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Photo of Prawn dum Biriyani by Priyanjali Joardar at BetterButter

Prawn dum Biriyani

Priyanjali Joardar
15 minutes
Prep Time
60 minutes
Cook Time
2 People
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ABOUT Prawn dum Biriyani RECIPE

A very hearty Sunday meal. Prawn Biriyani takes very less time compared to chicken or mutton Biriyani

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • Indian
  • Simmering
  • Main Dish
  • Egg Free

Ingredients Serving: 2

  1. Prawns 250g
  2. Basmati rice 1 cup
  3. onion 1 large
  4. garlic paste 1 teaspoon
  5. ginger and green chilly paste 1 teaspoon
  6. tomato 1
  7. Green cardamom 5
  8. Black cardamom 1
  9. clove 8
  10. cinnamon 2 inch Stick
  11. Bay leaf 2
  12. Shah jeera 1 teaspoon
  13. Garam masala powder 1 teaspoon
  14. coriander powder 2 tablespoon
  15. jeera powder 1 teaspoon
  16. coconut milk 1/4 cup
  17. curd 1/4 cup
  18. sugar and salt as per taste
  19. handful of mint leaves
  20. handful of coriander leaves
  21. Brown onions 1/n2 cup
  22. ghee 1 tablespoon
  23. oil as required


  1. Pressure cook rice with the whole garam masalas-3 cardamom, 5 clove, 1 cinnamon stick,1 bay leaf, 1 black cardamom, salt and little oil for one whistle. Without soaking the rice for 1 cup take 1 and 1/2 cup water . The rice has to be partially cooked.
  2. Marinate the prawns with salt and turmeric for half and hour
  3. In a deep bottom non stick vessel take oil, put rest of the whole garam masala, Shah jeera, onion.
  4. Once onion is translucent add, ginger chilly paste, garlic and tomato, then add curd.
  5. Add coriander, jeera powder, salt.
  6. Cook till oil starts coming from the sides.
  7. Add the prawns, saute for 2 minutes
  8. Add coconut milk and turn of the flame when it begins to boil.
  9. Keep a tava to heat on high flame.
  10. Alternate layers of rice and prawn curry, top it with Brown onion, coriander leaves, mint leaves, garam masala, ghee. Make two to three layers, depends in the size of you vessel
  11. For dum Cover the vessel with aluminum foil and put a tight lid.
  12. Place it on the hot tawa, and reduce the flame, keep for half an hour.
  13. Turn off the flame and keep it closed for another 15 minutes.
  14. Serve it hot with raita.

Reviews (1)  

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Preeti Gurung
Preeti Gurung   Feb-02-2017

Awesome one! Will surely try this soon!

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