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Spicy Prawn Pilaf

Saima Baig
60 minutes
Prep Time
45 minutes
Cook Time
8 People
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ABOUT Spicy Prawn Pilaf RECIPE

Biryani is usually made with chicken or mutton, but the use of Prawns gives a unique seafood flavour that is irresistible.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Hyderabadi
  • Simmering
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 8

  1. Prawns with shells 1 kg
  2. Onion (large, finely sliced) 4
  3. Ginger paste 1 1/2 tablespoon
  4. Garlic paste 1 1/2 tablespoon
  5. Red chilli powder 2 teaspoon
  6. Cumin powder 1 1/2 teaspoon
  7. Garam Masala Powder 1/2 teaspoon
  8. Turmeric powder 1/2 teaspoon powder
  9. Salt 1 tablespoon
  10. Tomato 2 large, pureed
  11. Coconut fresh ground 1 tablespoon
  12. Oil 1 cup
  13. Green chillies 5 roughly chopped
  14. Coriander leaves 1 cup roughly chopped
  15. Water 2 tablespoon
  16. Juice of 1 lime
  17. 1/2 teaspoon saffron strands soaked in 2 tablespoon hot milk
  18. For Rice :-
  19. Basmati rice 1 kg
  20. Mint leaves 8
  21. Sea salt 4 tableaspoon


  1. Shell the prawns, devein and wash them thoroughly. Set aside in a colander to drain.
  2. Put the oil in a heavy-based pan on moderate heat. When hot, fry the onions to a golden brown.
  3. Remove a quarter and set aside for garnish.
  4. Add ginger and garlic paste and fry well for about 15 minutes, sprinkling in water as required.
  5. Add the spice powders, ground spice paste and salt. Fry for about 10 minutes, small quantities of water as required, till the spices have matured.
  6. Pour in the tomato pure and cook for another 10 minutes on high heat, stirring vigorously.
  7. Add the prawns and cook till they turn a light pink colour; do not over cook them.
  8. Stir in coconut. When the gravy is almost dry, remove from heat and keep it aside.
  9. Now wash the rice and soak it in water for 30 minutes before cooking.
  10. After that boil the water with mint leaves and sea salt and cook the rice till 90 percent done.
  11. Layer the rice, then prawn masla and then rice. Pour the lime juice over the rice in concentric circles, followed by the saffron-infused milk.
  12. Put a griddle or tava on high heat and place the pan of pilaf on it. Leave for 20 minutes on low flame.

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Preeti Gurung
Preeti Gurung   Feb-08-2017

Love the prawns in this dish!

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