Prawn Biryani

Mouth-watering Biryani recipe, for all prawn lovers out there… relatively quicker compared to the original Biryani but equally flavorful and delicious. You can add your choice of vegetables for a personal touch!

Ingredients (for 2)

  • 2 cups prawns
  • 1 cup Basmati rice
  • 3 cups vegetable stock
  • 2 ripe red tomatoes
  • 1 tbsp lemon juice
  • 2 tbsp vegetable oil or ghee
  • 1/2 onion
  • 1 garlic clove
  • 1/2 tsp turmeric
  • 1/2 tsp ginger (grated)
  • 2 tbsp cilantro
  • 1/4 tsp saffron
  • 1/2 tsp cinnamon
  • 1 tsp cumin seeds
  • 1/4 tsp cardamom
  • chili peppers as desired
  • salt


  • Peel and devein the prawns
  • Chop the tomatoes and finely dice the onions, and set them aside
  • Heat vegetable oil (or ghee) in a large skillet and stir fry onions and crushed garlic cloves until golden brown
  • Add ginger (grated), turmeric, cumin, chilies (use fresh green chilies for best results) and fry the spices over medium heat for 1 minute
  • Stir in the tomatoes and the prawns and sauté over medium heat for 7-8 minutes
  • When ready, drizzle with some lemon juice, cover and keep warm
  • In the meantime, wash the rice thoroughly in a colander and place it in a deep saucepan
  • Add vegetable stock, cardamom, cinnamon and saffron; stir, cover and cook at very low heat until rice is tender (stir frequently and add more stock if necessary to keep it moist)
  • When ready, spoon the rice onto your serving platter, layer the prawns on top and sprinkle with some fresh coriander

Tips from the Chef

  • Try using ghee (clarified butter) instead of vegetable oil for a more authentic flavor
  • If individual spices are not available, you can use Garam Masala powder