Prawns small size – 1 kg
Rice – 1 kg
Onions – 2 big
Red chillies – 6
Green chillies – 4
Curry leaf – 12 leaves
Ginger garlic paste – 6 table spoons
Garam masala powder – 3 table spoons
Red chilli powder – 3 table spoons
Salt – 3 1/2 table spoons
Oil – 12 table spoons
Ghee – 1 table spoon
Water – twice the rice
Coriander leaves – 3 bunches
Lemon small – 1/2

Ingredients of Biryani masala to be powdered

1 tea cup cloves
1 tea cup dhaniya
1 tea cup poppy seeds
1/2 tea cup cardamom
1/2 tea cup broken cinnamon
1/2 tea cup jeera
1/4 tea cup star anise
1/4 tea cup mace
1 small nutmeg
1/4 tea cup caraway


Initially, raw prawns must be cooked in a vessel until all the water content in the prawns is lost.
Prawns must be turned into almost red color after the water content is gone.

Mix the prawns with 2 table spoons of ginger garlic paste, 1 table spoon of salt, 2 table spoons of red chilli powder, 1 table spoon of garam masala powder. Marinate this content for an hour.

Keep boiling the water in a vessel on the other hand.

Heat 8 table spoons of oil in a pan. Add the content into the pan.

Fry the prawns for 30 min in medium flame. If required, add some more oil in between if the oil gets absorbed ( Do not deep fry the prawns ) Put this aside.

Take a pressure cooker and heat 4 table spoons of oil.

Fry the red chillies, onions, green chillies, curry leaves in order and add the remaining ginger garlic paste and fry it until the raw smell is gone.

Add the cleansed rice into the cooker and fry it for 1 minute. Now add the prawns content into the rice.

Add the remaining ingredients including ghee and the hot water.

Let the cooker whistle for 3 times.