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SideChef
Recipes
Gluten-Free
Biriyani with King Prawns
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Recipe

13 INGREDIENTS • 9 STEPS • 1HR

Biriyani with King Prawns

5
1 rating
Try this unique recipe and take the experience of Biryani to a whole new level. Get ready to experience the taste beyond your expectation with succulent king prawns and savory spices.
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Biriyani with King Prawns
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Fine Dining Indian
Fine Dining Indian recipes promote healthy eating and sustainable living. Discover veganism with creative vegan recipes.
http://www.finediningindian.com/
Try this unique recipe and take the experience of Biryani to a whole new level. Get ready to experience the taste beyond your expectation with succulent king prawns and savory spices.
1HR
Total Time
$3.09
Cost Per Serving
Ingredients
Servings
4
US / Metric
Green Chili Pepper
5
Green Chili Peppers, halved
divided
Tomato
1
Medium Tomato
cut into chunks
Onion
1
Medium Onion
cut into chunks
Curry Leaf
3
Curry Leaves
divided
Thick Yogurt
1 Tbsp
Thick Yogurt
Ground Turmeric
3/4 tsp
Ground Turmeric
Ground Coriander
1 Tbsp
Ground Coriander
Salt
to taste
Salt
Coconut Oil
1 Tbsp
Coconut Oil
Mustard Seeds
1/4 tsp
Mustard Seeds
King Prawns
1.1 lb
King Prawns, peeled, deveined
Asafoetida
3/4 tsp
Asafoetida
Basmati Rice
2 cups
Basmati Rice
Nutrition Per Serving
VIEW ALL
Calories
577
Fat
6.4 g
Protein
39.5 g
Carbs
88.5 g
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Biriyani with King Prawns
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Fine Dining Indian
Fine Dining Indian recipes promote healthy eating and sustainable living. Discover veganism with creative vegan recipes.
http://www.finediningindian.com/
Cooking InstructionsHide images
step 1
Soak the Basmati Rice (2 cups) in water for half an hour.
step 2
Meanwhile, in a blender jar place Green Chili Peppers (3), Tomato (1), Onion (1), Curry Leaves (2), Thick Yogurt (1 Tbsp), Ground Turmeric (3/4 tsp), Ground Coriander (1 Tbsp), and some Salt (to taste). Blend to a fine paste.
step 2 Meanwhile, in a blender jar place Green Chili Peppers (3), Tomato (1), Onion (1), Curry Leaves (2), Thick Yogurt (1 Tbsp), Ground Turmeric (3/4 tsp), Ground Coriander (1 Tbsp), and some Salt (to taste). Blend to a fine paste.
step 3
In a deep pan, heat up Coconut Oil (1 Tbsp) until melted, then add Mustard Seeds (1/4 tsp), Green Chili Peppers (2), Curry Leaf (1), King Prawns (1.1 lb) and Asafoetida (3/4 tsp).
step 3 In a deep pan, heat up Coconut Oil (1 Tbsp) until melted, then add Mustard Seeds (1/4 tsp), Green Chili Peppers (2), Curry Leaf (1), King Prawns (1.1 lb) and Asafoetida (3/4 tsp).
step 4
Add in the blended paste and stir to combine. Mix and cook on low heat for 3 minutes.
step 4 Add in the blended paste and stir to combine. Mix and cook on low heat for 3 minutes.
step 5
Add some more Salt (to taste) and turn up the heat to bring sauce to a rolling simmer, stirring constantly.
step 5 Add some more Salt (to taste) and turn up the heat to bring sauce to a rolling simmer, stirring constantly.
step 6
Drain the soaked rice and add to the pan. Mix gently to combine without breaking the rice, then add a bit of water until the rice is just covered. You want the total amount of liquid to be just around double the rice but no more.
step 6 Drain the soaked rice and add to the pan. Mix gently to combine without breaking the rice, then add a bit of water until the rice is just covered. You want the total amount of liquid to be just around double the rice but no more.
step 7
Cover with lid and lower heat to medium-low. Cook for 15 minutes.
step 7 Cover with lid and lower heat to medium-low. Cook for 15 minutes.
step 8
After 15 minutes, remove lid and fluff gently. Taste and adjust seasonings, then remove from heat. Keep the lid on until ready to serve.
step 8 After 15 minutes, remove lid and fluff gently. Taste and adjust seasonings, then remove from heat. Keep the lid on until ready to serve.
step 9
Serve by spooning the rice onto a plate and topping with the shrimp and peppers. Enjoy!
step 9 Serve by spooning the rice onto a plate and topping with the shrimp and peppers. Enjoy!
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Tags
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Gluten-Free
Lunch
Date Night
Dinner
Indian
Seafood
Shellfish
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