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Prawn Biryani using coconut milk
Prep Time
15 mins
Cook Time
30 mins
Soaking time
20 mins
Total Time
45 mins
Prawn Biryani is my most favorite Biryani than any other Biryani I make. I love prawns to the core and have lot of prawn recipes in my blog. Even my lil ones love this biryani as it has mild spiciness since we add the coconut milk instead of water. This coconut milk prawn biryani gives more richer taste to the prawns as well as Biryani.
Course: Main Course
Cuisine: Indian
Keyword: coconut milk prawn biryani, prawn biryani using coconut milk
Servings: 5
Calories: 600 kcal
Author: Akila
To Temper
  • Fennel Seeds – 1/2 tsp
  • Cloves – 4
  • Cinnamon stick – 1
  • Cardomom – 1
  • Bay leaf – 1
  • Star Anise – 2
For Biryani
  • Prawn – 1/2 kg
  • Basmathi rice – 3 cups
  • Onion – 2 chopped lengthwise
  • Tomato – 2
  • Ginger Garlic Paste – 1.5 tsp
  • Green Chillies – 2 slit into half – lengthwise
  • Chilli powder – 1.5 tsp
  • Mint leaves – 3 tbsp chopped nicely
  • Coriander leaves – 3 tbsp chopped nicely
  • Thick Coconut Milk – 2 cups
  • Water – 3 cups
  • Oil – 2 tbsp
  • Ghee – 2 tbsp
  • Cashews – few optional
  • Coriander leaves for garnishing
  • Salt – as per taste
  1. Wash and Soak the rice for 20min. Clean and devein the prawns. Wash with salt and keep it ready. In the pressure cooker or pan, add the oil and when it is hot, add the ingredients mentioned in To temper one by one and fry for a min, keeping flame in medium.
  2. Add the onion and ginger garlic paste and saute, till the raw smell of ginger goes off. Add the tomato and saute it.
  3. Add the green chilli, coriander leaves, mint leaves, and saute for a min. Then add the chilli powder, turmeric powder and salt and the Biryani masala.
  4. Add in the curd/yogurt now. Let the masala leaves out oil. Now add the washed prawns.
  5. Let the prawns gets coated with masala well. When the prawns starts leaving out water, add in the coconut milk and water.
  6. When the water starts to boil, add the soaked rice and close the cooker lid. Cook in low flame.
  7. Exactly after 10 min, open the lid. Now add the ghee and slightly mix without breaking the rice. Close the lid again for another 5 more minutes.
  8. Serve the hot hot coconut milk biryani with mutton masala.
Recipe Notes

check the above notes