Prawn Biryani

If you love bold, aromatic biryanis, then this Prawn Biryani is just for you! Bursting with the deep flavors of coastal South India, this dish is a perfect balance of spice, fragrance, and the delicate sweetness of prawns.

What makes it unique? The signature blend of freshly ground masala, the richness of coconut milk, and the simplicity of making it in a pressure cooker—a true one-pot wonder!

The Essence of Madras Coastal Cuisine

Tamil Nadu’s coastline, especially around Chennai (formerly Madras), has a deep-rooted love for seafood, with prawns—locally known as eral—being one of the most loved ingredients.

The region’s cuisine is a harmonious blend of bold spices, aromatic herbs, and the richness of coconut, shaped by centuries of trade, Tamil traditions, and influences from seafarers who brought exotic spices to these shores.

Prawns are a staple in many coastal homes, often prepared in spicy tamarind-based gravies, coconut-infused curries, and dry masala roasts. But when combined with fragrant basmati rice, earthy whole spices, and fiery red chilies, they transform into something truly special—a Madras-style prawn biryani.

This biryani stands apart from its North Indian and Hyderabadi counterparts. While those often feature yogurt-based marinades and slow-cooked dum techniques, Madras-style biryani embraces a bolder, more rustic approach—with freshly ground masala, the gentle sweetness of coconut milk, and a pressure-cooked method that locks in deep flavors in a short time.

Every bite of this biryani carries the warmth of cinnamon, cloves, and star anise, the heat of red chilies, and the subtle creaminess of coconut, all infused into delicate grains of basmati rice. It’s a dish that captures the soul of Tamil coastal cooking—robust, aromatic, and undeniably satisfying.

Why Deveining Prawns Is a Must & How to Do It Right

Cleaning and deveining prawns is essential for both hygiene and taste. The dark vein running along the back of the prawn is actually its digestive tract, which can sometimes contain grit and unwanted flavors. Removing it ensures that the prawns stay tender, clean, and free of any bitterness when cooked.

The Secret Behind the Flavors

Every ingredient in this prawn biryani works together to create layers of taste and texture

• Whole Spices: Bay leaf, cinnamon, cloves, and cardamom release warm, earthy aromas that infuse the rice and prawns.
• Homemade Masala Paste: A freshly ground mix of garlic, ginger, shallots, green & red chilies, coconut, mint, and coriander gives a deep, bold flavor with just the right amount of heat.
• Coconut Milk: Adds a subtle creaminess that balances the spices while enhancing the natural sweetness of the prawns.
• Ghee & Oil Combo: The richness of ghee pairs with oil’s lightness to ensure the biryani is flavorful without being overly greasy.
• Basmati Rice: Soaking it ensures the grains stay long, fluffy, and perfectly absorb the aromatic spices and prawn juices.

Prawn Biryani Recipe

Making this prawn biryani in a pressure cooker is quick and hassle-free, perfect for beginners!

Step 1: Build the Base Flavors

Start by heating ghee and oil in the pressure cooker. Once hot, add the whole spices—bay leaf, cinnamon, cloves, and cardamom. Let them sizzle for a few seconds to release their aroma. This step infuses the oil with rich, warm flavors that will carry through the dish.

Step 2: Caramelizing the Onions

Add thinly sliced onions and sauté them well. Keep stirring on medium heat until they turn golden brown. This takes a few minutes but is crucial—it gives the biryani a deep, slightly sweet flavor.

Step 3: Cooking the Masala Paste

Now, add the freshly ground masala paste. Stir continuously and cook until the raw smell disappears. You’ll notice the paste thickening and darkening slightly—this means the flavors are intensifying.

Step 4: Adding the Tomatoes & Spices

Chop the tomatoes and add them to the cooker. Stir well, and let them soften. Once they break down, mix in the spice powders—salt, turmeric, chili powder, and coriander powder. These spices give the biryani its signature heat and depth.

Step 5: Cooking the Prawns

Now, add the marinated prawns and gently stir them into the masala. Reduce the heat to low and let them cook for a few minutes. Prawns cook quickly, so they don’t need too much time—just enough to absorb all the spices.

Step 6: Bringing It All Together

Pour in the diluted coconut milk, which balances the spice and adds a mild creaminess. Then, add the soaked basmati rice and gently mix everything. Be careful not to break the grains—just fold it in lightly.

Step 7: Pressure Cooking

Cover the pressure cooker and cook on medium-low heat for about 8 minutes. Once done, let the pressure release naturally. When you open the lid, your kitchen will be filled with the irresistible aroma of prawn biryani!

Fluff up the rice gently with a fork and garnish with fresh coriander or mint leaves. Serve hot and enjoy!

This method ensures a flavorful, well-cooked biryani every single time—even if you’re a beginner!

Serving & Pairing

This biryani is flavorful enough to enjoy on its own, but it pairs beautifully with

• A simple raita (yogurt with onions, cucumber, and a hint of mint)
• Brinjal curry – a tangy eggplant dish traditionally served with biryani
• Crispy pappadums and a squeeze of lemon for that extra zing

Packing for Lunch? Here’s How!

Prawn Biryani makes a great lunchbox option, but to keep it fresh and non-greasy

• Let it cool slightly before packing to avoid sogginess.
• Use a steel or insulated lunchbox to retain freshness.
• Pack raita separately to keep it from making the rice mush