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Prawn Biryani Mangalorean Style

Jun 07, 2017







Tired of the regular Prawns Biryani? Try it the Mangalorean Style!


    350 gms prawns, cleaned
    For marination:
    1/3 cup curds
    1 tsp lime juice
    1 tsp turmeric powder
    Salt to taste
    For paste:
    5 dried red chillies
    1 tsp black pepper
    1 tbsp dhania seeds
    1/2 tsp jeera
    1/8 tsp methi seeds
    6 to 8 cloves of garlic
    1 tbsp tamarind
    For rice:
    1 cup raw basmati rice, soaked for min 15 minutes and drained
    3 to 4 cloves
    3 cardamom
    1 cinnamon stick
    1 bayleaf
    1 tbsp ghee
    Salt to taste
    4 cups water
    Other ingredients :
    4 tbsp ghee
    1 tbsp oil
    1 tbsp freshly crushed ginger garlic paste
    8 to 10 curry leaves
    2 onions, finely chopped
    For layering:
    1/3 cup mint leaves
    1/3 cup coriander leaves
    1/3 cup deep fried onions


1.Marinate prawns for 15 minutes. Keep aside.

2. Dry roast ingredients for paste. Cool and grind to paste.

3. Heat a pan and add 1 tbsp ghee.Add whole garam masalas and fry for few seconds. Add water and bring to boil.

4. Add drained rice, salt and cook till par boiled. Drain and keep aside.

5. Heat ghee and oil.Add ginger garlic paste, curry leaves , onions and sauté till golden brown.

6. Add ground paste and sauté for 5 minutes.

7. Add prawns and sauté on medium flame for few minutes, cover and cook till prawns are half cooked.

8. Remove off flame and top with par boiled rice , mint, coriander leaves and fried onions.

9. Cover with tight fitting lid and cook on low flame over tawa for 10 to 15 minutes or till well cooked.

10. You may mix rice to coat prawns or serve layered.

About Preetha SrinivasanFollow On


Preetha’s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.

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