Jhingay Ki Biryani by Shabana Akbany

Prawn Biryani recipe by Shabana Akbany

Biryani can be made with mutton, chicken, fish and even prawns. Here is an easy DUM biryani with prawns, which tastes even better the next day by Shabana Akbany


  • Rice 1/2 kg
  • Prawns 1/2 kg
  • Oil 1/2 cup
  • Curd 1 cup
  • Onions —- fried and brown 1 cup
  • Milk 1/4 cup
  • Ginger / garlic paste 2 tsp
  • Tomatoes finely chopped 2 – 3
  • Yellow color
  • Salt to taste
  • Green chilies chopped 6
  • Black zeera 1 tsp
  • Choti Elaichi 5 -6
  • Coconut milk 1 cup
  • Chilly powder 2 tsp
  • ALL SPICE MASALA — 1 tsp
  • KEWRA ESSENCE about 10 drops

Hara Masala

1 tsp ginger / garlic paste   and 2 – 3 green chillies ground

Method :

  1. Soak the rice in water and keep aside.
  2. Clean and wash the prawns and keep aside. Add coconut milk to the prawns. Heat oil, add ginger / garlic paste,
  3. After a few minutes of continuously stirring, add fried onions, haldi, salt, and chilly powder. Cook for 5 minutes, on low flame, add in chopped tomatoes and cook till tender. Add in the curd and cook for few minutes.
  4. Now add in the prawns with coconut milk and cook on very high flames till prawns are tender and mixture is dry.
  5. In a pan, put the soaked rice with water, 1 tsp black zeera, salt and a few cloves.Cook till the rice is 1/4 done. Drain and keep aside.
  6. In another pan, {grease the bottom with a little ghee}, add a layer of rice, then prawn mixture, and again a layer of rice,{RICE SHOULD BE THE TOP LAYER}
  7. Sprinkle all spice masala and a little saffron on prawn mixture.
  8. Put green chilies in between layers, on the top layer, sprinkle the kewra essence.
  9. Immediately close with a tight lid and give DUM FOR 15 MINUTES.

by Shabana Akbany