Prawn Briyani

Prawn Briyani (2)

Prawns cooked in a medley of aromatic spices and then layered in between long grain rice flavoured with saffron and herbs.

Preparation time:   25 minutes

Cooking time:   20 minutes

Serves: 10 persons

1700 ml chicken stock

3 tablespoons THIRUMALA Ghee

2 X 3 cm cinnamon sticks

10 cardamoms

6 cloves

2 bay leaves

5 thin slices ginger

2 green chilli, slit lengthwise

6 garlic cloves, pounded coarsely

200 ml natural yoghurt

1 ½ teaspoons salt

1000 g Basmati rice, washed, soaked for 20 minutes and drained

2 teaspoons egg yellow colouring or pinch of saffron soaked in 50 ml hot water


  1. Put the first 11 ingredients into heavy bottomed pot and bring to boil for 5 minutes.
  2. Add in the drained rice and cooked over medium heat, till the rice is thoroughly cooked and the water absorbed.
  3. Drizzle the saffron water/colour on the rice; cover and keep aside for 15 minutes.
  4. Remove all the whole spices and fluff up the rice.
  5. Serve with the Masala Prawns.


2 tablespoons THIRUMALA Ghee

1 teaspoon fennel seeds, coarsely pounded

3 onions, finely chopped or sliced

3 tomatoes, seeded and thinly sliced

200 ml natural yoghurt

200 ml water

5 tablespoons ginger-garlic paste

4 tablespoons Meat Curry Powder

1000 g large prawns, shelled

1 1/2 teaspoon salt

4 tablespoons chopped coriander leaves

3 tablespoons chopped mint leaves

100 g cashew nuts fried in Q.B.B. Ghee for garnishing


  1. Heat THIRUMALA Ghee and fry the fennel seeds till aromatic.
  2. Add in the chopped onions and sauté till it turns golden brown and then add in the tomatoes and sauté till it becomes pulpy.
  3. Add in the yoghurt, water, ginger-garlic paste and meat curry powder and cook over low heat till the ghee separates.
  4. Add in the prawns, salt, coriander and mint leaves and cook till the prawns are cooked.
  5. Serve with the prepared Briyani Rice.



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