Shrimp Or Prawn Biriyani - Kravings

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Jun. 03, 2019

Biriyani is no longer a subcontinent secret. Everyone knows what it is and had tried it at some point. It is rumoured to have been brought down from Persia and is derived from the word biriyan or to fry. The Mughals were the first to make their version and it spread like wildfire all over the Indian subcontinent and its surrounding neighbours. Because the Mughal cuisine is famous for its non vegetarian specialities, we can only presume that the first Biriyani was made with meat or chicken. These days you can get pretty much any kind of Biriyani you can think of.


Basmati rice 2 Cup (32 tbs)
Water 4 1/2 Cup (72 tbs) , divided (to cook the rice, plus 1/2 cup extra for cooking the biryani)
Salt To Taste
Cinnamon stick 2 Inch
Bay leaves 2
Star anise 2
Cardamoms 5
Black cardamoms 2
Cloves 5
Sliced onions 2 Cup (32 tbs)
Cashew nuts 1/4 Cup (4 tbs)
Sliced green chilies 1 Tablespoon
Shrimps/Prawns 500 Gram
Biryani masala 2 Tablespoon
Turmeric powder 1/2 Teaspoon
Ginger garlic paste 1 Tablespoon
Chopped tomatoes 2 Cup (32 tbs)
Saffron strands 1 Pinch
Hot milk 1/4 Cup (4 tbs)
Powdered food coloring 1 Pinch (optional)
Coriander leaves 1 Tablespoon
Mint leaves 1 Tablespoon



1. Soak the rice for at least 30 mins and then rinse a few times to remove excess starch and preheat your oven to 350 degrees.


2. Add the water to the rice with the salt and bring to the boil.

3. Add the whole spices cover and cook till its 3/4 done.

4. Drain any excess water.

5. Steep a pinch of saffron strands in some hot milk.

6. In another pot heat some oil and add the onions.

7. Sauté till it’s caramelized and then remove half.

8. Add the cashew nuts to the other half and keep cooking.

9. Remove the fried onions and cashew nuts and reserve for garnish.

10. Add the first half of the onions back into the pot with the green chillies.

11. Add the shrimp, biriyani masala & the turmeric.

12. Add the ginger and garlic paste and the tomatoes, mix, cover and cook for about 10 - 15 mins.

13. Time cooking the rice and the gravy at about the same time so the rice is still hot.

14. Layer the rice on top of the shrimp.

15. Add the saffron milk.

16. Add the fried onions, cashews and a little food colouring.

17. Cover with foil to seal and cook in a 350 degree oven for another 15 - 20 mins.


18. Fluff with a fork and serve with some coriander and mint leaves

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 5