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.
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 10-15 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. Stir it.
Add basmati rice & let the water come to a boil.
This may take around 5 minutes. Check the rice grain. It will split if 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 when it is cooked. Remove from heat.
Assembling & layering the prawn biryani
Add mint leaves, coriander leaves & half of the fried onions over it.
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 or 5 minutes. Lower the heat & cook for 5 minutes. Remove from heat. Keep it 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.
Video
Notes
Do not overcook the prawns, it may turn hard (chewy or rubbery).
Always use a heavy bottom utensil/pan to make biryani.
Use fresh curd/yogurt to make it.
Avoid using lemon juice if using sour curd.
If the rice is cooked completely or when you press the rice grains if it is mushy then do not use it for making biryani.
If you do not have entire list of whole spices then add a few that is available in the kitchen pantry.
Addition of green chilies is optional. If you prefer less spicy then avoid adding it.
If you do not have kewra & rose essence then skip adding it. You can make biryani without it.
When the prawns biryani is cooked, check at the bottom of the pan. If there is any moisture left then place the biryani pot over the tava/ griddle. Cook it on the lowest flame (do not cover with a lid) until all the moisture evaporates. Keep an eye on it otherwise the biryani may burn.