Shahzada Kitchen

Prawn Biryani

Shahzada Rice Variety Used

Extra Long Grain Basmati Sela Rice (brown pack)


Prawns ½ kg
Shahzada Rice 1 cup
Chopped Onion 1
Grated Ginger 1" piece
Crushed Garlic 2 cloves
Green Chilies 2
Grated Coconut 2/3 cup
All Spice Powder 2 tsp
Lemon Juice 1 tbsp
Cashew nuts and Raisins 1 tbsp
Bay Leaves 2
Clarified Butter or Butter 1/4 cup
Salt 1 tsp


Make a fine paste of green chilies, garam masala, ginger, garlic, cashew nuts & coconut. In a pan heat 3 tablespoons butter or ghee and add half of the onions and fry until golden brown. Add the paste to the onions and stir for about 5 minutes. Add the prawns and 1/2 tsp salt. Mix well cook few minutes and then remove from heat and set aside. In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown. Add the rice and stir fry for about 10 minutes. Add the prawns, 1/2 tsp salt and 2 cups water. Cover and cook until the rice is almost done on a low flame. When done add the lemon juice and garnish the biryani with fried cashew nuts and raisins.