Every grain of rice soaks up the aromas without drying out.
Our Prawn Biryani layers basmati rice perfumed with whole spices (cinnamon, cardamom, clove, saffron) with juicy prawns, cooked sealed and steamed ‘dum’-style so every grain soaks up the aromas. Lighter than the meat versions, it has a delicate, gently spiced flavour from the sea. Finished with crispy fried onion and fresh coriander.
Also available with
Goes great with
A dish with a story
Biryani is thought to have been born in the kitchens of the Mughal court in the 16th century, out of the meeting between Persian pilaf traditions and Indian spices.
Every region of India has developed its own variant, from Lucknow to Hyderabad, each with its own cooking method and spice blend.
Today one of the most iconic dishes of Indian cuisine, with a genuine following worldwide.
The debate over biryani’s exact origin (Persia, the Mughal court or South India) still keeps food historians busy — we won’t settle it here.
Frequently asked questions
Is the Biryani spicy?+
It is fragrant and lightly spiced rather than hot.
Is it served with sauce?+
No, biryani is enjoyed without sauce; we recommend a raitha on the side.
Does it contain shellfish?+
Yes, it’s made with prawns (crustaceans).
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