Prawn Biryani (Jhinga Biryani)
Fragrant basmati layered with marinated king prawns, saffron and a spiced curry masala.
Made with Curry base sauce (onion and tomato) and Garam masala (homemade). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelHard
- Costabout £3.81 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the prawns with the yoghurt, turmeric, chilli powder and half the salt. Leave to marinate for 20 minutes in the fridge.
20 min - 2
Rinse the rice until the water runs clear. Boil in plenty of water with the cardamom, cinnamon and remaining salt for 6 minutes, until just short of cooked, then drain.
6 min - 3
Heat the oil in a wide, heavy pan with a lid. Fry the onions for 15 minutes, stirring often, until deep golden. Set half aside for the topping.
15 min - 4
Add your ready made curry base sauce (see the base recipe) to the pan and simmer for 6 minutes. Add the prawns with their marinade and cook for 3 minutes, then stir in the garam masala blend.
9 min - 5
Smooth the prawn masala level. Layer the par cooked rice over it, then scatter on the mint, coriander, reserved onions and the saffron water.
- 6
Cover with foil and a tight lid. Cook on the lowest heat for 15 minutes so the rice steams. Rest for 5 minutes before fluffing and serving.
15 min
Tips
- Par boil the rice until it still has a firm bite in the middle. It finishes cooking in the steam under the lid.
- Seal the pan well with foil or a damp cloth under the lid so the steam cannot escape.
Storing and freezing
Cool leftovers within 1 hour, keep in the fridge for 1 day and reheat once only until steaming hot all the way through. Do not freeze.
Questions
Can I make prawn biryani dairy free?
Yes, swap the Greek yoghurt for unsweetened coconut yoghurt in the marinade. The dairy free tag is not given here because the recipe uses ordinary yoghurt.
Is it safe to reheat biryani?
Yes, once. Cool the rice quickly, keep it in the fridge no longer than 1 day and reheat until steaming hot all the way through. Never reheat rice twice.
More made with curry base sauce (onion and tomato)
Madras Tofu and Pepper Curry
GFDFEFPrawn Jalfrezi (King Prawn Jalfrezi)
GFDFEFMeen Moilee (Kerala Fish Moilee)
GFDFEFPaneer Tikka Masala (Restaurant Style)
EFNFVSee every dish made with curry base sauce (onion and tomato)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.