Prawn Biryani

Name: Prawn Biryani
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 300 g medium-sized prawns; 200 g frozen mixed vegetables; 500 g basmati rice; 1 medium onion; 1 medium tomatoes; 4 tbsp oil; 0.25 cup low-fat plain yogurt; 4 potatoes; 0.5 cup onion; 1 tsp green food coloring; 0.25 cup milk; 1 medium onion; 1 medium tomatoes; green chili; 0.75 cup fresh coriander leaves; 6 clove garlic; 1 tbsp fresh mint leaves; 1 tsp dried kasuri methi; 15 black peppercorns; 1 inch cinnamon stick; 1 tsp cumin seed; 0.25 tsp turmeric powder; salt

Prawns, mixed vegetables and basmati rice simmered on the stove and spiced with chilli and black peppercorns for a South Asian biryani. It comes to the table with yoghurt raita and salad by the side.

1 hr 35 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 35 min · Cook 60 min · 95 min total
Difficulty: medium

1
Heat oil in a heavy bottomed pan. Fry the sliced onion till it turns pink in colour. Add chopped tomatoes.
2
Cook till tender. Grind together all the ingredients mentioned under"To be ground to a paste".
3
Add the ground masala paste. Fry for 2 minutes. Add prawns and vegetables. Mix well. Stir in yoghurt and cook on simmer for 5 minutes until the prawns are done.
4
Keep aside. Parboil rice until half cooked in boiling salted water. Drain water completely.
5
Place potatoes on top of the prawn masala. Spread the par boiled rice over this. Mix green food colour with milk in a bowl.
6
Sprinkle this on top of the rice. Spread a thin layer of crisp onion on top. Close lid to cover tightly.
7
Cook on simmer for 20 minutes. Serve hot with yoghurt raita and salad by the side.
20 min