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Kerala style prawn biryani, Prawn biryani, Biryani

Kerala-Style Prawn Biryani

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Kerala-Style Prawn Biryani is an authentic Malabar biryani recipe made with succulent prawns, aromatic Jeerakasala (Kaima) rice, fresh herbs, and fragrant Kerala spices. This easy prawn dum biryani recipe is perfect for weekend dinners, festive celebrations, and anyone looking to make a restaurant-style Kerala seafood biryani at home.
Course Dinner, Lunch
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Resting time 20 minutes
Total Time 1 hour 5 minutes
Servings 5
Author sumisculinarynotes

Ingredients

  • 500-600 g medium or large prawns deveined and cleaned
  • 2 tbsp oil
  • 1 tbsp ghee
  • Whole garam masala 2 cardamom, 2 cloves, 1 bay leaf, 1 inch size cinnamon, Half a mace, 1 star anise
  • 3 onions thinly sliced
  • 3 tomatoes thinly sliced
  • 2 green chillies
  • 6 garlic cloves
  • 2 inch size ginger
  • 1 ½ tbsp curd
  • ½ tsp turmeric powder
  • 1 tbsp Kashmiri chilli powder
  • 1 tsp black pepper
  • 1 tsp garam masala
  • Salt to taste
  • 1 cup chopped coriander leaves
  • ½ cup chopped mint leaves
  • Oil for frying onions

For the rice

  • 2 cups (400g) Jeerakasala Kaima rice
  • 3 cups hot water
  • 2 tbsp oil
  • 1 tsp ghee
  • 2 cloves
  • 2 green cardamoms
  • 1- inch cinnamon
  • 2 tbsp fried onion
  • 1 tbsp chopped coriander leaves
  • ½ tbsp chopped mint leaves
  • Juice of half a lemon
  • Salt

For layering

  • Fried onions from 4 onions
  • 2 tbsp chopped mint
  • 2 tbsp chopped coriander
  • 2 tbsp ghee
  • 10 –12 cashews
  • 15 –20 raisins

Instructions

Prepare the Garnishes

  • Heat oil in a deep pan and fry the thinly sliced onions until golden brown and crisp. Remove and drain on a paper towel.
    Oil, 3 onions
  • In the same oil, fry the cashews until lightly golden. Remove and set aside.
    10 –12 cashews
  • Fry the raisins until they puff up. Remove immediately and set aside.
    15 –20 raisins
  • Crush the garlic, ginger, and green chillies using a mortar and pestle. Keep aside.
    2 green chillies, 6 garlic cloves, 2 inch size ginger

Prepare the Prawn Masala

  • Heat 2 tablespoons of the reserved onion-frying oil and 1 tablespoon ghee in a heavy-bottomed pan.
    1 tbsp ghee, 2 tbsp oil
  • Add the whole garam masala (cardamom, cloves, bay leaf, cinnamon, mace, and star anise). Sauté for about 30 seconds until fragrant.
    Whole garam masala
  • Add the crushed ginger, garlic, and green chilies. Sauté for 1 minute until the raw aroma disappears.
  • Add the sliced tomatoes, cover, and cook until soft and mushy.
    3 tomatoes
  • Reduce the heat and add the turmeric powder, Kashmiri chilli powder, black pepper, salt and garam masala. Sauté for 1–2 minutes until the spices are well roasted.
    ½ tsp turmeric powder, 1 tbsp Kashmiri chilli powder, 1 tsp black pepper, 1 tsp garam masala, Salt
  • Stir in the curd and mix well.
    1 ½ tbsp curd
  • Add three-fourths of the fried onions, followed by the chopped coriander and mint leaves. Mix well.
    1 cup chopped coriander leaves, ½ cup chopped mint leaves
  • Add the prawns and salt. Mix gently, cover, and cook for 4–5 minutes. Do not overcook the prawns, as they will continue cooking during the dum process.
    500-600 g medium or large prawns

Cook the Jeerakasala Rice

  • In another heavy-bottomed pan, heat 2 tablespoons of the reserved onion-frying oil and 1 teaspoon ghee.
    1 tsp ghee, 2 tbsp oil
  • Add the cloves, cardamom, and cinnamon. Sauté for about 30 seconds.
    2 cloves, 2 green cardamoms, 1- inch cinnamon
  • Add the washed and drained Jeerakasala rice along with the fried onions, chopped coriander, chopped mint, and salt. Gently sauté for 1 minute.
    Salt to taste, 2 cups (400g) Jeerakasala, 2 tbsp fried onion, 1 tbsp chopped coriander leaves, ½ tbsp chopped mint leaves
  • Pour in 3 cups of hot water and add the juice of half a lemon.
    3 cups hot water, Juice of half a lemon
  • Cover and cook over medium heat for 7–8 minutes, or until the rice is about 90% cooked and the water has been absorbed. Remove from the heat.

Layer the Biryani

  • Keep the prawn masala in the same heavy-bottomed pan used for cooking it.
  • Spread a layer of the cooked rice over the prawn masala.
  • Sprinkle some fried onions, chopped coriander, chopped mint, roasted cashews, fried raisins, and drizzle a little ghee.
    Fried onions, 2 tbsp chopped mint, 2 tbsp chopped coriander, 2 tbsp ghee
  • Repeat the layers until all the rice has been used, finishing with the garnish on the top layer.
  • Note: Make sure both the prawn masala and the cooked rice are hot while layering the biryani. This helps create enough steam during baking and ensures the rice absorbs the flavours properly.

Dum Cooking

  • Cover the pot tightly with a lid or seal it with aluminum foil.
  • Place the pot over a hot tawa (griddle) and cook on low heat for 20 minutes.
  • Remove from the heat and let the biryani rest, covered, for 20 minutes.
  • Gently fluff the rice before serving.

Serving Suggestions

  • Serve hot with onion-cucumber raita, pudina chammanthi, crispy pappadam, lemon or dates pickle, fresh lemon wedges, and a boiled egg if desired.

Notes

Tips for the best Kerala biryani
  • Jeerakasala rice absorbs less water than basmati, so avoid overcooking it.
  • Avoid over-frying the prawns, as they cook further during the dum stage.
  • Fresh mint and fried onions are key to the characteristic Malabar aroma.
This recipe produces a fragrant, mildly spiced Malabar-style Kerala prawn biryani where the delicate aroma of Jeerakasala rice complements the sweet flavour of the prawns.