Kadai Prawn Biryani (Simple Home Version)

Name: Kadai Prawn Biryani (Simple Home Version)
Total time: 3600 s
Yield: 2 people
Cuisine: American
Ingredients: 1 cup Basmati rice; 200 g Prawns (cleaned); 2 medium Onions (sliced); 1 Tomato (chopped); 1.5-2 tbsp Biryani masala; 2 tbsp Butter; 1 Lemon; as needed Salt; Water – for cooking rice

DSK @dskcooks

Bengaluru

A simple homemade prawn biryani cooked in a kadai without a pressure cooker. This recipe uses basic pantry ingredients like rice, onions, tomatoes, butter, and biryani masala to create a flavorful and aromatic dish. Juicy prawns are lightly cooked in a spiced masala base and layered with partially cooked rice, then finished on low heat using the dum method to bring everything together. The result is a rich, comforting biryani with soft grains, well-coated spices, and perfectly cooked prawns — ideal for a quick homemade meal.

Saved

Ingredients

1 hour

2 people

1 cupBasmati rice
200 gPrawns (cleaned)
2medium Onions (sliced)
1Tomato (chopped)
1.5-2 tbspBiryani masala
2 tbspButter
1Lemon
as neededSalt
Water – for cooking rice

Saved

Steps

1 hour

1

Wash 1 cup rice well, soak it for 20 minutes, then boil in salted water and cook until 70% done, after which you drain it and keep it aside.
2

Clean 200 grams prawns, mix them with a little salt, 1 teaspoon biryani masala, and few drops of lemon juice, then let it rest for 10–15 minutes.
3

Heat 2 tablespoons butter in a kadai, add 2 sliced onions and cook until they turn golden brown.
4

Add 1 chopped tomato and cook until it becomes soft and completely mashed.
5

Add 1.5 to 2 tablespoons biryani masala and salt, then cook until the masala becomes thick and aromatic.
6

Add the marinated prawns into the masala and cook for 4–6 minutes until they turn pink and are just cooked, then squeeze a little lemon juice and turn off the flame.
7

Spread the prawn masala evenly in the kadai, then layer the cooked rice on top without mixing.
8

Add small butter pieces and a few drops of lemon juice over the rice, then cover the kadai tightly.
9

Cook on very low flame for 10–15 minutes, then switch off the heat and let it rest for 5–10 minutes.
10

Open the lid, gently mix from bottom to top, and serve hot.