Prawn Biryani (Shrimp biryani)

Prawn biryani (or Shrimp Biryani) is a quick and easy rice dish from Hyderabadi cuisine, made with prawns (or shrimp), rice, spices, and herbs. Easy biryani recipe with step-by-step photos and a recipe video.

Shrimp biryani can be made quickly for lunch or dinner. The marinating & cooking time is less for prawns compared to chicken or mutton. Love biryani recipes? Try these popular Hyderabadi chicken biryani or mutton biryani.

Prawns or shrimp dishes are our family favorites. What I love about making prawn dishes is that prawns can be cooked quickly & tastes amazing. I love to make Prawn Rava Fry, Prawns Pepper Fry & Prawn Ghee Roast.

About this recipe

In this recipe post, I am sharing the recipe for Hyderabadi prawn biryani. This biryani is full-on flavors, spices & aroma.

Prawn biryani (Shrimp biryani or Jhinga biryani) is a delicious combination of prawn, basmati rice, herbs & aromatic spices.

Whole spices enhance the flavor & aroma of prawn biryani. If you do not have all the whole spices, mentioned in the recipe card, then don't worry.

Add the whole spices that are available in your kitchen pantry. It may be as simple as green cardamom, cinnamon & cloves.

You may also like these other popular biryani recipes from this website

• Hyderabadi Chicken Biryani
• Mutton Biryani
• Chicken Tikka Biryani
• Kolkata Biryani
• Awadhi Biryani
• Egg Biryani

Ingredients & Substitutions

• Prawn: Also known as Shrimp or Jhinga. You can use either fresh or frozen prawns to make prawns biryani. A fresh prawn is the best option. If using frozen prawns then thaw them properly & use them.
• Rice: Use long-grain-aged basmati rice for making biryani.
• Ghee/clarified butter: It is an important ingredient that keeps the biryani soft & moist. It also adds richness to the biryani.
• Herbs: Coriander leaves & mint leaves.
• Flavoring - Red chili powder, coriander powder, and biryani masala powder. You can purchase biryani masala powder online or from the nearby Indian or Asian grocery store near you.
• Fried onions or birista: Fried onions give a sweet touch to the biryani.
• Whole spices: Fresh whole spices increase the aroma of biryani. Add a few whole spices that are easily available in your kitchen.
• Essence - Rose essence and Kewra essence. If you do not have them then skip adding them.
• Curd/Yogurt: Use fresh curd. The curd should not be sour. The consistency of the curd should not be too thick or too thin. If it is thick then mix little milk in it. Keep it in moderate consistency.

Step by step instructions with photos

Preparations

• Cleaning the prawns - Rinse the prawns in water. Check out for spoiled prawns (discolored or slimy). Prawns should always be white or grey in color. De-shell & de-vein it.
• Marinate the prawns - To marinate the prawns add salt, turmeric powder, ginger-garlic paste, green chili, lemon juice & curd. Mix it, cover & keep it aside for 30 minutes.
• Soaking the rice - Rinse & soak 1.5 cup basmati rice in water for 30 minutes. Drain off the water & keep the basmati rice aside.
• Saffron milk - Soak saffron in hot milk & keep it aside. You can skip this step.
• Make fried onions (birista) - Heat ¼ cup of oil in a pan over high heat. Fry the onions until golden. Spread it on a plate. You can skip this step & use store-bought fried onions or birista.

To cook the biryani rice

• Boil 5 cups of water. Add salt, ghee/clarified butter & whole spices.
• When the water comes to a boil, add basmati rice.
• Let it cook for 5 minutes or until the water comes to a boil again. Check the rice grain by pressing it between your thumb and finger. It will be soft and split when you press it. It should not be mushy. Drain off the water. Keep it aside.

Cooking the prawns

• Heat 2 teaspoon of oil in a heavy bottom pan over medium heat.
• Add the whole spices & sauté for a minute.
• Next, add red chili powder, coriander powder & biryani masala powder. Sauté it for a minute.
• Add the marinated prawn & cook it.
• Stir continuously until the gravy comes to a boil.
• Prawns will curl up ("C shape") when it is cooked. Remove from heat.

Assembling & layering the prawn biryani

• Add mint leaves, coriander leaves & half of the fried onions.
• Layer the cooked rice over it. Spread it evenly.
• Sprinkle coriander leaves, mint leaves, biryani masala powder, fried onions, kewra essence, rose essence & saffron milk.
• Close with a lid. Cook on medium heat for 5 minutes. Lower the heat & cook for 5 minutes. Remove from heat. Keep it covered aside for 10 minutes.
• Check at the bottom of the pan whether all the moisture is dried up or not.
• If not, cook on low heat until the moisture dries up.
• Serve shrimp biryani hot with raita or salad.

Tips to make the Best Prawn Biryani

1. Do not overcook the prawns. If overcooked then it may turn hard (chewy or rubbery).
2. Always use a heavy bottom utensil/pan to make biryani. Also, it should have a tight-fitting lid to ensure that it traps the steam inside.
3. Use fresh curd/yogurt to make it. Avoid using lemon juice if using sour curd.
4. The addition of green chilies is optional. But if you prefer less spicy then avoid adding it.
5. Use long-grain-aged basmati rice to make biryani.
6. If you do not have the entire list of whole spices then add a few that are available in your kitchen pantry.
7. Also, if you do not have kewra & rose essence then skip adding it. You can make this recipe without it.

Serving suggestions

Serve prawn biryani with Raita & salad. Salad may include onion slices, cucumber slices & a lemon wedge.

Storage suggestions

1. Leftover biryani can be stored in an airtight container. Let the biryani come to room temperature before storing it. Place it in the freezer.
2. When needed just thaw it. Take it out in a microwave-safe bowl/plate. Sprinkle some water over it & reheat it in the microwave.
3. Store biryani in small portions & take out the quantity that you are ready to consume. Reheat only that portion.
4. Do not reheat the biryani again & again. Biryani will lose its flavors, texture & aroma.
5. Use the leftover biryani within 2 days.
6. Make sure to store the leftovers within 2 hours of making it.