes..Following u.

      Reply

    54. Thas says

      I can literally smell the aroma of all the spices from the pictures, I used to fry the prawns after marinating it, I liked your way of cooking the prawns, more healthy way:)

      Reply

    55. Reva says

      Yummy, yummy. yummy… what can I say..:) This recipe is just way beyond words to describe..:)Too good..:)Thanks for linking it to the event..:)I do have a question- Have you used a cloth for the background for the pic as it looks superb… very delicate design..:)Reva

      Reply

    56. Anonymous says

      hi
      please could u give a rough estimate of time prawn is cooked sepeartely. i always overcook prawns and am worried that precooking and again the cooking of prawns with rice is a two step cooking process for prawns . Will it not toughen the prawns
      Vg

      Reply

    57. Kitchen Flavours says

      Hello Vg,Prawns take very little time in cooking. So you have to be bit careful while cooking them. First you have to cook the prawns till all the water gets absorbed and till they turn soft (roughly 6-10 min). When you layer them with rice, they will cook further and become soft and tender. They won't turn hard. Try it and let me know.Happy Cooking!

      Reply

    58. Rituparna says

      I have some nice prawns in the refrigerator and have been wondering what to do with them. This recipe is making me salivate. Delicious!

      Reply

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