Daily Archives: October 2, 2009

Prawn Biryani

Prawn Biryani (Jheenga Biryani) is ultimate don’t you think so???


  • 1 kg prawns peeled and cooked*
  • 2 cups rice
  • 2 cardamom pods
  • 2 big cardamoms
  • 1 inch cinnamon stick
  • ½ onions chopped
  • 1 tomato chopped
  • 1 red chilli chopped
  • Some salt
  • Some red chilli powder (OPTIONAL)
  • ¼ tspn turmeric powder
  • ½ tspn coriander powder
  • ½ tspn cumin powder
  • A pinch of cumin seeds
  • 1 curry leaf
  • 2 black peppercorns
  • 2 tbspns Fresh coriander chopped
  • Few drops of yellow Food colour
  • ½ cup water


-Soak rice in water.

-Heat oil and add cardamom stuff, cinnamon, cumin seeds and curry leaf. When they begin to splatter add onion along with some salt and Fry until they lose their stiffness. Now add prawns and stir Fry them.

-Let them cook in their own water. When this mixture begins to dry add chopped tomato and other spices and herbs and mix. Add water whenever required.

-When prawns are nicely cooked remove From heat.

-Boil nearly a litre or 2 of water. Add soaked rice and when they are 90 % cooked drain them.

-In a thick bottomed pan,take half of the boiled rice a make layer then place a layer of cooked prawns and then again a layer of rice. At the end add very Few drops of yellow Food colour and cover the pan.

-Cook it For 5 – 10 minutes on very low heat. Make sure they do not stick to the bottom of utensil.

-Now dish them and serve hot with a sprig of Fresh green coriander.


Tasty and lovely, odourless prawn Biryani or Jheenga* Biryani is ready to be served.

Ayesha's Kitchen

Ayesha’s Kitchen


-See “Tips” page For Rice Tips.

-Make sure your prawns are nicely cooked.

-You can adjust seasoning according to your taste.

-Peeled and cooked prawns are of pink colour and they are easily available Frozen in market.


This will serve 4 persons easily.

*Refer to “Glossary” Page