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- 1. Basmati rice – 2 cups
- 2. Prawn/ Shrimp - 1 cup (small sized)
- 3. Onion – 1(large or 2 medium)
- 4. Tomato - 1 (big sized)
- 5. Mint – ¼ cup
- 6. Coriander/ Cilantro – ¼ cup
- 7. Green chilli – 2
- 8. Ginger garlic paste – 1 tbsp
- 9. Turmeric powder – ¼ tsp
- 10. Red chilli powder - 1 tsp
- 11. Biryani masala powder – 1 ½ tsp
- 12. Curd – 1 tbsp
- 13. Salt – to taste
- 14. Water – 2 cups
- 15. Oil – 1 tbsp
- 16. Ghee – 1 tsp
- 1. Bay leaf - 1
- 2. Star anise - 1
- 3. Clove - 2
- 4. Fennel seeds - ½ tsp
- 5. Cumin seeds - ½ tsp
- 6. Cinnamon stick - 1
- * 1 cup = 235 ml
- Wash and soak rice in water for 20 minutes. Clean the prawn and keep it aside. Slice onions thin, chop mint and cilantro finely and make slit in green chilli.
- Heat oil in and ghee in pressure cooker, add cumin seeds, fennel seeds, bay leaf, clove, cinnamon stick and cardamom.
- When aromatic add sliced onion and green chilli. Saute well until onions turn soft.
- Now add ginger garlic paste. Saute well until the raw smell goes.
- Now add the sliced tomatoes, chopped mint and chopped cilantro. Saute well for a minute. Now add prawn, salt, turmeric powder, red chilli powder and garam masala powder. Mix well and cook the prawn for a minute so that they get coated well in masala.
- Now add curd to it and mix well.
- Now add 2 cups of water and mix well. Allow the water to boil. Check for salt at this stage.
- Finally add soaked rice and mix everything well.
- Now allow the mixture to boil well. At this stage add ghee and mix well. When the mixture has started to boil close it and pressure cook for 1 to 2 whistles in medium flame.
- When the pressure has subsided allow it to rest for 5 more minutes. Now open the cooker.
- When the rice looks done take it from the sides using spatula and fluff it gently. Serve it hot with raita!
How to make Prawn biryani with step by step images

- Wash and soak rice in water for 20 minutes. Clean the prawn and keep it aside. Slice onions thin, chop tomato, mint and cilantro finely and make slit in green chilli.
- Heat oil in and ghee in pressure cooker, add cumin seeds, fennel seeds, bay leaf, clove, cinnamon stick and cardamom. When aromatic add sliced onion and green chilli. Saute well until onions turn soft.
- Now add ginger garlic paste. Saute well until the raw smell goes.
- Now add the sliced/chopped tomatoes, chopped mint and chopped cilantro. Saute well for a minute.
- Now add prawn, salt, turmeric powder, red chilli powder and biryani masala powder (store bought). Mix well and cook the prawn for a minute so that they get coated well in masala. Do not cook the prawn for long time as it will become rubbery in the end.
- Now add curd to it and mix well. Now add 2 cups of water and mix well. Allow the water to boil. Check for salt at this stage.
- Finally add soaked rice and mix everything well. Now allow the mixture to boil well. At this stage you can add 1 tsp ghee as well which gives good taste and makes the rice look shiny as well. When the mixture has started to boil close it and pressure cook for 1 to 2 whistles in medium flame.
- When the pressure has subsided allow it to rest for 5 more minutes. Now open the cooker lid. When the rice looks done take it from the sides using spatula and fluff it gently. Serve it hot with raita!
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