Prawn Biryani
A coastal classic, full of flavor
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
Do you use fresh or frozen prawns?
We pride ourselves on using high-quality, freshly sourced prawns for the best texture and flavor.
Are the prawns shelled and deveined?
Yes, the prawns are fully cleaned, shelled, and deveined for your convenience.
Is there a strong seafood smell?
No, the robust spices, mint, and lemon juice balance the natural flavors of the shrimp.
Can I request this mild?
Yes. Because the biryani is dum-cooked from raw on order, the chef can dial the spice down— tell your server"mild" when ordering. We also serve raita with every biryani to cool the palate.
Are there any dairy products in this?
The marinade typically uses yogurt, and ghee is used for layering the rice.
About Prawn Biryani
Prawn biryani comes from India's coastal kitchens, where the Mughlai dum technique met the seafood of the western and southern shores. Along these coasts cooks learned to treat prawns gently within a biryani, since shellfish turns rubbery if it is cooked as long as goat or chicken, and the dish is prized for the way the sweetness of the prawn plays against warm spice.
BHARAT prepares it with that care. Large prawns are cleaned, shelled and deveined, then marinated in a coastal-style ginger-garlic paste with spices ground fresh each morning rather than taken from a jar. The rice is par-boiled aged basmati, layered with fried onion and saffron-milk, and the pot is sealed and dum-cooked on a low flame for about twenty-five minutes. Crucially the prawns are added partway through the dum rather than at the start, so they finish in the steam and hold their shape instead of overcooking. The dish is made from raw to order by a chef from Uttarakhand trained in India.
The result is a fragrant, separate-grained rice with plump prawns running through it. The mint, lemon and robust spicing balance the natural flavour of the shellfish so there is no heavy seafood smell, just a clean, aromatic finish at a medium spice level. The marinade uses yogurt and the layering uses ghee, so the dish contains dairy.
It is served with cooling raita, which tempers the spice and suits the prawns well. Because the biryani is cooked fresh for each order, the chef can dial the heat down to mild if you ask your server when ordering, making it an approachable option for diners who prefer gentler spicing.
Vegetarians and meat-eaters share most tables here; the menu has plenty for both. Visit BHARAT →
See also: the Rice & Biryani menu · best biryani in Bangkok · halal sourcing for our biryani · order biryani for delivery.