Kerala Prawn Biriyani

Simple method of making Kerala Prawn biriyani.


  • Basmati rice (1 cup)

For Masalas:

  • Chilly powder (1/2 tsp)
  • Turmeric powder (1/2 tsp)
  • Garam masala powder (1 tsp)
  • Ginger paste (1 tbsp)
  • Garlic paste (1 tbsp)
  • Green chilly (1, long split). For more spicy you can add upto 6 green chillies.
  • Dried red chilly (1, cut into half). For more spicy you can add upto 4 dried red chillies.

For Prawns:

  • Prawns (100 gms)
  • Salt (1/2 tsp)
  • Turmeric powder (1/2 tsp)

For Rice:

  • Cooking oil (2 tbsp)
  • Onion (2 large, chopped)
  • Salt as per taste
  • Tomatoe (1, chopped)
  • Coriander leaves (handful, chopped)
  • Mint leaves (handful, chopped)


  1. Soak the rice in water for 1/2 hour.
  2. In another bowl, add chilly powder, turmeric powder, garam masala powder, ginger paste, garlic paste, green chilly, mix well and keep it aside.
  3. In another bowl, add prawns, salt , turmeric powder, mix well and allow it to marinade for 15 minutes.


  1. Heat cooking oil in a heavy bottom vessel. Add onion and saute till it turns light golden brown in color.
  2. Add the masalas that was made earlier and saute well till the aroma of ginger garlic paste spreads.
  3. Add salt as per taste.
  4. Add the marinated prawns, saute well for a minute.
  5. Add freshly chopped tomatoe and saute for 2 minutes.
  6. Add 1 cup of water and allow it to cook.
  7. Once the water reduces to 25%, add the soaked rice (Drain away the water before adding the rice). Mix gently.
  8. Add chopped coriander leaves, mint leaves and mix well.
  9. Add water 1 inch above the rice level and bring it to a boil.
  10. Slow the flame, close it with a lid, keep some weight over it and cook it in dum for 10 minutes.
  11. Switch off the flame, close it with lid again for 10 minutes.

Kerala prawn biryani is now ready to be served hot. Enjoy!


2 thoughts on “Kerala Prawn Biriyani”

Comments are closed.