Most biryani are made with meat. This prawn biryani is very delicate and out of the ordinary. The bigger the prawn, the better it is...
Soak basmati rice for 30min.
Put water into a pot and let it boil.
Then add 1 tablespoon of oil, salt, cumin seeds and soaked rice.
Cook till the rice is done up to 80%
Strain the rice and keep warm.
Heat a pan over medium heat and add 4 tablespoons of oil, garam masalas, sliced onions, salt, ginger garlic paste.
Fry and mix well till onions become golden in colour.
Add prawns, mix well and spread the prawns evenly in the pan.
Sprinkle and spread biryani masala,green chillies, half portion of mint leaves, half portion of coriander leaves, lemon juice, red chilli powder, Greek yoghurt over the prawns.
Cover and cook the prawn mixture for 6 mins.
Add the 80% cooked rice to the cooked prawn mixture - spread rice evenly. Add fried onions, mint leaves, coriander leaves and saffron to the layer of rice
Cover and cook over a heat diffuser for 8 mins.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
You can use this same method to cook chicken biryani. A good biryani has a slight crust at the bottom of pan. I use a Moroccan Tagine Pan to cook this biryani. You can find biryani masala in Indian Grocery shop. A heat diffuser is a stovetop utensil which ensures that heat is evenly distributed across the bottom of a pan and it can eliminate the common problem of burnt or unevenly cooked food.
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