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Prawns Biryani Hyderabadi style recipe

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ఈ రెసిపీ Prawns Biryani recipe with step by step instructions.తెలుగు వెర్షన్.

prawns biryani

When you want to eat biryani and you have very less time to prepare or if you don’t want to get stuck in the kitchen for hours, Prawns Biryani is the best option. because the marination time for prawns is very less, unlike goat meat and chicken. And one more thing is if you are going to prepare this biryani for the first time the chances of failure is less, unlike mutton and chicken biryanis.

In this recipe, I have added 2 teaspoons of biryani masala as we like eating spicy. I suggest you, to use 1 tsp.when you are cooking biryani(of any type) the ratio of meat and yogurt should be 1(meat): 3/4(yogurt). we like eating double masala. So I added all the spices a little more in the video below. If you want to cook more quantity,  take all the spices double the quantity that I took and grind them. add only 1 tsp of Biryani masala, and taste the marinade. the marinade tastes almost like Biryani.so taste the marinade and adjust all the seasonings according to your taste.save the leftover masala for the future use.I didn’t add ghee in the video below. but I later found that adding 1 tbsp to 2 tbsp ghee/clarified butter to the marinade brings a lot of difference.it really enhances the taste of the Biryani.

If you are using frozen prawns, defrost them properly before marinating.they may turn rubbery otherwise.do not overcook the Biryani. cooking time may differ because different people prepare the marinade in different ways. if you add thick yogurt the moisture in the marinade evaporates very quickly and the biryani starts to burn.if you add semi thick yogurt, the moisture in the marinade takes more time to evaporate hence the cooking time will be more. The cooking pot is also important for making any biryani. you need to use a  heavy bottomed pan.if not(in case if you don’t have a heavy bottomed pan) you can place a flat tawa/pan to prevent the pot from direct contact with the flame.cook with fresh prawns if possible.I suggest using medium-sized prawns.

This recipe tastes good when served with Mirchi Ka Salan and raitha. Try this amazing Restaurant style recipe and let me know the result…..  🙂

prawns biryani

You might also like my other recipes

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Mutton Biryani Recipe
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Konaseema Kodi Pulao
Fish Dum Biryani Recipe
Ajanta Kodi Pulao Recipe
Keema Pulao Recipe
Chicken Pot Biryani
Hara Chicken Biryani/Pudina chicken dum Biryani

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Text version of Prawns Biryani

4.38 from 8 votes
prawns biryani
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Prawns Biryani Hyderabadi style recipe
Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
 
Course: Main Course
Cuisine: Hyderabadi, Indian
Servings: 4
Author: BINDU
Ingredients
For Masala
  • 1 tbsp Shahi jeera
  • 1 tbsp fennel seeds
  • 4 cardamom
  • 2 1-inch cinnamon sticks
For the Fried Onions
  • 2 big onions very thinly sliced
  • oil for deep-frying
For Marination
  • 500 grams prawns
  • 375 grams yogurt
  • 1/2 tbsp turmeric powder
  • salt as per the taste
  • 2 tbsp red chili powder
  • 2 tsp biryani masala
  • 1/2 of the fried onions
  • 2 green chilies finely chopped
  • 1 tbsp ginger garlic paste
  • 1 lemon
  • 1/2 cup mint leaves
  • 375 grams yogurt
For Boiling the Rice
  • 500 grams Basmati Rice
  • whole garam masala spices
  • 2 bay leaves
  • salt add until the water tastes salty
  • 1/4 cup mint leaves
  • 2 tbsp oil
For Biryani
  • 4-5 tbsp of oil
  • 1/4 cup mint leaves
  • leftover fried onions
  • 1/4 tsp food color optional
Instructions
MASALA PREPARATION.
  1. dry roast shahi jeera, fennel seeds, cinnamon, cardamom, cloves make them into a powder.
  2. I have used 2 tsp of masala in this recipe.but you can add less masala or according to your taste.
FRYING THE ONIONS.
  1. take two onions, cut them into very thin long slices.
  2. heat oil for deep fry.
  3. fry onions until they turn into golden brown color.
  4. drain out the excess oil while taking them out.
  5. they will become crispy within a minute.keep aside.
PREPARING PRAWNS.
  1. rinse prawns thoroughly.
  2. remove the outer shells if any.
MARINATION.
  1. take prawns into a bowl.
  2. add turmeric powder, salt, red chili powder, biryani masala, ginger garlic paste, fried onions, chopped green chilies, mint leaves, lemon juice and, yogurt.
  3. leave the marinade for 30 minutes.
SOAKING RICE.
  1. soak the rice soon after you finish marination process.
  2. soak basmati rice for 30 minutes.
BOILING THE RICE.
  1. pour water in a vessel, add all whole garam masala spices, salt, mint leaves, and oil.
  2. water should taste salty.
  3. bring water to a boil.
  4. when the water starts to boil, add soaked basmati rice and cook for 3-4 minutes.do not cook the rice completely.
  5. rice must be half cooked.rest of the cooking is done using the moisture in the marinade.
  6. turn off the flame after 3 minutes.strain out the water from rice immediately.
COOKING BIRYANI.
  1. take a thick bottomed vessel, add 4-5 tbsp of oil approximately(you can use the oil used for frying onions).
  2. then pour the marinade into the vessel and spread it evenly.
  3. spread the rice over the marinade evenly, add few mint leaves and fried onions over the rice.
  4. cover it and cook on high flame for 10 on minutes on medium-high flame and later 7-10 minutes on a low flame.
  5. turn off the heat and leave it for some time.do not open the lid immediately.
Recipe Notes

you may use the masala powder and red chili powder according to your taste. I like eating spicy, so I have added 2 tbsp masala. wash prawns with buttermilk to get rid of the fishy smell.

Prawns biryani

Video version of Prawns Biryani

Reader Interactions

Comments

    • BINDU

      Dear Treesa,
      Yes! you can cook it in microwave safe Rice cooker for 10-12 minutes instead of stove.but rest of process (marination) is to be done as i mentioned above.

      Reply

    • Nushra

      Hi lovely prawn biryani recipe. Can I please know how much water is needed to cook 500g basmati rice. I’ve never cooked rice in the stove before so a feedback would be wonderful. TIA

      Reply

      • BINDU

        Hi dear Nushra!it doesn’t matter how much water you take.because you need to strain out the water after cooking the rice for 2-3 minutes from the boiling point.but please make sure that
        1.water should at least be 2 inches above the level of rice.
        2.water should taste salty.
        3.strain out the water immediately after you turn off the heat.otherwise the rice will get cooked completely.it will become mushy after cooking on dum.
        4.add little oil to the water while boiling to get non-sticky and flaky rice.
        hope my suggestions may help you….

        Reply

  5. Nalini

    I cooked prawn biryani as per your recipe and my family enjoyed their lunch today. I had raita and dates pickle to go with it.

    Thank you for your step by step instructions.

    Reply

    • BINDU

      Hi Priya!it may have happened due to less moisture in the marinade.did you add enough yogurt while marinating prawns?while cooking any biryani some points to be noted
      1.ratio of meat and yogurt should be in 1 : 3/4 .
      2.need to grease the cooking vessel with oil(3 tbsp appxly) before adding the marinade.
      3.use thick bottomed vessel.
      4.as it is dum style biryani,you need to cover the vessel properly to prevent the moisture from escaping.if the moisture escapes it will get burn quickly.

      don’t worry dear Priya!try once again.but next time try with less quantity.even my biryani got burnt for the first 2-3 times.but now i can cook any biryani very easily.hope my suggestions may help you… 🙂

      Reply

        • BINDU

          Yes priya!even that’s a good idea…..and please refer to the point 10 in the text version of the recipe and adjust the time accordingly.try cooking on high flame for 5-7 minutes( instead of 10 minutes) and rest of the time on simmer.hope that works. 🙂

          Reply

      • Sulagna Saha

        Hi. A question. If the proportion of meat and yoghurt is 1:3/4, is it applicable to mutton.
        chicken biryani recipes too?

        Reply

          • Sulagna Saha

            I tried making the biryani, the prawns turned rubbery. Can you help in what might have gone wrong?

            The mutton biryani recipes doesn’t have 3/4 th yoghurt in proportion to the mutton. Any reason?

          • BINDU

            Hi, Sulagna.The prawns turn rubbery if you use frozen prawns without proper defrosting.overcooking also might be the reason.I had used 300grams yogurt in Mutton Biryani.There is no reason.if you want less masala in the biryani.you need to add less yogurt.for double masala you can add more yogurt.but for the beginners using 1 : 3/4 is good.after getting some expertise you can adjust the quantities accordingly.really really sorry for the delay in reply.

    • BINDU

      Hi Bhaskar!probably you didn’t notice – i have added lemon to the marinade.i didn’t add nutmeg and star anise.but you can add them for extra flavor.use very less nutmeg(i.e 1/8th of the fruit).do not powder them.add them directly to the marinade.

      Reply

  11. May

    Hello,

    Sounds like a great recipe amd I a, so eager to test it out. I wanted to ask did you use frozen cooked prawns or were they raw prawns?

    Does it matter if you use pre cooked frozen prawns?

    Thanks.

    Reply

    • BINDU

      Hi,

      I have used fresh raw prawns.For authentic Hyderabadi biryani the raw meat is marinated and cooked on DUM(vapour).so I suggest you to use fresh raw prawns for this recipe…… 🙂

      Reply

  13. Lavi

    5 stars
    Hii , thanks for the wonderful recipe. Tried this and it make out too good.really scrumptious and same as hyderabadi dum biryani.

    Reply

  14. P.R.Rao

    hai.
    Before putting heavy vessel i heated onion fried left over oil ( 1.1/2 tea spoon)added finely ground ginger garlic paste immediately stopped the heat and stirred properly to cook a little to get rid of raw smell. Then neatly mixed the marinated prawns with marinade and mixed up. Now spread the partially cooked rice in layers etc… It turned superb. Here in Hyderabad ginger garlic is a must ingredient almost in all biryani recipes.

    Reply

    • BINDU

      Hi, Rao garu.Thank you for trying the recipe and I’m glad that it turned out good.I forgot to mention the ginger garlic paste in the Ingredients.but mentioned in the marination process.It’s an editing mistake in the video also.Even I never make without ginger garlic paste.I’m a Hyderabadi too.Because of you, I found the mistake in the text version.I have updated the text.Thank you… 🙂

      Reply

  17. Sana Mansuri Nagariya

    4 stars
    Hello there,
    I made this really simple and quick recipe, it turned out to be great. I served bit with cucumber onion tomato raita. It was highly praised and enjoyed. It’s great for beginners. Also be careful about following the instructions for dum. I half cooked prawns in salt turmeric water (boiled)., and then added to the marinade, still, it turned out well, next time u an cooking it raw on dum.
    Ps I had never cooked prawns before!

    Reply

  18. Geoff

    3 stars
    Everything straight forward, but the extremely fresh prawns were very dry and the pan scalded. Too much time on high recommended and should use more coriander.

    Reply

  19. Sam

    5 stars
    Hi!
    I just tried this recipe today and it turned out great! Thank you for such a fool-proof, restaurant quality recipe. I took a lot of short cuts such as using peeled, deveined frozen shrimp and packaged biryani masala (Everest Shahi Biryani masala) and it still was a pretty tasty recipe that I was able to make in an hour. Thank you and keep up the good work!

    Reply

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