Shrimp / Prawn Biryani

🌟 Fun Facts About Shrimp Biryani

Shrimp biryani is a coastal twist on the classic biryani and is especially popular in Andhra, Kerala, and Tamil Nadu.
Shrimp (or prawns) cook faster than chicken or lamb, making this one of the quickest biryani recipes out there!
It's rich in umami flavor, thanks to seafood, and pairs beautifully with cooling raitas and spicy chutneys.
Some chefs add a splash of coconut milk or lemon juice to enhance the coastal flavor.
Shrimp biryani is known as Jhinga Biryani in Hindi and Chemmeen Biryani in Kerala.

How to make restaurant-style Prawn Biryani at Home

Learn how to make flavorful and aromatic Prawns / Shrimp biryani in a pressure cooker

A perfect recipe for seafood lovers and biryani fans alike! This step-by-step tutorial shows you how to prepare prawns biryani (shrimp biryani) using basmati rice, fresh prawns, and Indian spices in just under 30 minutes.

Quick dinners
Weekend meals
Festive cooking
Easy seafood biryani recipes

✅ In this video, you’ll learn:

How to clean prawns for biryani
How to cook biryani in a pressure cooker
Authentic Indian spice blend for seafood rice

Ingredients

20 Prawns/Shrimps
1 cup Basmati rice
11/2 cup Water
1 cup Onion(thinly chopped)
3/4 cup Tomato(finely chopped)
2 inch Ginger
8 Garlic cloves
1 Green chilly
3/4 tsp Turmeric powder
1 tsp Red chilli powder
1 tsp Coriander seeds
1 tsp Anise seeds
1 Cinnamon stick (small)
3 Cloves
Kesar(Saffron) powder a pinch
1/4 tsp Garam masala powder
1/4 cup Mint leaves
4 tbsp Coriander leaves (finely chopped)
3 tsp Oil
2 tsp Ghee or dalda
Salt to taste

Method:

Clean the prawns. Grind the ginger, garlic and anise seeds into a fine paste. Add oil in the pressure cooker and heat it. Add cinnamon stick, cloves and fry it for a few seconds. Add ginger-garlic paste, mint leaves, coriander leaves, onion and tomato and fry it well. Add the prawns and fry it for a minute. Then add turmeric powder, chilli powder, 11/2 cups of water, salt and rice and stir it well.

Close the cooker with the lid and turn the flame to medium high. Once you get the pressure, put the weight on the cooker and turn the flame to medium low and keep it for 8 minutes. After 8 minutes remove the cooker from the stove and keep it aside. After 10 minutes remove the lid and stir the rice well and serve it with onion raita.

Recipe by Lalitha Premkumar

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