For the Masala

Coconut oil                          -        2 tbsp

Prawns shelled                    -           40

Red Chilli Powder               -        2 tbsp

Corriander Seed powder     -        1 t/s

Turmeric Powder               -        1 t/s

Fennal Seeds                     -        1 tbsp

Biryani masala                   -        1 tbsp

Garam Masala powder        -        1 tbsp

Onion julienne                   -        300 gms

Coconut milk                     -        1 cup

Green Chillies                    -        4

Ginger-Garlic paste            -        7 tbsp

Tomatoes sliced                 -        250 gms

Pepper powder                      -        1.5 tbsp

Cinnamon stick                     -        3

Caraway seed (shahi jeera)    -        1 tbsp

Bay Leaf                               -        1

Black Cardamom                   -        2

green Cardamom                   -        4

Star anise                              -        1

Pepper powder                      -        1 tbsp

Cloves                                   -        4 to 5

Pepper corns                           -        4 to 5

Stone flower (dagad phool)    -        2

Chopped Coriander Leaves    -        ½ cup

Potatoes diced lengthwise     -        2

mint leaves                           -        few

Lime juice                             -        2

Salt                                       -        per taste

 For white paste:

Melon seed                             -        2 tbsp

White sesame seed                 -        2 tbsp

Poppy Seeds                             -        1 tbsp

Almond                                     -        6 to 7

Cashew Nuts                             -        3 to 4

For the rice

Basmati rice                           -        1 kilo

Coconut milk                           -        2 cups

Water                                       -          4 cups

Onion julienne                         -        150 gms

Sugar                                       -        1 tbsp

Cashew nuts                            -        10 to 12

Raisins                                    -        10-12

Big black cardamom                -        few

Cinnamon stick                       -        1

Star anise                                -        1

Bay leaf                                 -        1

Mace powder                          -        1 t/s

Salt                                       -        per taste

Ghee                                     -        few drops

Saffron strands (optional)       -        few

Mint leaves                            -        few



Firstly mix prawns with chili powder, coriander powder, turmeric powder, lime juice and salt.


Marinate prawns for 20 mins.


Soak basmati rice in water for 10 mins.


To make the biryani rice. Heat oil / ghee in a large pan. Saute onion until golden brown. Add sugar which will help the onion to caramelize faster.


In the same pan add cashew nuts, raisins. Saute for 2 mins more. Place these fried onion and cashews aside.

Add little oil in the above pan Or in the vessel which you will cook rice. Add bay leaf, star anise, cinnamon and black cardamom.


Saute until it leaves nice aroma. Now add coconut milk and half of mace powder stir all nicely.


It’s time to add the soaked basmati rice. Add water and cook uncovered on high heat. When the water is reduced lower the heat. Cover tightly and cook till half cooked Or par boiled. Strain if a any excess water.


For the white paste blend all ingredients. Grind until smooth paste is formed add little water if required.


Take oil / ghee in another wide bottomed vessel. Add caraway seed, green cardamom, bay leaf, pepper corn, cinnamon stick, black cardamom and stone flower.


Saute for a minute then add onion. Add some salt stir for 2 to 3 mins until they change color to light brown.


Now time to add tomatoes, green chilies and ginger-garlic paste. Mix all nicely.


Also add pepper powder and stir, cook the tomatoes until slightly soft.

Add coriander leaves mix all nicely.


Now put biryani masala and garam masala powder. Stir all well.

Put chopped potatoes.


Pour coconut milk and mace powder.

Add the grounded white paste. If you like it spicy then add some more red chili powder this time.

Stir all nicely. Finally add prawns. Cover and cook with some water over a lid. Cook until potatoes are half cooked. Check the taste and salt as per taste. Alter any spices if required.


Take another big vessel / pan for stacking layers for biryani. Spread some prawns gravy first at the bottom.


Now spread some parboiled rice enough to cover the prawns gravy.

Place some fried onion, ghee, mint leaves, saffron strands, fried cashews and raisins over the parboiled rice.


Again spread prawns gravy , then parboiled rice, again spread some fried onion, ghee, mint leaves, saffron strands, fried cashews and raisins. Repeat until gravy is over and finish with rice on top.

Cover tightly with a heavy weight and cook till done. Should take about 25 mins on slow heat. Just remove one potato and check if potatoes are cooked so is your prawns biryani. Serve prawns biryani with fried onion and salad.

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