Prawn biryani

    50 min

    This Keralan prawn biryani recipe is a delight. Everyone love a good chilli prawn dish and this one doesn't disappoint. Best served with rice and naan bread.


    2 people made this

    Serves: 4 

    • 500g raw tiger prawns, peeled
    • 1 teaspoon chilli powder
    • 1/2 teaspoon turmeric
    • salt
    • Rice
    • 350g basmati rice
    • 1250ml water
    • 3 tablespoons Flora Cuisine
    • 1 large onion, sliced
    • salt
    • Masala
    • 1 large onion, sliced
    • 3 tablespoons ginger paste
    • 3 tablespoons garlic paste
    • 2 to 3 green chillies, left whole but slit vertically
    • 2 teaspoons ground coriander
    • 5 sprigs of chopped coriander leaves or 2 tsp coriander paste
    • 125ml water
    • salt
    • 2 tablespoons lemon juice
    • 10 chopped mint leaves or 1 tsp mint sauce
    • 1 1/2 teaspoons garam masala
    • Garnish (optional)
    • roasted cashew nuts
    • fried raisins
    • fried onions

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Toss the prawns with chilli powder, turmeric and salt and set aside to marinate for 20 minutes.
    2. Now cook the rice. Pour the water in a bowl and add 350g of rice to it. Cook in the microwave at full power for 20 minutes.
    3. Meanwhile, heat the Flora Cuisine in a non-stick frying pan. Add in the onion and fry, stirring, until softened. Take the rice from microwave, mix in the fried onion with salt to taste and resume cooking the rice in the microwave for the remaining time.
    4. In the same frying pan, fry the marinated prawns in 2 batches. Fry each batch of prawns on one side for 4 to 5 minutes, then turn the prawns and fry for another minute. Using a slotted spoon, transfer them to kitchen paper.
    5. Using the same pan, fry the onion for the masala till light brown. Add ginger paste, garlic paste and green chillies and mix in. Add in ground and fresh chopped coriander, 125ml water, salt, the fried prawns, lemon juice, mint and garam masala and simmer gently.
    6. Once the rice is cooked through, use a fork to fluff it up. Lightly mix the rice and the prawn masala together and garnish with roasted cashew nuts, raisins and fried onions. Serve with yogurt raita, hot pickle and poppadoms.

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    Reviews in English (1)


    This is my recipe. So happy to see it here. Thanks to Flora  -  14 Dec 2013

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