Prawn Biryani( Shrimps In Aromatic and Flavored Indian Rice)
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 10.25
- Health score: 24.00
- Weight Watcher points: 8.00
Summary
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.
Ingredients
basmati rice-500g4 servings
cardamom-24 servings
chilly powder2 tsp
cinnamon-14 servings
coriander leaves)1 bunch
garlic cloves-6 to7
ghee required4 servings
ginger)2
ginger and garlic paste1 tbsp- mace/javitri-very few4 servings
mint leaves)1 bunch
onion big)3
prawns-500g4 servings
salt0.5 tsp- salt4 servings
star anise-14 servings
tomatoes big)2
turmeric powder0.5 tsp
curd/yogurt0.5 cup
Instructions
Step 1
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.
Step 2
Saute till the onions turns pink, now add the ground ginger, garlic and green chilly paste and fry until the raw smell leaves.
Step 3
Add the tomatoes and cook till the tomatoes are mashed. Now add the marinaded prawns along with the marination.
Step 4
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.
Step 5
Mix well and again cover the cooker with lid and cook until the rice is done.
Step 6
Garnish with onions and mint leaves.
Step 7
Serve hot with any curry or raita of your choice.
Categories
Cuisines: Indian, Asian
Dish Types: antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, pescatarian