Mangalorean Prawn Biryani
Mangalorean Prawn Biryani is a flavorful and aromatic dish from the Dakshina Karnataka Cuisine. This biryani is known for its rich and spicy flavors, making it a popular choice for special occasions and gatherings.
Ingredients
- 500g prawns, cleaned and deveined
- 2 cups basmati rice
- 1 large onion, thinly sliced
- 1 tomato, chopped
- 1/2 cup yogurt
- 2 tbsp ginger-garlic paste
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped mint leaves
- Whole spices (cinnamon, cardamom, cloves)
- 2 green chilies, slit
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp biryani masala
- 2 tbsp ghee
- 3 cups water
- Salt to taste
Instructions
- Wash and soak the basmati rice for 30 minutes. Drain and set aside.
- Heat ghee in a large pot and add the whole spices. Sauté until fragrant.
- Add the sliced onions and green chilies. Cook until the onions are golden brown.
- Stir in the ginger-garlic paste and cook for 2 minutes.
- Add the chopped tomato, turmeric powder, red chili powder, and biryani masala. Cook until the tomatoes are soft.
- Add the prawns and cook for 3-4 minutes. Then, add the yogurt, coriander leaves, and mint leaves. Cook for another 2 minutes.
- Layer the soaked rice over the prawn masala. Pour water and season with salt. Cover and cook until the rice is done.
- Once done, fluff the biryani with a fork and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 12g
Supplies
Large pot Cooking spoon Measuring cups Knife Cutting board
Tools
Stovetop Cooking pot with lid
Serving suggestions
Serve the Mangalorean Prawn Biryani with raita, papad, and a squeeze of lemon for a complete meal.
Tips & tricks
For best results, use fresh prawns and adjust the spice levels according to your preference.
Cost
$20