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Prawn biryani
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Healthy

Prawn biryani

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Time to cook

35 minutes

Difficulty-icon

Difficulty

Easy

Serves-icon

Serves

2

A flavorful and aromatic rice dish cooked with succulent prawns, fragrant spices, and basmati rice, resulting in a deliciously spiced and richly flavored one-pot meal that combines the delicate sweetness of prawns with the aromatic blend of spices.

A flavorful and aromatic rice dish cooked with succulent prawns, fragrant spices, and basmati rice, resulting in a deliciously spiced and richly flavored one-pot meal that combines the delicate sweetness of prawns with the aromatic blend of spices.

Ingredients

Basmati Rice

1.25 cup

Water

2.5 cup

Bay Leaf

1 leaf

Cardamom

3 pod

Caraway Seeds

0.5 tsp

Shrimps

250 gram

Ginger Garlic Paste

1 tsp

Turmeric

0.125 tsp

Biryani Masala

0.5 tsp

Red Chilli Powder

0.5 tsp

Salt

0.125 tsp

Vegetable Oil

2 tbsp

Bay Leaf

1 leaf

Cinnamon

1 inch

Star Anise

1 star anise

Cardamom

3 pod

Cloves

5 Clove

Caraway Seeds

0.5 tsp

Onion Raw

1 large

Ginger Garlic Paste

1 tsp

Tomatoes

1 tomato

Coriander Leaves

2 tbsp

Mint Leaves

2 tbsp

Biryani Masala

0.5 tsp

Red Chilli Powder

0.5 tsp

Salt

0.125 tsp

Curd

0.25 cup

Step-by-step instructions to cook

Prep

1

Marinate the prawns with ginger garlic paste, turmeric, biryani masala, red chili powder, and salt. Set aside for 30 minutes.

2

Wash and soak rice for 30 minutes.

3

Bring water to a rolling boil in a pot along with bay leaf, cardamoms, shahi jeera, oil, and salt.

4

Drain the soaked rice and add it to the boiling water.

5

Cook the rice until it's al dente, not mushy. It should be firm.

6

Drain the cooked rice in a colander.

Cooking

1

Heat a pan with oil. Add cloves, cinnamon, bay leaf, shahi jeera, and star anise to the hot oil.

2

Fry onions until they turn light golden brown, stirring frequently.

3

Next, fry ginger garlic paste until the raw smell disappears.

4

Saute tomatoes, mint, and coriander leaves in the same pan.

5

When the tomatoes turn mushy, add chili powder, biryani masala, salt, and turmeric.

6

Cook until the oil begins to ooze out. Then add the prawns and fry for just a minute to remove the raw flavor of ginger garlic paste.

7

Pour curd or coconut milk and stir. Cook until the gravy thickens, and the prawns are fully cooked. Be careful not to overcook; prawns should curl up to a C shape when cooked. Tiger prawns take about 3 minutes to cook. Adjust salt to taste.

8

Grease a pot for making biryani. Add half of the rice to the pot and level it evenly.

9

Add the prawn gravy and level it.

10

Add the remaining rice on top of the prawn gravy.

11

Seal the pot with foil or a tight lid and cook on a hot tawa or tawa ( flat pan) for 20 minutes.

12

Allow the prawn biryani to rest for 15 minutes.

Nutrition information

(per serving)

Carbs

Carbs

16.2

Proteins

Proteins

5.6

Fats

Fats

2.6

Fiber

Fiber

1.0

111

kcal

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