Most biryani are made with meat. This prawn biryani is very delicate and out of the ordinary. The bigger the prawn, the better it is...


  • 500 gms Basmati rice

  • 6 tablespoons biryani masala

  • 1/2 teaspoon black cumin seeds

  • 500 gms prawns - shells on

  • 1 bunch chopped coriander - divide into half

  • 1 bunch chopped mint - divide into half

  • 1½ cup Greek yoghurt

  • 4 teaspoons Garam masala

  • 4 tablespoons ginger garlic paste

  • 3/4 cup golden fried sliced onions

  • 5 tablespoons olive oil

  • 3 teaspons red chili powder

  • ¼ teaspoon Saffron - soak in 1 tablespoon warm water

  • Salt to taste

  • 1 cup sliced onions


  • 1.

    Soak basmati rice for 30min.

  • 2.

    Put water into a pot and let it boil.

  • 3.

    Then add 1 tablespoon of oil, salt, cumin seeds and soaked rice.

  • 4.

    Cook till the rice is done up to 80%

  • 5.

    Strain the rice and keep warm.

  • 6.

    Heat a pan over medium heat and add 4 tablespoons of oil, garam masalas, sliced onions, salt, ginger garlic paste.

  • 7.

    Fry and mix well till onions become golden in colour.

  • 8.

    Add prawns, mix well and spread the prawns evenly in the pan.

  • 9.

    Sprinkle and spread biryani masala,green chillies, half portion of mint leaves, half portion of coriander leaves, lemon juice, red chilli powder, Greek yoghurt over the prawns.

  • 10.

    Mix well.

  • 11.

    Cover and cook the prawn mixture for 6 mins.

  • 12.

    Add the 80% cooked rice to the cooked prawn mixture - spread rice evenly. Add fried onions, mint leaves, coriander leaves and saffron to the layer of rice

  • 13.

    Cover and cook over a heat diffuser for 8 mins.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 851kj
  • Fat Total 25g
  • Saturated Fat 5g
  • Protein 34g
  • Carbohydrate 125g
  • Sugar 5g
  • Sodium 1001mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


You can use this same method to cook chicken biryani. A good biryani has a slight crust at the bottom of pan. I use a Moroccan Tagine Pan to cook this biryani. You can find biryani masala in Indian Grocery shop. A heat diffuser is a stovetop utensil which ensures that heat is evenly distributed across the bottom of a pan and it can eliminate the common problem of burnt or unevenly cooked food.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
2 comments • 0 ratings
Please login to comment
Posted by Cheryl145Report
A very different biryani and it is not oily and heavy compared to lamb biryani.
Posted by Huda Abu HamdiaReport
mmmm.. yummy yummy .. my friend's mom makes this amazingly delicious biryani ..
thanks dear for submitting ..