prawns biriyani

prawns biriyani

Prawns Biriyani Kerala Style

Prawns biriyani Kerala style, is an easy-to-make dish, but extreme care should be taken not to over cook the shrimps and the juiciness should be maintained.

Marinated shrimps are shallow fried in the vegetable oil without compromising on the flavor and texture , then mix together with rice and serve garnished with coriander leaves- experience this heavenly feeling!

Try this exquisite prawns biriyani Kerala style and let me know your comments please..



  • Prawns – 5oogms, cleaned
  • Biriyani rice- 400 gms
  • Hot water – 400 ml
  • Oil- 100 ml
  • Turmeric powder – 1 Tbsp
  • Chilly powder -1 Tbsp
  • Garam masala – 1 Tbsp
  • Gingergarlic paste- 1 Tbsp
  • Lemon juice – 1 Tbsp
  • Onion – 1 medium, sliced
  • Green chilly- 2 each
  • Carrots- 50 gms
  • Green beans- 50 gms
  • Curry leaves- 1 Sprig
  • Cloves – 4 pcs
  • Cardamom – 2 pcs
  • Star anise – 2 pcs
  • Whole black pepper- 1/2  Tsp
  • Black pepper crushed to taste
  • Salt to taste
  • Coriander leaves – 1 Tbsp, chopped.


  1. Clean and peel the shrimps, keep the tail and head on.
  2. Marinate the shrimps with oil, turmeric, chilly powder, garam masala, salt, crushed black pepper, gingergarlic paste and lemon juice and then leave it aside for 30 minutes.
  3. Wash the biriyani rice, soak for 10 minutes and drain. Keep aside.
  4. Cut carrots and green beans and keep aside.
  5. To cook the shrimps- heat oil in a shallow fry pan and fry curry leaves first.
  6. Add the onions and shallow fry until they begin to turn golden brown in color.
  7. Add shrimps slowly into the oil and cook on both sides, make sure to give nice golden brown color.
  8. Remove and keep aside.
  9. To cook the rice- in medium sized thick bottomed pan, heat oil and add the whole spices such as black pepper, cardamom, cloves and star anise.
  10. Add carrots and green beans and cook.
  11. Add rice, stir-fry until crispy.
  12. When the rice is crispy, add hot boiling water and salt. Mix well.
  13. Bring it to boil and continue to cook on a simmering fire.
  14. When the rice is cooked, remove from the fire, make the rice flaky by using back side of the spoon.
  15. To assemble the biriyani–in a vessel, spread rice at the bottom, arrange the shrimps on top.
  16. Add the second layer of rice, sprinkle chopped coriander leaves on top.
  17. Reheat the biriyani on a stove top.
  18. Serve hot with pappad, pickle and raita.


Bone Appetite & Happy Cooking!





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