Prawn Biryani( Shrimps In Aromatic and Flavored Indian Rice)
The recipe Prawn Biryani( Shrimps In Aromatic and Flavored Indian Rice) is ready in around 45 minutes and is definitely a tremendous gluten free and pescatarian option for lovers of Indian food. This recipe makes 4 servings with 279 calories, 7g of protein, and 3g of fat each. For $1.87 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It works well as a hor d'oeuvre. A mixture of curd/yogurt, ghee required, chilly powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe from Foodista has 1 fans. Overall, this recipe earns a solid spoonacular score of 70%. Try Indian Cauliflower Rice Chicken Biryani Stir-Fry, Aromatic prawn & cashew curry, and biryani rice or biryani chawal, how to make biryani rice for similar recipes.
Prep Time:
11 mins
Cook Time:
34 mins
Total Time:
45 mins
Servings:
4
Ingredients
Original recipe (4 servings) → 4 servings
- •4 servings basmati rice-500g
- •4 servings cardamom-2
- •2 tsp chilly powder
- •4 servings cinnamon-1
- •1 bunch coriander leaves)
- •7 garlic cloves-6 to
- •4 servings ghee required
- •2 ginger)
- •1 tbsp ginger and garlic paste
- •4 servings mace/javitri-very few
- •1 bunch mint leaves)
- •3 onion big)
- •4 servings prawns-500g
- •0.5 tsp salt
- •4 servings salt
- •4 servings star anise-1
- •2 tomatoes big)
- •0.5 tsp turmeric powder
- •0.5 cup curd/yogurt
- •4 servings chillys-5)
- •4 servings chillys-5)
Directions
Marinade the prawns in the above said marination ingredients for at least 2hours( if possible marinade the prawns overnight in the refrigerator for more taste). Soak the basmati rice in water for 1/2 an hour. Take a handful of sliced onions and set aside for garnishing the biryani. In a mixer, grind the ginger-2", garlic-6 and green chilly-5 into a smooth and fine paste.Next heat enough oil or ghee in a pressure cooker, add cinnamon, cardamom, cloves, star anise and javitri. Fry until the aroma rises and add the rest of sliced onions.
Saute till the onions turns pink, now add the ground ginger, garlic and green chilly paste and fry until the raw smell leaves.
Add the tomatoes and cook till the tomatoes are mashed. Now add the marinaded prawns along with the marination.
Add turmeric powder and season with salt, next add the mint and coriander leaves. Cover the cooker with lid and allow the prawns and gravy to cook for 3mins. Now measure the required water for basmati rice and add it to the gravy. Check the seasoning, bring the gravy to boil and add the soaked basmati rice.
Mix well and again cover the cooker with lid and cook until the rice is done.
Garnish with onions and mint leaves.
Serve hot with any curry or raita of your choice.
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