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Hariyali Jhinga Biryani


Jun 19, 2017

PREPARATION TIME

COOKING TIME

SERVES

4

PREPARATION LEVEL

Medium

Planning an Iftaar Party? Cook this Ramzan special prawn biryani and treat your mates!

INGREDIENTS

    For the Hariyali Masala
    Oil - 3 tbsp
    Cumin seeds - ½ tsp
    Onion - ½ cup ( Thinly sliced )
    Ginger garlic paste - 2 tsp
    Yogurt - ½ cup
    Spinach - 1 cup
    Coriander - 1 cup
    Mint - ½ cup
    Green chili - 1
    Fresh Coconut - ½ cup
    Garam masala powder - ½ tsp
    Turmeric powder - ½ tsp
    Salt to taste
    Prawns - 250 g
    For the rice:
    Long grain basmati rice - 2 cups
    Lemon juice - 2 tsp
    Salt to taste
    Cinnamon - 1 inch piece
    Cloves - 3-4
    For garnishing:
    Ghee - 2 tbsp
    Golden fried onions - ¼ cup
    Fresh coriander - 2 tbsp ( Chopped )

DIRECTIONS

1. Add spinach, coriander, mint, green chilies and coconut in the jar of a blender and make a smooth paste,
use little water if required.

2. Heat oil in a pan then add cumin seeds and let them crackle.

3. Add onion and fry till pinkish in colour.

4. Add ginger garlic paste and fry till onions turns golden brown.

5. Add yogurt, garam masala powder, turmeric powder and salt, fry for another 2-3 minutes.

6. Add the green paste and prawns then fry for 2 minutes.

7. Wash the rice and soak in enough water for 30 minutes.

8. Drain the water.

9. Add rice, lemon juice, salt, cinnamon and cloves in a pan along with 4 cups of water.

10. Cover and cook on low heat until rice is 80% cooked.

11. Transfer the rice over the green prawn masala and spread evenly.

12. Sprinkle golden fried onions, coriander and ghee on top.

13. Cover the lid of the pan and cook on very low heat for 10-12 minutes.

14. Remove the pan from heat and let the biryani rest for 5 minutes.

15. Fluff with a fork and serve hot with raita.

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