Prawn Biryani
HB-5652 · Hand-built original · Indian
Prawns layered with saffron rice — a coastal biryani that cooks fast once assembled.
IndianMain course1 hr 5 minServes 6275 kcalGluten-freeEgg-freeDiabeticRenal
Main ingredient: prawns
Pairs well with: raita, salad, dal
Servings:6quantities adjust to match
Ingredients
- 21¼ oz large prawns, peeled
- 17¾ oz basmati rice, soaked
- 7 oz Greek yogurt
- 2 onions, fried crisp
- 4 tbsp oil or ghee
- 1 tbsp grated ginger
- 2 garlic cloves, crushed
- 2 tsp biryani masala
- 1 tsp turmeric
- a pinch of saffron in warm milk
- fresh mint and coriander
- 1 lemon
Method
- Mix the prawns with the yogurt, ginger, garlic, biryani masala, turmeric and salt and marinate for 15 minutes.
- Sear the prawns in a splash of the oil for just 1 minute — they finish cooking in the steam. Lift them out with their juices.
- Parboil the soaked rice in plenty of boiling salted water for about 5 minutes, until 70 percent cooked, then drain.
- Put the prawns and their juices in a heavy, lidded pot, layer the rice over, then the fried onions, mint, coriander and saffron milk, and drizzle with the remaining oil or ghee.
- Seal with a tight lid and steam on the lowest heat for 25 minutes. Rest for 5 minutes, then serve with lemon wedges at the table.
Prep: 25 min · Cook: 40 min · Total: 1 h 5 min
Nutrition (per serving, where published)
275 kcalCalories
4.8 gProtein
19.9 gCarbs
20 gFat
7.8 gSaturates
1.5 gFibre
2.3 gSugars
298 mgSodium
33 mgCholesterol
154 mgPotassium
84 mgCalcium
0.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data