Spicy Prawn Biryani
Indulge in the aromatic wonders of India with our Spicy Prawn Biryani. This flavorful seafood biryani combines tender prawns with fragrant basmati rice, a medley of spices, and fresh herbs. Each spoonful promises an explosion of flavors that will transport you to bustling Indian streets and vibrant festivals.
“Prawn Biryani: A symphony of spices and the ocean’s bounty, wrapped in a bed of fluffy rice.”
Highlights
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Servings: 4
- Calories: 450kcal
Ingredients
For the Prawns:
- 500g fresh prawns, peeled and deveined
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 green chili, slit lengthwise (optional)
- 1 teaspoon ground turmeric
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- Juice of half a lemon
For the Biryani:
- 2 cups basmati rice, soaked for 30 minutes and drained
- 4 cups water or chicken/vegetable broth
- 1 large onion, thinly sliced
- A handful of mint leaves, chopped
- A handful of coriander leaves, chopped
- 2 tablespoons ghee (clarified butter)
- Salt to taste
Instructions
Prepare the Prawns: In a large pan, heat vegetable oil over medium heat. Add onions and sauté until golden brown. Stir in garlic, ginger, and green chili, cooking for another minute.
Season the Prawns: Add turmeric, red chili powder, garam masala, and salt to the pan. Mix well before adding the prawns. Cook until they turn pink and are cooked through. Squeeze lemon juice over the prawns, stir, then remove from heat. Set aside.
Cook the Rice: In a large pot, bring water or broth to a boil. Add salt, drained rice, and cook uncovered for about 5-7 minutes until it is partially cooked. Drain and set aside.
Assemble the Biryani: Preheat oven to 180°C (350°F). Spread half of the cooked rice in a baking dish. Layer with half of the prawns, followed by sliced onions, mint leaves, coriander leaves, and drizzle with ghee over each layer. Repeat layers.
Bake the Biryani: Cover the dish tightly with aluminum foil or an oven-safe lid. Bake for 20-25 minutes until the rice is fully cooked and flavors are well combined.
Serve Hot: Let the biryani rest for 10 minutes before serving. Garnish with additional herbs if desired, and serve hot with raita and sliced onions on the side.
Nutrition
Estimated nutrition for this recipe may vary based on ingredients selected or substituted:
- Serving: 1 portion
- Calories: 450kcal
- Carbohydrates: 60g
- Protein: 20g
- Fat: 15g
- Cholesterol: 150mg
- Sodium: 700mg
- Fiber: 2g
Indulge in the aromatic wonders of India with our Spicy Prawn Biryani. This flavorful seafood biryani combines tender prawns with fragrant basmati rice, a medley of spices, and fresh herbs. Each spoonful promises an explosion of flavors that will transport you to bustling Indian streets and vibrant festivals.
“Prawn Biryani: A symphony of spices and the ocean’s bounty, wrapped in a bed of fluffy rice.”
Highlights
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Servings: 4
- Calories: 450kcal
Ingredients
For the Prawns:
- 500g fresh prawns, peeled and deveined
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 green chili, slit lengthwise (optional)
- 1 teaspoon ground turmeric
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- Juice of half a lemon
For the Biryani:
- 2 cups basmati rice, soaked for 30 minutes and drained
- 4 cups water or chicken/vegetable broth
- 1 large onion, thinly sliced
- A handful of mint leaves, chopped
- A handful of coriander leaves, chopped
- 2 tablespoons ghee (clarified butter)
- Salt to taste
Instructions
Prepare the Prawns: In a large pan, heat vegetable oil over medium heat. Add onions and sauté until golden brown. Stir in garlic, ginger, and green chili, cooking for another minute.
Season the Prawns: Add turmeric, red chili powder, garam masala, and salt to the pan. Mix well before adding the prawns. Cook until they turn pink and are cooked through. Squeeze lemon juice over the prawns, stir, then remove from heat. Set aside.
Cook the Rice: In a large pot, bring water or broth to a boil. Add salt, drained rice, and cook uncovered for about 5-7 minutes until it is partially cooked. Drain and set aside.
Assemble the Biryani: Preheat oven to 180°C (350°F). Spread half of the cooked rice in a baking dish. Layer with half of the prawns, followed by sliced onions, mint leaves, coriander leaves, and drizzle with ghee over each layer. Repeat layers.
Bake the Biryani: Cover the dish tightly with aluminum foil or an oven-safe lid. Bake for 20-25 minutes until the rice is fully cooked and flavors are well combined.
Serve Hot: Let the biryani rest for 10 minutes before serving. Garnish with additional herbs if desired, and serve hot with raita and sliced onions on the side.
Nutrition
Estimated nutrition for this recipe may vary based on ingredients selected or substituted:
- Serving: 1 portion
- Calories: 450kcal
- Carbohydrates: 60g
- Protein: 20g
- Fat: 15g
- Cholesterol: 150mg
- Sodium: 700mg
- Fiber: 2g
