🦐πŸ₯₯ Mangalorean Prawn Biryani

(Coastal Coconut-Style)

A fragrant coastal biryani with tender prawns, warm spices, and a gentle coconut aroma β€”

classic South Canara comfort in one pot.

Spice Level: 🌢️🌢️ Medium

Prep Time: 25 mins | Cook Time: 30 mins | Total Time: 55 mins
Serves: 4–5
Calories (approx): ~430 kcal per serving

πŸ› One Pot, Thousand Stories

🌿 Introduction

Mangalorean Prawn Biryani is coastal comfort at its finest β€” a beautiful blend of basmati rice, fresh prawns,
coconut-infused masala, and aromatic spices.
Unlike the fiery versions, this one carries the gentle sweetness of coconut,
the fragrance of curry leaves, and the warmth of home-style cooking.

β€œWhere the sea meets spice, every grain tastes like a memory of the coast.”

Mangalorean Prawn Biryani

(Coastal Coconut-Style)

Photo by Stirred By Spice

πŸ“ Ingredients

Coconut Masala Base

  • ΒΎ cup Grated coconut

  • 1 Onion, chopped

  • 3–4 Garlic cloves

  • 1-inch Ginger

  • 4–5 Dry red chilies

  • 1 tsp Coriander seeds

  • 1 tsp Cumin

  • Β½ tsp Black pepper

  • 4–5 Fenugreek seeds

  • Β½ tsp Turmeric

  • Curry leaves (few)
    (Grind to a smooth paste with little water.)

Prawn Base

  • 500 g Prawns, cleaned & deveined

  • 2 tbsp Coconut oil

  • 2 Onions, thinly sliced

  • 2 Tomatoes, chopped

  • 2 Green chilies, slit

  • Β½ cup Mint

  • Β½ cup Cilantro

  • Salt, to taste

Rice

  • 2 cups Basmati rice (soaked 20 mins)

  • 3Β½ cups Water or light coconut milk (optional)

Garnish

  • Fried onions (optional)

  • Mint + cilantro

  • A drizzle of coconut oil or ghee

🍽️ Instructions

  • 1. Grind the Coconut Masala

    Roast spices lightly, then grind with coconut, onion, ginger, garlic, and chilies into a smooth paste.

    2. SautΓ© Onions & Masala

    Heat coconut oil.
    Add sliced onions + green chilies.
    Fry until soft and slightly golden.
    Add coconut masala paste β†’ sautΓ© until fragrant.

    3. Cook Prawns

    Add tomatoes, mint, cilantro, and salt.
    Add prawns β†’ cook 3–4 mins until just curled (do not overcook).

    4. Add Rice + Water

    Add soaked rice and water (or dilute coconut milk).
    Mix gently without breaking grains.

    5. One-Pot Cooking

    • High flame: 3 mins

    • Medium flame: 10 mins

    • Low flame: 10–12 mins

    Let rest covered for 5 mins.

    6. Finish

    Fluff gently.
    Add coconut oil or ghee + herbs.

🍷 Optional Serving Notes

Serve with onion raita, lemon wedges, or Mangalorean-style vegetable salad.

πŸ’¬ Soulful Note

This biryani tastes like home on the coast β€” waves, warmth, and the comfort of coconut meeting spice in the most beautiful way.

πŸ“š Cook’s Wisdom / FAQs

Cook's Wisdom

Tip: Avoid overcooking the prawns to prevent it from becoming dry & rubbery. 

  • Why basmati instead of seeraga samba?
    Mangalorean biryanis traditionally use basmati for a lighter coastal profile.

  • Can I add coconut milk?
    Yes β€” use half water + half light coconut milk for richer aroma.

  • Why cook prawns briefly?
    They toughen if cooked too long β€” they’ll finish steaming with the rice.

πŸ“Š Nutrition (Per Serving β€” Approx.)

  • Calories 430

  • Protein 22g

  • Carbs 52g

  • Fat 15g

πŸƒπŸŒΆπŸƒ The Bottom Line

A gentle, coconut-kissed coastal biryani β€” fragrant, flavorful, and uniquely Mangalorean.

🧑 Meet the Heart Behind the Spice

Maya Shetty – Stirred By Spice Author Photo

Hi, I’m Maya Shetty β€” cook, storyteller, and spice lover.

Through Stirred By Spice, I share recipes that warm both the kitchen and the heart β€” where simple ingredients and warm flavors turn everyday meals into moments of connection.

πŸ’¬ I’d Love to Hear From You!

Your words, memories, and reflections mean the world to me.
Share your thoughts using the form below β€” I read every message.

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