Department of Cultural Affairs, Government of Kerala

Kerala Culture

Prawns Biryani


Medium sized prawns – ½ Kg
Turmeric powder – ½ tsp
Oil - as required
Chili powder – 2 tsp
Coriander powder – 2 tsp
Garam masala powder – 1 tsp
Biriyani rice – 2 cups
Water – 3 cups
Cinnamon – 2 sticks
Cloves – 5 nos
Nutmeg – 2 nos
Fennel seeds – 1 tsp
Cardamom – 2 nos
Star anise – 2 nos
Ghee – 2 tbsp
Rose water – 1 tsp
Green chilies – 3 nos
Crushed ginger-garlic – 3 tsp
Sliced onion – 1 cup
Mint leaves – ¼ cup
Coriander leaves – ¼ cup
Lemon juice – 2 tsp
Salt - as required
Cashew nuts and raisins – ¼ cup each

Method of Preparation:

Marinate cleaned prawns with salt and turmeric powder and 1 tsp of chili powder. In a pan, add oil. Fry prawns (do not fry it too much). In the same oil add onions and sauté till it turns brown. Add crushed ginger-garlic, dry curry powder (chili, coriander, garam masala, turmeric) and sauté well. Add required amount of water, mint leaves, coriander leaves along with fried prawns and mix till the gravy thickens. Remove from the flame. Place a pressure cooker on flame. Add 3 tsp of ghee to it along with cloves, cinnamon, cardamom, fennel seeds, star anise and nutmeg. Sauté well. To this add cleaned rice and sauté for 3 minutes. Now add 3 cups of water, mint leaves, coriander leaves, salt and lemon juice and cook rice with lid closed till you hear a whistle. Open the cooker and add 1 tsp of rose water. Layer the rice and prawns’ masala alternately and garnish with mint leaves, coriander leaves, roasted cashew nuts and raisins.


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