Prawn Biriyani

Prawn Biryani Recipe: Fragrant South Indian Seafood Biryani

Juicy prawns, rice scented with fresh mint, and a last-minute squeeze of lime. This prawn biryani recipe comes together in one heavy-bottomed pot, yet the flavour stays with you long after the plate is empty. Nobody at the table stops at one helping.

Recipe Creator – Ashha D.Raj

Recipe Overview

• Recipe: Prawn Biryani (Prawn Biriyani)
• Marination: 30 minutes
• Cooking time: 45 minutes
• Servings: 4
• Cuisine/Course: South Indian, biryani
• Diet: Non-vegetarian
• Difficulty: Easy
• Flavour profile: Mildly spicy, herby and tangy
• Storage: Best eaten within 1 day

Ingredients Overview

Main ingredients

• 250 g prawns, cleaned and deveined
• 1 cup jeeraka samba rice, washed

Aromatics and vegetables

• One chopped onion, two chopped tomatoes, and two to three green chilies
• 1½ tsp ginger-garlic paste
• 3 tbsp mint leaves

Spices and seasoning

• ¾ tsp red chilli powder, ¼ tsp turmeric, salt
• 1 tbsp lime juice

Cooking medium and garnish

• 1–2 tbsp oil (coconut oil recommended)
• Coriander leaves

Jeeraka samba is a small, aromatic grain that soaks up the masala well. Browned onions add sweetness, tomatoes add tang, and mint keeps the dish fresh. Lime juice at the end brightens the prawns. For a richer biryani, replace part of the water with coconut milk.

Health Benefits and Nutritional Aspects

Prawns are a good source of lean protein and provide minerals such as iodine and selenium. Tomatoes contribute vitamin C, while mint and coriander add freshness and small amounts of micronutrients. Rice supplies energy-giving carbohydrates. Since the recipe uses just 1–2 tablespoons of oil, it is fairly light for a biryani. Coconut milk adds richness along with extra fat, so use it in moderation. This dish should be avoided by anyone who is allergic to shellfish.

Step-by-Step Preparation

• Marinate the prawns for 30 minutes with ½ tsp ginger-garlic paste, turmeric and chilli powder.
• Heat oil in a heavy-bottomed vessel, toss the prawns for 5 minutes, then set aside.
• In the same oil, fry the onions until brown.
• Add tomatoes and green chillies and cook until mushy.
• Stir in the remaining ginger-garlic paste.
• Pour in 2–2½ cups of water and bring to a boil.
• Add mint, coriander, rice and salt.
• Cover and cook on a low flame for 10–15 minutes, then check that the rice is done.
• Add the prawns and lime juice gently, let it sit for a few minutes, then serve hot with raita.

Tips for the Best Results

• Cook the prawns only for the stated 5 minutes so they stay tender.
• Brown the onions well, since they build the flavour base.
• Adjust chilli powder and green chillies to your spice tolerance.
• Keep the flame low once the lid is on so the rice cooks evenly.
• Refrigerate leftovers and finish them within a day. Reheat gently with a splash of water.

Frequently Asked Questions

Can I use basmati instead of jeeraka samba?
Yes, but the water quantity and cooking time will differ, so check the rice as it cooks.

How do I make it less spicy?
Reduce the red chilli powder and green chillies. Raita also cools the heat.

Can I use coconut milk?
Yes. Mixing coconut milk with water gives a richer flavour.

Can I use frozen prawns?
Thaw them fully and pat dry before marinating.

What should I serve with prawn biryani?
Cool raita is the classic partner.

How long does it keep?
Eat it within one day for the best taste and texture.

Try Another Biryani

If you enjoyed this recipe, try our Mushroom Biriyani for another delicious homemade meal.

Conclusion

This prawn biryani recipe proves that great flavour doesn’t need a long ingredient list. With fresh mint, tender prawns and fragrant rice, it’s a dependable choice for lunch, dinner or weekend guests.

Follow Baby Amma’s Kitchen

Love home-style South Indian cooking? Follow along for more recipes:

YouTube
Facebook
Instagram