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SideChef
Recipes
Gluten-Free
Biriyani with King Prawns
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13 INGREDIENTS • 9 STEPS • 1HR

Biriyani with King Prawns

Recipe
5.0
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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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
1 tsp
Ground Turmeric
Ground Coriander
2 tsp
Ground Coriander
Salt
to taste
Salt
Coconut Oil
2 tsp
Coconut Oil
Mustard Seeds
as needed
Mustard Seeds
King Prawns
1.1 lb
King Prawns, peeled, deveined
Asafoetida
1 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
Love This Recipe?
Add to plan
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Biriyani with King Prawns
Save
author_avatar
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 (1 tsp), Ground Coriander (2 tsp), 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 (1 tsp), Ground Coriander (2 tsp), and some Salt (to taste). Blend to a fine paste.
step 3
In a deep pan, heat up Coconut Oil (2 tsp) until melted, then add Mustard Seeds (as needed), Green Chili Peppers (2), Curry Leaf (1), King Prawns (1.1 lb) and Asafoetida (1 tsp).
step 3 In a deep pan, heat up Coconut Oil (2 tsp) until melted, then add Mustard Seeds (as needed), Green Chili Peppers (2), Curry Leaf (1), King Prawns (1.1 lb) and Asafoetida (1 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
Gluten-Free
Lunch
Fish & Seafood
Dinner
Indian
Rice
Shellfish
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