Go Back
5 from 2 votes
Malabar shrimp (Prawn) biryani
Malabar Prawn Shrimp Biryani
Prep Time
15 mins
Cook Time
30 mins

Malabar Prawn Shrimp Biryani is a very popular dish from Kozhikode or Malabar with prawn  and layered rice based on Malabar Indian cuisine

Course: Main Course
Cuisine: Indian, kerala, malabar
Keyword: Malabar Prawn Biryani, Malabar Shrimp biryani, prawn, shrimp
For Rice
  • 4 cups 4 cups  Basmati Rice
  • 4 tsp ghee or Clarified Butter
  • 4 tsp oil
  • 5-6 cloves
  • 3-4  cinnamon (small pieces)
  • 2 bay leaves
  • 5-6 cardamoms
  • ½ onion diced
  • 1 tsp salt per taste
  • 5  cups Water
For  Shrimp/Prawn marination
  • 1 packet fresh or frozen shrimp thawed 25-30
  • 2 tsp red chilly powder
  • 2 tsp garam masala
  • ¼ tsp turmeric powder
  • ½ tsp lemon juice
  • 1 tsp ginger garlic paste
  • 1 tbsp salt to taste
  • 2-3 curry leaves
For Masala
  • 3-4 tbsp Oil 3
  • 2 tbsp Ghee
  • 1 cup Onion sliced
  • 2 tbsp ginger garlic paste
  • 1 cup tomato
  • 5-6 green chilies chopped
  • ½ cup mint leaves finely chopped
  • ¼ cup coriander leaves
  • ¼ cup curd
  • 2 tbsp lemon juice
  • 1 tbsp biryani masala or garam masala
  • 1 tsp red chilly powder
  • ½ tsp black pepper powder
  • ¼ tsp turmeric
For Garnish and Layering
  • 2 onion cut into long thin stripes
  • 10 cashews
  • 10 raisins
  • 5 tbsp ghee for frying
  • 1 sprig 1 sprig of mint leaves
  • 1 cup coriander leaves chopped
  • ¼ tsp garam masala
  • 3 tbsp milk
  • 3-4 saffron few strands
  • 2 tbsp ghee
  • 2-3 tbsp oil
Shrimp(Prawn) Marination
  1. De-vein and clean the prawn with salt and water .

  2. Marinate it with  the ingredients in the "For Shrimp/Prawn marination" section  for about 15 to 20 mins

Rice Preparation and garnishes
  1. Wash the rice, drain and keep aside

  2. Heat a thick bottomed pan , add the ghee and oil

  3. Add the thin sliced onions and fry until crisp golden brown

  4. Add the cashews and raisins ,brown it as well

  5. The thin fried onions, cashews and raisins will be used for garnishing.

  6. In the remaining ghee and oil, add the spices under the "For rice" section

  7. Next add the diced onions and sautée

  8. After 2 mins add the washed rice

  9. Fry for about 5 to 7 mins until the rice turns opaque

  10. Add the salt and water and cook until done in a rice cooker

  11. Wait for the steam to be released and rice to be cooled.

  12. Soak the saffron in the milk and keep aside

Shrimp gravy Preparation
  1. Pour ghee and oil in a large deep bottomed pan and fry the shrimp for about 5 minutes.

  2. Drain and keep aside.

  3. Add a little more oil and ghee

  4. Add ginger garlic paste,green chillies and tomatoes and keep frying till it is mushy.

  5. Add chopped mint and coriander leaves

  6. Add dry spices red chilly powder, turmeric, pepper and garam masala  ,sautée for another 5 mins

  7. Add curd and lemon juice and stir continuously

  8. Add ⅓ of the fried onions kept aside for garnish

  9. There should be a nice gravy by now

  10. Add the fried shrimp and mix well

  11. Add some chopped coriander leaves and squeeze a little lemon.

Layering biryani and garnishing
  1. Next process is layering of the biryani, transfer the cooked rice into a big bowl and garnish with fried onions,cashews ,raisins,chopped mint and coriander leaves

  2. Then add a layer of the shrimp gravy and repeat layering with rice, shrimp and again layer with garnish onions , nuts ,raisins, mint and coriander leaves.

  3. Gently mix and fluff so the gravy is evenly mixed into the rice.

  4. Squeeze half a lemon if you like (optional)

  5. .Finally garnish with chopped coriander leaves,  and the remaining garnishes.

  6. Add ghee, saffron soaked milk and sprinkle some garam masala on top of the rice.

  7. Cover with a tight lid and keep on the lowest heat for about 20 minutes

  8. Open the lid, fluff up the rice and  biryani is now ready to be served.

  9. Accompaniments that are usually served with this dish  are fritters (pappad), yogurt salad .Enjoy :)