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Prawn Biryani

Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course dinner|lunch
Servings 4
Calories 442 kcal

Ingredients
  

Ingredients A:

  • 2 cup Long grained rice
  • 2 Onion-medium, sliced
  • 2 Cardamon
  • 1 Cinnamon stick
  • 4 nos. Cloves
  • 1 nos. Star Anise
  • 1 nos. Bay leaf
  • 1 tbsp Jeera
  • 2-3 nos. Dry red chilies, broker
  • 2 tbsp Sugar
  • Salt-to-taste
  • 2 tbsp Cashew nuts
  • 4 tbsp Fried onion barista , for garnish
  • 2 Boiled eggs, for garnish
  • 2 tbsp Oil

Ingredients B:

  • 2 cups Prawns, medium size- clean, de-vein
  • 2 Onions - large, finely chopped
  • 2 Tomatoes- medium, grate or finely chop
  • 2 tbsp Ginger - Garlic paste
  • ½ tbsp Jeera
  • ½ tbsp Sauf
  • 1 Black cardamom
  • 1 nos. Bay leaf
  • ¾ tbsp Haldi powder
  • 1 tbsp Chili powder
  • 1 tbsp Dhania - jeera powder
  • ¾ tbsp Garam masala powder
  • 2 tbsp Biryani masala powder
  • 2 tbsp Coriander leaves, chopped
  • 2 tbsp Mint leaves, chopped
  • 2 Green Chilies, finely chopped
  • 2 tbsp Oil
  • Salt-to-taste
  • Dash of lime

Instructions
 

Method A:

  • Cook the rice in salted water till just done, drain and run room temperature water through it, drain, keep aside
  • Heat oil in a non-stick deep pan, add the whole spices followed by the sliced onions and sauté for 4-5 minutes till they turn golden brown
  • Add the cashew nuts, sugar and a little salt, fry for a while
  • Add the well-drained rice, mix well but gently
  • Taste for salt, remove the whole spices and keep aside

Method B:

  • Clean and de-vein the prawns, apply half teaspoon of salt and keep for 7-8 minutes, wash off the salt
  • Apply a little haldi powder to the prawns and keep aside
  • Heat oil in a non-stick deep pan, add the black cardamom, bay leaf, jeera, sauf and the chopped onions
  • Sauté till the onions turn golden brown, add the ginger-garlic paste, saute for some time and add the finely chopped or grated tomatoes
  • When the tomatoes turn pulpy add all the powdered masalas, sauté for about 2 minutes
  • Mix in the prawns and cook on a low flame for 4 minutes or so, add the chopped coriander and mint leaves, stir well, add some salt, mix
  • When the prawns are cooked and the gravy is semi-dry add the chopped green chili, mix, taste and adjust seasonings
  • Add a dash of lime

To Assemble :

  • Grease the base of a flat-bottomed deep glass dish with a little butter, arrange half of the rice at the base
  • Transfer all the Prawn masala gravy on to the rice layer
  • Top the gravy layer with remaining rice, dot with a little butter and microwave for 4-5 minutes till it is well heated
  • Garnish with fried onion barista and wedges of boiled eggs
  • Serve hot with onion-tomato kachumbar and raita of your choice or with crispy roasted papad

Notes

Highlights: A nutrient rich traditional recipe with a modern twist of added nutrients making it a protein, iron and fibre rich one dish meal.
 
NUTRIENT VALUES PER SERVING 
Energy
 442 Kcal
Carbohydrate
 55 g
Protein
 17 g
Fat
 14 g
Calcium
 58.4 mg
Iron
 0.8 mg
Total Fiber
 3.2 g