Prawn Biryani Recipe -

Prawn Biryani

Recipe by  

"This spicy rice dish cooked in mouth-watering prawn curry is extremely easy to make in a microwave oven. A 1200-watt microwave oven was used for this recipe. Garnish with fried onions."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    2 hrs 35 mins


  1. Place rice with enough water to cover in a small bowl. Soak rice for 2 hours; drain.
  2. Stir together the prawns, ginger garlic paste, garam masala, black pepper, cloves, cardamom seeds, cinnamon sticks, salt, yogurt, and oil in a microwave safe bowl until well mixed. Cook in microwave on High until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes. Remove the prawns from the curry and set aside.
  3. Stir the rice, water, and chicken bouillon into the curry and mix well. Cook in the microwave on High until rice is tender, about 10 minutes. Mix in the prawns; return to the microwave and cook on high until heated through, about 5 minutes. Discard cinnamon stick, cloves, and cardamom seeds before serving.
Kitchen-Friendly View

Reviews More Reviews

May 20, 2010

I would never make a microwave meal so i converted this to stovetop with rice separate and it was very good. Soon to be reposted with my stovetop directions

Nov 23, 2010

This was deeeelicious! I give it four stars only because I don't approve of the microwave. I made it on the stovetop with a few modifications. On med-low heat, I used a single pot and started by sauteing an onion until browned. I doubled the spices and added curry. I omitted the cinnamon and cloves because I don't care for them. After browning the onions and spices, I added the rest of the ingredients except the shrimp and I used vegetable stock instead of chicken cubes. I also added cauliflower florets and frozen peas. I cooked until the rice was almost done, then added the shrimp and cooked until opaque.


10 Ratings

Feb 08, 2010

I give this five stars because not only is it delicious but easy to make! Next time I might try doubling the spices but it was great the way it was.

Jan 01, 2009

We love it! But, I need to make it a few times more before it becomes my own dish.

Oct 08, 2010

This gets five stars because it is so easy to make , it's a quick dish and very rich in taste, lovely. I made it a couple of times on the stove not microwave. I marinate the shrimps (I use frozen precooked shrimps) then, boil on medium heat for 15 minutes, once the shrimps are done I remove and place the shrimps aside, then fry the rice with the marinate add water and boil until the rice is almost cooked then place the rice covered in a preheated oven at 165 degrees celcius for 15 minutes or until rice is well cooked, once done I remove all the spices and place the shrimps on top along with a few parsley leaves before serving. I use exactly the same amount for all the ingredients as directed in the original recipe, hope that helps, Bon Apetite!

May 03, 2010

This is great, so quick. I used chicken instead of shrimp which I diced into small cubes. I did add a little turmeric for colour and flavour. I omitted the oil and salt. Will most definately be making this again.

Mar 03, 2015

Very Good! I used left over shredded chicken instead of shrimp. I heated the oil and added the spices and chicken with a little water in a frying pan. I simmered the rice in chicken bouillon broth then added the rice to the chicken and spices. I didn't have any yogurt so I used sour cream. The sour cream really mellows out all those spices. I didn't use cardamom seeds because I didn't have any. I didn't have any garlic ginger paste so I used 1/8 tsp. ground ginger and 1 tsp. of garlic powder. Cut black pepper to 1/2 tsp. I also added about a cup of frozen mixed veggies. I know I changed a lot of things, but the basic recipe remained. It was spicy and very good.

Feb 04, 2015

Pretty good base recipe. I modified mine with more 'masala' and parboiled the rice before assembling it using the traditional layering method. I will try it as is next time though.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 874 kcal
  • 44%
  • Carbohydrates
  • 109.1 g
  • 35%
  • Cholesterol
  • 198 mg
  • 66%
  • Fat
  • 30.7 g
  • 47%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 34 g
  • 68%
  • Sodium
  • 1692 mg
  • 68%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Chicken Biryani

Watch how to make this top-rated Indian dish.

Indian Shrimp Curry

See how to make a quick-and-easy, Indian-inspired seafood curry.

Quick and Easy Paella

See how to make a quick version of classic Spanish paella with shrimp & sausage.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States