Curry, spice, and everything chilled. This summer, BKC – Biryani Kebab Chai London – brings you […]
Jhinga Biryani
About This Dish
The Jhinga Biryani at BKC London offers a coastal twist on the traditional biryani, replacing meat with the tender & sweet-ish essence of seafood. This change introduces a lighter, more delicate dimension to the dish, without compromising on richness or depth.
The preparation process is mostly similar—fresh Jhinga (prawns) are marinated in a blend of yoghurt, turmeric, and subtle spices. This lets the seafood soak up vibrant flavours while retaining its natural sweetness. Separately, Basmati rice is cooked with saffron, rose water, and aromatic herbs, then carefully layered with the prawns. The dish is sealed and slow-cooked. Each grain of rice captures the essence of the sea—gently spiced, fragrantly aromatic, and wonderfully balanced.
History & Tradition
As would be predictable, Jhinga Biryani comes from the coastal regions of India, where seafood is a staple and culinary traditions evolved alongside ocean harvests. While the core method of biryani-making—layering and slow-cooking—remains true to Mughal and Awadhi styles, the inclusion of prawns reflects the resourcefulness and diversity of Indian cuisine. The briny richness of prawns, when paired with delicately spiced rice, creates a dish that is both grounded in tradition and uniquely regional in character.
What Makes it Special
What makes BKC London’s Prawn Biryani stand out is its harmony of lightness and flavour. The prawns are cooked just enough to remain succulent and are infused with a marinade that enhances without overpowering. The rice is fragrant with saffron and herbs, and the slow Dum style of cooking makes the sweetness of the seafood weave through every layer. It’s a refined biryani experience—flavourful yet delicate, rich yet balanced—offering a taste of the coast in every bite.
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Ananya Rao
The Jhinga Biryani was absolutely delightful. The prawns were fresh and perfectly cooked, and the rice had a beautiful aroma from the saffron and herbs. The balance of flavors was just right—mild spice with a hint of sweetness. It felt like a comforting, coastal twist on traditional Awadhi cuisine. A truly satisfying dish.
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Oliver Bennett
This Prawn Biryani is full of flavor and cooked with real finesse. The prawns were juicy and tender, and the rice was wonderfully aromatic without being too heavy. I appreciated the balance of spices and the freshness of the ingredients. It is one of the best seafood biryanis I have had in the UK.
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Amelia Carter
I was really impressed with the Jhinga Biryani. Every bite was fragrant and flavorful without overpowering the natural taste of the prawns. You can tell the ingredients are fresh and the cooking technique is spot on. It is light, aromatic, and beautifully layered. A lovely example of refined Indian cuisine done right.
FAQs
A: Yes, Prawn Biryani has a lighter, more delicate flavour profile due to the natural sweetness of prawns. It's less heavy than meat-based versions but still rich in aroma and spice.
A: The prawns are first marinated and lightly cooked to retain their tenderness, then layered with the rice and slow-cooked together.
A: Not really. Our Prawn Biryani is mildly spiced to highlight the natural taste of the prawns while keeping the overall flavour well-balanced and aromatic.
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