Prawn Biryani, Quick & Easy

Prawn Biryani, Quick & Easy

I love all shelled seafood and prawns are my favourite. I have always made prawn biryani but my usual recipe is quite long and complicated. The other day, I wanted to make prawn biryani fast. And I came up with this recipe that can be made in less than an hour.


Prawns 250 g, cleaned, shelled and deveined

For the marinade:

Red chilli powder 1 tbsp
Turmeric powder 1 tsp
Pepper powder 1/2 tsp
Salt to taste

Onion 1 large, sliced
Oil 3 tbsp
Basmati rice 2 cups, washed and soaked
Ghee 1 tbsp
Green chillies 2, chopped
Tomatoes 2 medium, chopped

Coconut milk 1 carton
Curry leaves


Marinate the prawns and leave for about half an hour.

Heat oil in a wok and add the onions. Saute till the onions turn translucent.

Add the green chillies and curry leaves. Fry for a minute.

Add the marinated prawns and fry for two minutes.

Add the tomatoes and fry for 3-4 minutes.

Add 2 cups of water and cook for 5 minutes.

Drain the soaked basmati rice and add to the wok. Mix well. Add the coconut milk.

Transfer to a microwave safe dish. Microwave for 14 minutes.

Loosen the rice with a fork and add the ghee.

Serve hot.

Jackfruit Biryani

Jackfruit Biryani

It is jackfruit season in Kerala and the tree in my cousin’s backyard is laden with fruit. She gave me raw jackfruit and my original plan was to cook it the traditional way with coconut. But the smell of fresh raw jackfruit as it boiled was so tempting that I decided to try to make biryani with it. This is a recipe that I developed on the fly and the end result turned out delicious.


Raw jackfruit 300 g, cut into cubes

Turmeric 1 tsp

Salt 1tsp

Basmati rice 2 cups, soaked for 15 minutes and drained

Mustard seeds 1/2 tsp

Onion 1 medium, sliced

Garlic cloves 5

Ginger 1” piece

Green chilli 1, chopped

Tomato 1 large, chopped

Red chilli powder 1 tsp

Coriander powder 1/2 tsp

Cumin powder 1/2 tsp

Curry leaves 1 sprig

Oil 2 tbsps

Water as needed


Boil the raw jackfruit in two cups of water with salt and turmeric till all the liquid evaporates. By now the jackfruit should be tender but still succulent.

Heat the oil in a heavy bottomed pan. You can use any vegetable oil.

Add the mustard seeds. When the seeds stop sputtering, add the onions. Sauté the onions till they turn golden brown.

Crush the garlic and ginger in a stone pestle and mortar. Add this to the onions. Sauté for a few minutes till the raw smell of garlic disappears. This should take only about 2-3 minutes. Add the curry leaves.

Add the cooked jackfruit to the pan and fry for a minute.

Add the tomatoes and green chilli. Fry for a couple of minutes.

Add the drained rice and mix well. Add the spices and add about 3 cups of water.

Bring to a boil. Reduce the heat, cover the biryani and cook till the water evaporates. By now the rice will be cooked.

Switch off the heat and let it stand for 10 minutes. Serve with a green salad or mango salsa.

Easy Chicken Biryani

Easy Chicken Biryani

Biryani began life among the Muslims of the Indian subcontinent, say some. Others say it was developed in the royal kitchens of the Mughals. Some historians say that the Arab traders brought it to Kerala. Whatever be the origin of the dish, today it is loved across the world, not only by the Indian diaspora but by all races and nationalities.

While some recipes take hours to prepare, this chicken biryani is a quick and easy recipe that I developed as a busy working mother. It is tasty but you can serve this one-pot dish in less than an hour.


Chicken 1/2 kg, with bones

Basmati rice 2 cups

Onion 1 large, sliced

Tomatoes 2 large, chopped

Yoghurt 1/2 cup

Red chilli powder 2 tbsp

Turmeric powder 1 tsp

Pepper powder 1/2 tsp

Biryani masala 1 tsp

Cinnamon 1” stick

Cloves 2

Bay leaf 1

Raisins 1 tbsp

Roasted cashews 2 tbsps

Oil 3 tbsps

Ghee 1 tsp

Curry leaves

Coriander leaves for garnish

Salt to taste


Marinate the chicken with red chilli powder, turmeric powder, pepper powder, salt and yoghurt and leave it for 15 minutes.

Soak the rice in water for 10 minutes, drain.

In a heavy bottomed pan, heat the oil.

Add the sliced onions and fry till they turn translucent.

Add the bay leaf, cinnamon stick and cloves. Sauté for a few seconds.

Add the marinated chicken and fry for 2 minutes.

Add the chopped tomatoes and curry leaves. Add 1 cup of water and cook covered for 20 minutes. Add more water if needed.

Add the rice, raisins and biryani masala and mix well. Cover and cook on a slow fire for about 30 minutes.

By now the rice will be cooked and the chicken will be tender and juicy.

Add the ghee and garnish with cashew nuts and coriander leaves.

Serve hot with raita and garden salad. Or a serving of banana chips.