Prawns Biriyani Thalassery Style

Prawns Biriyani Thalassery Style

When you want to eat biryani and you have very less time to prepare or if you don’t want to stuck up in the kitchen for hours, prawns biryani is the best option because marination of prawns will take less time compared to meat and chicken.

Ingredients for Marinating

  • Indian Prawns/Chemmeen 1Kg (Peeled and Deveined)
  • Ginger and Garlic Paste 1 Teaspoon
  • Chilly Powder 1 Tablespoon
  • Kashmiri Chilly Powder 1/2 Teaspoon
  • Black Pepper Powder 1/2 Teaspoon
  • Turmeric Powder 1/4 Teaspoon
  • Lemon Juice 2 Drops
  • Salt and Vegetable Oil as required

Ingredients for Prawns Masala

  • Onion 6 Nos. (Medium Size, Nicely Chopped)
  • Ginger, Garlic and Green Chilly Paste (Ginger 1 Piece, Garlic 6 Cloves, Green Chillies 8 – 10 Numbers)
  • Tomato Medium Size 3 Nos. (Nicely Chopped)
  • Turmeric 1/4 Teaspoon
  • Garam Masala 1 Teaspoon (Home Made)
  • Coriander Leaves as required
  • Lime Juice 3 – 4 drops
  • Vegetable Oil 2 Tablespoon
  • Salt as required

Ingredients for Ghee Rice

  • Biriyani Rice 3 Cups (Basmathi/Kaima/Malabar Biriyani Rice)
  • Boiling Water 5 1/2 Cups
  • Ghee 2 Tablespoon
  • Onion 1 Nos. nicely chopped
  • Cinnamon 1 Piece
  • Clove 5 Nos.
  • Cardamom 5 Nos.
  • Aniseed (Thakkolam) 1 Flower
  • Bay Leaves 1/2 Leaf
  • Vegetable Oil 1 Teaspoon
  • Lime Juice 3 – 4 drops
  • Salt as required

Note. If you are using Basmati rice soak it for 20 Minutes and Dry; No need to soak the Malabar Biryani Rice.

Ingredients for Garnishing

  • Ghee Roasted Onion (1/2 Cup), Ghee Roasted Cashew and Raisins as required
  • Coriander Leaves as required
  • Rosewater 2 Tablespoon
  • Turmeric Powder 1/2 Teaspoon
  • Garam Masala 1 Teaspoon
  • Ghee 1 Teaspoon


  1. Marinate the prawns for 20 minutes with the ingredients specified.
  2. Heat up your favourite pan with 2 tablespoon of oil; Reduce the flames to medium and shallow fry the Marinated Prawns both sides for 10 minutes; Take them out and keep aside.
  3. Add one more tablespoon of Vegetable oil to the pan to the same pan you fried Prawns.
  4. Add Onion and sauté till it become transparent
  5. Add Ginger, Garlic Green, chill Paste and Salt; sauté for another 5 minutes
  6. Add chopped tomatoes to this and sauté till tomato become soft.
  7. Add Garam Masala and sauté for another 3-4 minutes
  8. Mix the shallow fried Prawns to this and cook for about 8-10 minutes by closing the Lid (On Low Flame)
  9. Drop 3-4 Lemon Juice; Sprinkle Coriander Leaves and sauté well to mix everything. Keep the Masala aside till the Ghee rise is ready.
  10. Heat up your favourite Rice pot (Wide) on medium flame, and splutter the spices (Cinnamon, Cloves, Cardamom, Bay Leaf and Aniseed) in Oil.
  11. Add 5 1/2 cup of hot water and rice; Drop Lemon Juice, required salt and stir gently.
  12. Close the lid and let it cook till the rice is done and the water is fully absorbed.
  13. Open the Lid and stir the rice gently; Close the flame and keep the pot aside.
  14. It’s time to “DHUM” and Garnish.
  15. Mix Rosewater with a pinch of turmeric in a small bowl. (This will be the natural colour we use in Thalassery Biriyani)
  16. Take you favourite Biriyani Pot and smear the ghee and place all the masala over it.
  17. Layer up the 1/4 portion of the rice over the masala.
  18. Sprinkle the Garam masala (2 or 3 pinch will enough) over the rice.
  19. Sprinkle the Rosewater Mixture over the rice.
  20. Spread the ghee roasted onions, cashews and raisins over it.
  21. Sprinkle the Coriander Leaves after that.
  22. Make 2 more layers with the remaining rice with same procedure.
  23. Heat up the closed and sealed biriyani pot on very very low flame around 10-15 Minutes or till you see steam releasing from the sides of the Pot.
  24. Close the flames and Keep the pot untouched for another 10 Minutes.
  25. In Thalassery we serve the Masala and Rice Separately; Enjoy with Pickle, Papad, Chamannthy and Raita.

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