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.

Prawn biryani

Prawn biryani

This is a dish that I have been making for the last 20 years and it is a family favourite. The flavours of yoghurt, spices, coconut and green chillies make for a delicious combination.


(Serves 4 persons)

Prawns 500 g, cleaned and deveined
Basmati rice 1 1/2 cups, soaked for 15 minutes
Water 1 1/2 cups
Onions 2 medium plus 1 small, sliced
Tomatoes 2, chopped
Garlic 4 cloves
Ginger 1″ piece
Green chillies 3
Grated coconut 2 tbsp
Coriander leaves 1/2 cup, chopped
Mint leaves , a few sprigs, chopped
Thick curd 3 tbsp
Garam masala 1 tsp
Cashew nuts 8 whole
Raisins 10
Oil 5 tbsps

Whole spices for rice:
Cinnamon 1″ piece
Cloves 2
Star anise 1
Bay leaf 1
Ghee 1 tbsp
Salt to taste

Marinade for prawns:
Red chilli powder 1 tsp
Turmeric 1/2 tsp
Pepper 1/2 tsp
Salt to taste


Marinate the prawns in the spices and keep it aside.

Cook the rice with the whole spices, salt and the ghee in the microwave for 15 minutes.

Grind together the green chillies, coconut, garlic, ginger and yoghurt.

Heat oil in a heavy bottomed deep vessel and fry the marinated prawns. When the water has evaporated, add two sliced onions. Saute till they become translucent. Add the tomatoes, ground paste, coriander leaves and mint leaves. Add 1/2 cup water and cook till the gravy thickens.

Add the cooked rice and cook on a slow fire for three minutes.

In a small frying pan, heat 1 tsp of ghee and separately saute the raisins, cashew nuts and one small sliced onion. Garnish the biryani and serve hot.