How to make Prawn Biryani - SK Khazana -

High on flavour this prawn biryani is so irresistible that you will want to have it very often

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Basmati rice (बासमती चावल)

Cuisine : Indian

Course : Rice

Prawn Biryani - SK Khazana

Prawn Biryani - SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 1-1.30 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Prawn Biryani - SK Khazana Recipe

  • Prawns shelled and deveined 600 grams

  • Basmati rice cooked 3 cups

  • Salt to taste

  • Garlic paste 4 teaspoons

  • Turmeric powder 1 teaspoon

  • Lemon juice 1 tablespoon

  • Ghee 8 tablespoons

  • Bay leaves 2

  • Cinnamon 2 two-inch Stick

  • Green cardamoms 2

  • Black cardamoms 2

  • Black peppercorns 8-10

  • Cloves 2

  • Caraway seeds (shahi jeera) 2 teaspoons

  • Green chillies finely chopped 2-4

  • Ginger paste 2 teaspoons

  • Medium onions sliced 4

  • Medium tomatoes finely chopped 3

  • Tomato puree 2 cups

  • Red chilli powder 1 1/2 teaspoons

  • Garam masala powder 1 1/2 teaspoons

  • Biryani masala 2 teaspoons

  • Fried onions 1/2 cup + tablespoons

  • Fresh coriander leaves chopped 6 tablespoons

  • Fresh mint leaves chopped 6 tablespoons

  • Saffron milk Gin 3 tablespoons

  • Green chillies slit

  • Ginger cut into thin strips 1 1/2 tablespoons


Step 1

Put prawns in a bowl, add salt, 2 teaspoon garlic paste, ½ teaspoon turmeric powder and 1 tablespoon lemon juice. Mix well and set aside for 30 minutes to marinate.

Step 2

Heat 4 tablespoons ghee in a deep non-stick pan. Add bay leaves, cinnamon, green cardamoms, black cardamoms, peppercorns, cloves and caraway seeds and sauté till fragrant.

Step 3

Add chopped green chillies, ginger paste and remaining garlic paste, mix well and sauté for 1-2 minutes. Add onions and sauté till well browned.

Step 4

Add tomatoes, cover and cook till they turn soft and pulpy. Add tomato puree and salt, mix well and cook for 2-3 minutes.

Step 5

Add chilli powder, remaining turmeric powder, garam masala powder and biryani masala and mix well. Add fried onions and mix.

Step 6

Add coriander leaves and mint leaves and mix well. Add the marinated prawns, mix and cook for 4-5 minutes.

Step 7

Transfer half the prawns mixture into a bowl. Spread half the cooked rice over the prawns mixture in the pan. Top with reserved prawns mixture followed by the remaining rice.

Step 8

Drizzle remaining ghee and saffron milk, sprinkle remaining fried onions, remaining mint leaves, sprinkle coriander leaves, slit green chillies and ginger strips. Seal with aluminium foil, keep the lid over the foil and cook on low heat for 10-15 minutes.

Step 9

Transfer into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.