Hyderabadi Prawn Biryani Recipe

hyderabadi prawns biryani served in a plate.

5 from 1 vote

This Prawn biryani recipe, made in Hyderabadi style, is one of the easiest and tastiest biryani recipes you can make at home. Juicy prawns and fragrant basmati rice are layered and slow-cooked in dum style. It's easy to make, requires fewer ingredients, tastes better than any restaurant, and can be made ahead. Step-by-step instructions with photos and a recipe video.

Prep Time35

Cook Time20

Course: Main

Cuisine: Hyderabadi, Indian

Servings: people

Calories: 514kcal

Author: Preeti Nayak

Equipment

1 Heavy bottom pan

Ingredients

To marinate prawn

425 grams prawn or shrimp the weight is after cleaning and deveining.
½ cup curd/yogurt
Salt to taste or ½ tsp
¼ teaspoon turmeric powder
1 tablespoon ginger-garlic paste
2 teaspoon lemon juice
2 green chilies slit from the middle and cut into quarters

To cook rice

salt
2 green cardamoms (choti elaichi)
1 Bay leaf (tej patta)
2 cloves (laung)
1- inch cinnamon sticks (dalchini)
2 cups of basmati rice. Rinsed and soaked in water for 30 minutes.

To cook prawn

¼ cup oil
3 medium-sized onions
2 green cardamoms (choti elaichi)
1 star anise (chakra phool)
4 cloves (laung)
1 bay leaf (tej patta)
2 medium-sized tomatoes finely chopped
¼ teaspoon salt
1 teaspoon red chili powder add as per taste
2 teaspoon coriander powder
4 teaspoon homemade biryani masala recipe link in description (If using store bought, add 2-3 tsp)

For layering biryani

½ cup coriander leaves chopped (dhaniya)
¼ cup mint leaves chopped (pudina)
1 teaspoon ghee
2 teaspoon lemon juice
1 teaspoon red chili powder add as per taste
2 teaspoon coriander powder
4 teaspoon homemade biryani masala recipe link in description (If using store bought, add 2-3 tsp)

Instructions

Preparations

Rinse the basmati rice in water 2-3 times until the water runs clear. Soak it in fresh water for 30 minutes, then drain before cooking. Slice onions, chop tomatoes, and herbs. Keep the spices ready.

Marinate the prawns

In a bowl, mix yogurt, salt, turmeric, ginger-garlic paste, lemon juice, and green chilies. Add prawns or shrimp, toss to coat. Cover and refrigerate for 15-30 minutes. I always keep prawns in the fridge while marinating, which keeps them fresh and firm.

Cooking the rice

Bring 9 cups of water to a boil with salt and whole spices. Add soaked basmati rice and cook until grains are 80% cooked. To check it, when you press the grain, it should split, not mash. Drain and set aside.

Cooking prawn

Heat oil in a heavy-bottom pan. Add sliced onions. Fry sliced onions until deep golden brown. Switch off the heat. Remove them to a plate to layer the biryani.
In the same pan with the remaining oil, add the whole spices and fry for 20-30 seconds. Add tomatoes and a pinch of salt. Switch on the heat. Cook on medium heat until the tomatoes are soft and mushy.
Stir in red chilli powder, coriander powder, and biryani masala. Cook until the masala starts leaving oil at the sides. If the masala sticks to the pan, add a splash of water and stir.
Add marinated prawns. Cook, stirring continuously until the marinade comes to a boil. Cook 2-3 minutes until prawns start to curl (C shape), don't overcook. Reduce the heat to low. I usually taste the masala here and adjust salt or spice. Once rice is layered, you can't fix it easily

Layering and Dum cooking prawn biryani

First layer - Take out half the prawn masala into a bowl (you'll use it in layering). Sprinkle half the fried onions, half the coriander, and mint. Layer half of the cooked rice. Drizzle 1 teaspoon of ghee over the rice.
Second layer - Spoon the reserved prawn masala over the rice. Top with fried onions, coriander, and mint.
Final rice layer - Cover with remaining rice. Sprinkle the remaining fried onions, coriander, mint leaves, and 2 teaspoons of lemon juice on top.
Dum cook. Cover the pot with a plate and place some weight on top to seal it tightly. Cook on the lowest flame for 7 minutes. Turn off the heat and rest for 5 minutes. Serve prawn biryani hot with raita and salad.

Video

Notes

You can use store-bought or homemade biryani masala powder.
Soaking rice makes it fluffy, non-sticky, and faster to cook.
Marinating prawns (15-30 mins) removes the smell, keeps them soft and juicy.
Use a heavy pot to avoid rice burning or sticking during dum cooking.
Don't open the lid, trapped steam cooks rice evenly.
Rest before serving 10 mins for flavors to settle and aroma to absorb.

Nutrition