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Fluffy kodo millet prawn biryani served hot with boiled egg in a steel bowl

Varagu Arisi Prawn Biryani

A flavorful and healthy varagu arisi prawn biryani made with kodo millet, juicy prawns, fresh herbs, and homemade biryani masala in a pressure cooker. This millet biryani turns soft, fluffy, and uthri uthri without becoming mushy.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 person
Course: dinner, lunch, Main Course
Cuisine: Indian, south indian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup varagu arisi kodo millet - 250gms
  • 1 kg cleaned prawns
  • 2 tbsp Ginger Garlic Paste
  • 2 medium onions thinly sliced
  • 2 medium tomatoes chopped
  • Handful of mint leaves
  • Handful of coriander leaves
  • 2 green chillies
  • 2 tbsp curd
  • Salt as required

Spice Powders

  • 1 tbsp homemade biryani masala
  • 1 tbsp red chilli powder
  • ¼ tbsp turmeric powder

Whole Spices

  • 1 bay leaf
  • 2 cloves
  • 1 small cinnamon stick
  • 2 cardamom
  • Small piece kalpasi
  • Small piece javathri
  • ¼ tbsp fennel seeds

For Cooking

  • 1 tbsp ghee
  • 2 tbsp cooking oil
  • 1 cup water

Equipment

  • Pressure cooker / Biryani Pot

Method
 

  1. Wash the varagu arisi well and soak it for 10 minutes.
  2. Grind ginger garlic paste, green chilli, and a few coriander leaves into a smooth paste.
  3. Heat ghee and oil in a pressure cooker. Add the whole biryani spices and saute for a few seconds.
  4. Add sliced onions and saute until light golden brown.
  5. Add the prepared green paste and saute for 2–3 minutes.
  6. Add chopped tomatoes and cook until soft and oil starts separating from the masala.
  7. Add turmeric powder, biryani masala, and red chilli powder. Mix and cook for a few minutes.
  8. Add cleaned prawns and mix well with the masala.
  9. Add mint leaves, coriander leaves, and curd. Close with a lid and cook for 5 minutes.
  10. Add water and adjust consistency. Since prawns release water naturally, only 1 cup water was used.
  11. Add soaked varagu arisi and salt. Mix gently.
  12. Immediately close the pressure cooker and cook on medium flame for 1 whistle.
  13. Allow pressure to release naturally. Gently fluff and serve hot.

Notes

Do not overcook prawns, otherwise they can become rubbery.
Add pinch of jaggery
  • Use homemade biryani masala for better flavor and aroma.
  • Saute onions properly until golden brown for richer taste.
  • For extra spice, add one more green chilli.
  • This millet prawn biryani tastes best with onion raita or boiled egg.
  • You can also make this recipe using seeraga samba rice instead of millet.
  • Varagu arisi cooks much faster than regular rice, so avoid soaking it for too long.
  • Water quantity may vary slightly depending on how much water the prawns release while cooking.
  • Immediately pressure cook after adding the millet to prevent mushy texture.