Prawn Biryani Recipe – Kerala-Style with Rosewater & Spices

Last Updated on 2 months by Neha Deshmukh

Prawn Biryani Recipe – Kerala-Style with Rosewater & Spices

Hey everyone! If you’re anything like me, biryani is more than just a meal – it’s a celebration. And this Prawn Biryani, inspired by the incredible flavors of Kerala, is one I keep coming back to. It’s fragrant, subtly sweet, and packed with the freshest flavors. I first made this for a family get-together, and it was an instant hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your average biryani. We’re diving deep into Kerala cuisine with this recipe, using special touches like fennel powder and a delicate hint of rosewater. The prawns are succulent, the rice is fluffy, and the aroma… oh, the aroma! It’s a little bit of effort, but trust me, the results are so worth it. It’s perfect for a special occasion or when you just want to treat yourself to something truly delicious.

Ingredients

Here’s what you’ll need to create this Kerala-style prawn biryani magic:

• 750 gm prawns
• 1/2 tsp turmeric powder
• 1 tsp chilli powder
• 1/2 tsp Kashmiri chilli powder (for colour!)
• 1 tsp ginger garlic paste
• 1/4 tsp fennel powder
• 1/4 tsp garam masala
• 1 tbsp coconut oil (for marinating)
• 2 tbsp coconut oil (for cooking)
• 2 large onions
• 3 green chillies
• 2 tomatoes
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala powder
• 4 tbsp chopped mint leaves
• 4 tbsp chopped coriander leaves
• 2 tbsp ghee
• 3 cardamom
• 1 cinnamon piece
• 3 cloves
• 1 bay leaf
• 1 star anise
• 1 tbsp peppercorn
• 1 sprig curry leaves
• 1 small onion
• 4 cups water
• 2 1/2 cup Jeerakashaala rice

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Fennel Powder: This is a key Kerala spice, adding a lovely anise-like flavour that complements the prawns beautifully. Don’t skip it!
• Jeerakashaala Rice: This is a fragrant, short-grain rice traditionally used in Kerala biryanis. It absorbs flavours wonderfully. If you can’t find it, basmati rice is a good substitute, but Jeerakashaala really elevates the dish.
• Coconut Oil: Kerala cuisine relies heavily on coconut oil, and for good reason! It adds a unique flavour and richness.
• Rosewater: A tiny splash of rosewater is a traditional touch in Kerala biryanis, adding a subtle floral aroma. It sounds unusual, but it really works! A little goes a long way.
• Kashmiri Chilli Powder: This is for colour more than heat. It gives the biryani a beautiful vibrant red hue.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the prawns. In a bowl, combine the prawns with turmeric powder, chilli powder, Kashmiri chilli powder, ginger-garlic paste, fennel powder, garam masala, and 1 tablespoon of coconut oil. Mix well and let it sit for at least an hour. This lets the flavours really penetrate the prawns.
2. Next, heat 2 tablespoons of coconut oil in a large, heavy-bottomed pot or Dutch oven. Pan-fry the marinated prawns until they’re about 75% cooked. Don’t cook them all the way through – they’ll finish cooking in the biryani. Set the prawns aside.
3. In the same pot, add sliced onions and green chillies. Sauté until the onions are golden brown and fragrant. This is the base of our flavour, so take your time!
4. Add chopped tomatoes, turmeric powder, and red chilli powder. Cook until the tomatoes are pulpy and the oil starts to separate from the masala.
5. Now, gently mix in the partially cooked prawns into the tomato-onion masala. Add garam masala powder, chopped mint, chopped coriander, salt, and pepper. Give it a good stir and set aside.
6. Let’s prepare the rice. In a separate pot, heat ghee. Add cardamom, cinnamon, cloves, bay leaf, star anise, peppercorn, and curry leaves. Let them sizzle for a minute until fragrant.
7. Add the Jeerakashaala rice (after soaking for 30 mins) and water. Bring to a boil, then reduce the heat and cook until the rice is about 80% cooked. It should still have a slight bite to it.
8. Now for the layering! Start with a layer of rice, then add a layer of the prawn masala. Sprinkle with fried onions, chopped nuts (cashews or almonds work well), fresh herbs, and a tiny splash of rosewater. Repeat the layers, ending with a layer of rice.
9. Seal the pot tightly with foil. This is crucial for the ‘dum’ cooking process.
10. Cook on low heat for 20 minutes after initially sealing on high heat. This allows the flavours to meld together and the rice to finish cooking perfectly.

Expert Tips

• Don’t overcook the prawns during the initial frying. They’ll become rubbery.
• The ‘dum’ is key. A tight seal and low heat are essential for a perfect biryani.
• Use good quality spices. Freshly ground spices will make a huge difference.
• Soaking the rice is important. It helps it cook evenly and become fluffy.

Variations

• Vegan Prawn Biryani: My friend, Priya, loves making this with plant-based prawns! They work surprisingly well.
• Gluten-Free Adaptations: This recipe is naturally gluten-free, which is fantastic!
• Spice Level Adjustments: For a milder biryani, reduce the amount of chilli powder. For a spicier kick, add more green chillies or a pinch of cayenne pepper.
• Festival Adaptations: This biryani is perfect for Eid, Onam, or Christmas celebrations. It’s a showstopper!

Serving Suggestions

Fluff the biryani gently with a fork before serving. It’s absolutely divine with a side of raita (yogurt dip) and pickle. A simple onion-cucumber salad also complements it beautifully.

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop.

FAQs

What type of prawns are best for biryani?

Medium to large-sized prawns work best. They hold their shape well during cooking.

What is Jeerakashaala rice and can I substitute it?

Jeerakashaala rice is a fragrant, short-grain rice from Kerala. If you can’t find it, basmati rice is a good substitute, but the flavour won’t be quite the same.

How can I achieve the perfect ‘dum’ (steam) for biryani?

A tight seal with foil is crucial. Also, make sure the heat is very low. You want to steam the biryani, not cook it.

Can I make this biryani ahead of time?

You can prepare the prawn masala and rice ahead of time. But it’s best to assemble and cook the biryani just before serving.

What is the purpose of rosewater in this recipe?

Rosewater adds a subtle floral aroma that’s traditional in Kerala biryanis. It enhances the overall flavour profile.

Enjoy! I hope you love this Prawn Biryani as much as my family does. Let me know how it turns out in the comments below!