prawns biryani

Prawns Biryani Hyderabadi style recipe

Course Main Course
Cuisine Hyderabadi, Indian
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 4
Author BINDU


For Masala

  • 1 tbsp Shahi jeera
  • 1 tbsp fennel seeds
  • 4 cardamom
  • 2 1-inch cinnamon sticks

For the Fried Onions

  • 2 big onions very thinly sliced
  • oil for deep-frying

For Marination

  • 500 grams prawns
  • 375 grams yogurt
  • 1/2 tbsp turmeric powder
  • salt as per the taste
  • 2 tbsp red chili powder
  • 2 tsp biryani masala
  • 1/2 of the fried onions
  • 2 green chilies finely chopped
  • 1 tbsp ginger garlic paste
  • 1 lemon
  • 1/2 cup mint leaves
  • 375 grams yogurt

For Boiling the Rice

  • 500 grams Basmati Rice
  • whole garam masala spices
  • 2 bay leaves
  • salt add until the water tastes salty
  • 1/4 cup mint leaves
  • 2 tbsp oil

For Biryani

  • 4-5 tbsp of oil
  • 1/4 cup mint leaves
  • leftover fried onions
  • 1/4 tsp food color optional



  1. dry roast shahi jeera, fennel seeds, cinnamon, cardamom, cloves make them into a powder.
  2. I have used 2 tsp of masala in this recipe.but you can add less masala or according to your taste.


  1. take two onions, cut them into very thin long slices.
  2. heat oil for deep fry.
  3. fry onions until they turn into golden brown color.
  4. drain out the excess oil while taking them out.
  5. they will become crispy within a minute.keep aside.


  1. rinse prawns thoroughly.
  2. remove the outer shells if any.


  1. take prawns into a bowl.
  2. add turmeric powder, salt, red chili powder, biryani masala, ginger garlic paste, fried onions, chopped green chilies, mint leaves, lemon juice and, yogurt.
  3. leave the marinade for 30 minutes.


  1. soak the rice soon after you finish marination process.
  2. soak basmati rice for 30 minutes.


  1. pour water in a vessel, add all whole garam masala spices, salt, mint leaves, and oil.
  2. water should taste salty.
  3. bring water to a boil.
  4. when the water starts to boil, add soaked basmati rice and cook for 3-4 not cook the rice completely.
  5. rice must be half of the cooking is done using the moisture in the marinade.
  6. turn off the flame after 3 minutes.strain out the water from rice immediately.


  1. take a thick bottomed vessel, add 4-5 tbsp of oil approximately(you can use the oil used for frying onions).
  2. then pour the marinade into the vessel and spread it evenly.
  3. spread the rice over the marinade evenly, add few mint leaves and fried onions over the rice.
  4. cover it and cook on high flame for 10 on minutes on medium-high flame and later 7-10 minutes on a low flame.
  5. turn off the heat and leave it for some not open the lid immediately.

Recipe Notes

you may use the masala powder and red chili powder according to your taste. I like eating spicy, so I have added 2 tbsp masala. wash prawns with buttermilk to get rid of the fishy smell.