Prawn Biryani
Prawn Biryani (ข้าวหมกกุ้งอินเดีย)
Prawns layered with par-boiled aged basmati, fried onion and saffron milk, cooked gently so the shellfish stays tender.
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · GrabFood and LINE MAN nearby · or order direct on WhatsApp — over ฿1,000 we deliver anywhere in Bangkok, free
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 head chef Santosh Shah, who is from Uttarakhand and 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.
Two minutes walk from Grand Mercure Bangkok Atrium; free parking at the Bangchak gas station right next door.
If biryani is what brought you here, our biryani page walks through how each pot is layered and sealed, and the halal sourcing page says exactly where the chicken and the goat come from. It sits in our Rice & Biryani menu, and regulars often order it alongside Butter Chicken.
รายละเอียด Prawn Biryani (ข้าวหมกกุ้งอินเดีย)
ข้าวบาสมาตีเมล็ดยาวคัดสรรหุงรวมกับกุ้งสดตัวโตหมักเครื่องเทศ หญ้าฝรั่นแท้ และมิ้นต์สด ตำรับดั้งเดิมชายฝั่ง ข้าวร่วนหอมกรุ่นเข้มข้นกุ้งแน่นหวานธรรมชาติ
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 flavour.
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 flavours 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 uses yogurt and we layer the rice with ghee, so the dish contains dairy.
