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Spicy Prawn Biryani

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Last week when I got some prawns, D said, ” You know what I like (which is stir fried prawns). But if you want to try out something new, make it spicy.” I was quite pleased with the statement as I really wanted to something new, which was easy to prepare. Now the challenge was to find the right recipe. It didn’t take too long for me to find a recipe that fit the bill. Spicy Prawn Biryani. I was trying to recollect the last time I made Prawn Biryani. To my surprise, I realised that I had never tried making one. Well…as they say it’s better late then never

I got the recipe from Vahrevah. But decided to tweak it a bit. All of us just loved the Biryani

Spicy Prawn Biryani

Source: Vahrevah

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Spicy Prawn Biryani
Last week when I got some prawns, D said, " You know what I like (which is stir fried prawns). But if you want to try out something new, make it spicy." I was quite pleased with the statement as I really wanted to something new, which was easy to prepare. Now the challenge was to find the right reci
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Clean the prawns and marinate it with 1/2 tablespoon chilli powder, 1 teaspoon ginger- garlic paste, a pinch of turmeric powder and salt.
  2. keep aside for 10 minutes.
  3. Soak rice for 30 minutes.
  4. Heat a pan and cook the prawns on low heat till the water is absorbed.
  5. Drain onto a plate and keep aside.
  6. Heat oil in a pan.
  7. Add the bay leaf, cloves, cardamom, mace, cinnamon, poppy seeds, caraway seeds and cashew nuts and fry for 2 minutes or till they crackle.
  8. add the chopped onion and green chillies and saute till golden brown.
  9. add the remaining ginger- garlic paste and fry till oil separates.
  10. Add the remaining chilli powder, turmeric powder, coriander powder and garam masala powder and saute for a minute.
  11. Add the chopped tomatoes and cook till oil separates.
  12. Add the prawns and mix well.
  13. slowly add curd, a little at a time and stir well.
  14. Adjust the seasoning as needed.
  15. Add the soaked rice and stir for 2 minutes.
  16. Add water and a dollop of clarified butter and mix well.
  17. Cover and cook till the rice is done.
  18. Garnish with chopped coriander leaves and serve hot.
  19. You don't really require any side dish but if you wish you can use Raita.
Recipe Notes

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  1. Sanaa A'esha says:

    This is a family favourite. My mum makes it every Friday.

  2. Prachiti says:

    Was looking out for a recipe just like this one from a long time….Thank you so much for it…i love the spicy look of it…now eager to try it out

  3. Mareena Jerrish says:

    🙂

  4. shenaaz says:

    looks delicious what is mace n if i dont have kashmiri chilli powder can i use fine red chillies

  5. Mareena Jerrish says:

    Hi Shenaaz,

    Mace is the outer covering of nutmeg, known as Jaavitri in Hindi. You can use fine red chillies instaed of red chilli powder.

  6. Anonymous says:

    Is there any recipe can be prepared from prawns outer covering, head and tail like some chutney or any thing other than rather than throwing in dust been.

  7. Mareena Jerrish says:

    You can use them to make stock. Seafood paella is one such dish in which the heads n tails can be used..Though nothing has been posted in my blog yet

  8. lbezzala says:

    How much water should I use for 2 cups of rice?

  9. Mareena Jerrish says:

    For Basmati Rice, you can use 2.5 cups of water..if you are cooking in pressure cooker. Otherwise its better to cook the rice in lotsa water and drain when cooked.

  10. Spices says:

    Best Recipe. I loved it. Thanks for sharing the wonderful recipe with us. Buy Online Spices online at http://www.mangalorespice.com

  11. sreejith pattath says:

    Really good recipe

  12. MareenasRecipeCollections says:

    Thank you Sreejith

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