📝 About the Recipe
Prawns Dum Biryani is a fragrant and flavourful seafood biryani made with succulent prawns, aromatic basmati rice, and traditional Indian spices. Unlike chicken or mutton biryani, prawns cook quickly, making this biryani easier and faster to prepare without compromising on taste. Layered and slow-cooked using the traditional dum method, every grain of rice absorbs the rich flavours of the prawn masala, creating a delicious one-pot meal perfect for family lunches, weekend dinners, or festive occasions.
🍤 Why You'll Love This Recipe
Prawns Dum Biryani is light, aromatic, and packed with coastal flavours. The prawns remain tender while the rice becomes beautifully infused with spices, making it an excellent choice for seafood lovers. Whether served for a special celebration or a simple Sunday meal, this easy homemade biryani is always a crowd-pleaser.
📌 Recipe Details
- Servings: 3
- Preparation Time: 20 minutes
- Marination Time: 20 minutes
- Cooking Time: 35–40 minutes
- Total Time: 1 hour 20 minutes
- Cuisine: Indian / Goan
- Course: Main Course
- Diet: Non-Vegetarian
- Author: Puja Raghuvir Naik
🧂 Ingredients
For the Rice
- 1 cup basmati rice
- 1 bay leaf
- 3 green cardamoms
- ½ teaspoon cumin seeds (jeera)
- 1 teaspoon oil
- Salt to taste
- Water for cooking
For Marinating the Prawns
- 250 g fresh prawns, cleaned and deveined
- ⅛ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 teaspoon ginger-garlic paste
- Salt to taste
For the Gravy
- 2 teaspoons ghee
- 1 bay leaf
- 1-inch cinnamon stick
- 4 cloves
- 1 star anise
- ½ teaspoon cumin seeds
- 2 onions, thinly sliced
- 2 garlic cloves, crushed
- 1 tomato, finely chopped or 2 tablespoons tomato puree
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon biryani masala
- ½ teaspoon cardamom powder
- Salt to taste
- 2 teaspoons yogurt or coconut milk
Optional Garnish
- Fresh coriander leaves
- Fresh mint leaves
- Fried onions
- Lemon wedges
👩🍳 Method
1. Cook the Rice
Wash the basmati rice thoroughly and soak it for 20 minutes.
Bring plenty of water to a boil.
Add the bay leaf, green cardamoms, cumin seeds, oil, and salt.
Cook the rice until it is 90% cooked.
Drain and keep aside.
2. Marinate the Prawns
Mix the cleaned prawns with:
- Turmeric powder
- Red chilli powder
- Ginger-garlic paste
- Salt
Allow them to marinate for 15–20 minutes.
3. Prepare the Gravy
Heat the ghee in a heavy-bottomed pan.
Add the bay leaf, cinnamon, cloves, cumin seeds, star anise, and crushed garlic.
Sauté until fragrant.
Add the sliced onions and cook until golden brown.
Stir in the chopped tomato or tomato puree and cook until soft.
Add:
- Red chilli powder
- Turmeric powder
- Biryani masala
- Cardamom powder
- Salt
Cook until the masala releases the oil.
Add the yogurt or coconut milk and mix well.
Finally, add the marinated prawns and cook for 4–5 minutes, just until they are cooked through. Avoid overcooking, as prawns become rubbery.
🍲 Dum Cooking
Layer the Biryani
Grease a heavy-bottomed pan with a little ghee.
Spread a layer of cooked rice.
Add a layer of the prawn masala.
Repeat with another layer of rice.
Spoon any remaining masala over the top so the rice absorbs all the flavour.
Garnish with fried onions, coriander, and mint if using.
Dum Cooking
Cover the pan tightly with a lid or seal it with aluminium foil.
Cook on very low heat for 20 minutes.
Turn off the heat and allow the biryani to rest for 10–15 minutes before opening.
Gently fluff the rice before serving.
🍽️ Serving Suggestions
Serve Prawns Dum Biryani with:
- Onion raita
- Cucumber raita
- Papad
- Lemon wedges
- Pickle
- Fresh salad
💡 Home-Cooked Tips
- Use fresh prawns for the best flavour.
- Do not overcook the prawns, as they cook very quickly.
- Basmati rice should remain slightly undercooked before layering.
- Coconut milk adds a delicious coastal flavour that pairs beautifully with seafood.
- Allow the biryani to rest after dum cooking so the flavours blend perfectly.
🌿 Variations
- Add fresh mint leaves between the layers for extra aroma.
- Include fried cashew nuts and raisins for a festive version.
- Replace prawns with fish, squid, or mixed seafood.
- Add a few saffron strands soaked in warm milk for richer flavour and colour.
❓ Frequently Asked Questions
Can I use frozen prawns?
Yes. Thaw them completely, drain well, and pat them dry before marinating.
Why is my biryani rice mushy?
Overcooking the rice before layering is the most common reason. Always cook the rice only until about 90% done.
Can I make this recipe without yogurt?
Yes. Coconut milk is an excellent alternative and gives the biryani a mild Goan flavour.
Can I prepare it ahead of time?
Yes. Assemble the biryani a few hours ahead and cook it using the dum method just before serving.
Can I freeze Prawns Dum Biryani?
Yes. Store it in an airtight container and freeze for up to one month. Reheat gently before serving.
❤️ A Delicious Seafood Celebration
Prawns Dum Biryani combines fragrant rice, tender prawns, and aromatic spices into a comforting meal that's perfect for any occasion. Easy to prepare and full of flavour, this homemade seafood biryani is ideal for family dinners, festive celebrations, or whenever you're craving an authentic coastal-style biryani made with love.
📌 Pin this seafood biryani to your Indian Biryani or Goan Cuisine board on Pinterest!
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