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. Here's how to make this easy prawn biryani recipe with step-by-step photos and a recipe video.

I love making prawn biryani at home for lunch or dinner. It’s quick, flavorful, and always a hit. The juicy prawns soak up all the biryani spices beautifully.

Jump to:

• Ingredients & Substitutions
• How to make Prawn Biryani (With Step by Step Photos)
• Tips to make the Best Prawn Biryani
• Serving suggestions
• Storage suggestions
• Recipe Card

I learned to make it by trial and error, and now it’s a family favorite. Unlike Hyderabadi Chicken biryani or Mutton dum biryani, prawn biryani cooks faster, and that's a win when I'm short on time.

Prawn or shrimp dishes are family favorites. What I love about cooking prawns is that they’re quick to make and always taste amazing, whether it's Prawn Rava Fry, Prawn Sukka, Prawns Pepper Fry & Prawn Ghee Roast.

I marinate the prawns first to lock in the flavor. Then I cook the rice and prawns separately, and layer them to get that biryani-style finish.

If you're new to biryani, this is a great place to start. The recipe is beginner-friendly, and I’ve shared all my tips below.

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 prawn biryani. A fresh prawn is the best option. If using frozen prawns, then thaw them properly & use them.
• Biryani Masala Powder: I used homemade biryani masala powder.
• Basmati 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 an 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. It may be as simple as green cardamom, cinnamon & cloves.
• 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 a little milk into it. Keep it in moderate consistency.

How to make Prawn Biryani (With Step by Step 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. Use thick curd or yogurt for a creamy base.
• 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 (it's undercooked) 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-bottomed 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 them.

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