Keralan Prawn Biriyani

Keralan Prawn Biriyani

4 serves
1 easy
20 cook
30 prep
5 6

Nutritional Information per portion % per portion
Energy in kJ Fat of which
Sugars Salt
548kcal 11g 1.3g 7.5g 2.8g
27% 16% 7% 8% 47%
*Reference intake of an average adult (8400 kJ / 2000 kcal)



  • 500g raw tiger prawns, peeled
  • 1 tsp chilli powder
  • ½ tsp turmeric powder
  • Salt
  • 1 large onion, sliced
  • 3 tbsps ginger paste
  • 3 tbsps garlic paste
  • 2–3 green chillies, left whole but slit vertically
  • 2 tsps ground coriander
  • 125ml water
  • 2 tbsps lemon juice
  • 10 chopped mint leaves or 1 tsp mint sauce
  • 1 ½ tsps garam masala
  • 5 sprigs of chopped coriander leaves or 2 tsp coriander paste


  • 350g basmati rice
  • 3 tbsps Flora Cuisine
  • 1 large onion, sliced
  • 1250ml water
  • Salt


  • Roasted cashew nuts, optional
  • Fried raisins, optional
  • Fried onions, optional


1. Toss the prawns with chilli, turmeric and salt and set aside to marinate for 20 minutes.

2. Now cook the rice. Pour the water in a pot and add 350g of rice to it. Cook in the microwave at full power for 20 minutes.

3. Meanwhile, heat the Flora Cuisine in a non-stick frying pan. Add in the onion and fry, stirring, until softened. Take the rice pot from microwave, mix in the fried onion with salt to taste and resume cooking the rice in the microwave for the remaining time.

4. In the same frying pan, fry the marinated prawns in 2 batches. Fry each batch of prawns on one side for 4–5 minutes, then turn the prawns and fry for another minute. Using a slotted spoon, transfer them to a kitchen towel.

5. Using the same pan, fry the onion for prawn masala till light brown. Add ginger paste, garlic paste and green chillies and mix in. Add in ground and fresh chopped coriander, 125ml water, salt, the fried prawns, lemon juice, mint and garam masala and simmer gently.

6. Once the rice is cooked through, use a fork to fluff it up. Lightly mix the rice and the prawn masala together and garnish with roasted cashew nuts, raisins and fried onions. Serve with yogurt raita, hot pickle and poppadoms.

“My mum taught me to make this dish when I was seven years old.” Sherin

TIP: For a traditional biriyani, layer the rice and prawn masala alternately together with the garnish and chopped coriander and oven bake or microwave for another 10–12 minutes.

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