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Briyani Udang (Fragrant Rice With Prawns)

Updated: Oct 17, 2023

a tasty and easy version, without ghee and coconut milk

Briyani Udang

Serves: 4

Level: Requires a bit of knowledge on the spices, but will impress your mother-in-law


  • 2 packets of Donald & Lily Rempah Paste

  • 2 cups of basmathi rice (soaked for ½ hour then drained )

  • 500gm of fresh prawns

  • 2 bay leaves

  • Salt and sugar, to taste

  • Lime juice, to taste

  • 4 table spoons of melted butter

  • Saffron (soaked in a little hot water )

  • Fried sliced shallots (bawang goreng)

  • Toasted Cashew Nuts

  • Coriander leaves, for garnishing


1) Fry dry the spices until fragrant: 1 cinnamon stick, pinch of fennel seeds, 2 star anise leaves

2) Rinse the soaked basmathi rice, cook with bay leaves, salt and dried spices. Fluff up rice and

leave aside.

3) In a pan, saute the prawns with Donald & Lily's Rempah paste, add in a dash of lime juice

and water with salt and sugar, to taste

4) Add the cooked prawns onto the basmathi rice. Drizzle some melted butter with soaked

saffron. Top with coriander leaves, cover the lid.

5) Let your dish sit on a small fire for 2 minutes, or until fragrant.

6) Open the lid, fluff up the rice with a fork and then top with extra coriander leaves, fried

shallots or onions with toasted cashew nuts.

7) Eat it with papadoms while rice is hot, and serve on banana leaves. Burp!!

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