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Prawn Biryani( Shrimps In Aromatic and Flavored Indian Rice)

 
One serving costs about $4.94 One serving costs about $4.94

$4.94 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,pescetarian,gluten free,pescatarian lunch,main course,main dish,dinner Indian,Asian
spoonacular Score:69%

Spoonacular Score: 69%

 

The recipe Prawn Biryani( Shrimps In Aromatic and Flavored Indian Rice) could satisfy your Indian craving in around 45 minutes. This recipe makes 4 servings with 683 calories, 38g of protein, and 5g of fat each. For $5.18 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. If you have cloves-5, tomatoes big), chillys-5), and a few other ingredients on hand, you can make it. To use up the mace you could follow this main course with the Apple-blueberry Crisp as a dessert. Not a lot of people really liked this main course. It is a good option if you're following a gluten free and pescatarian diet. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is solid. Try Aromatic prawn & cashew curry, biryani rice or biryani chawal, how to make biryani rice, and Biryani Rice | Biryani Chawal |Restaurant style for similar recipes.

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Chloe Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 20 dollars per bottle.

Chloe Pinot Grigio

Flavors of juicy white peach, oft melon and crisp apple with a subtle undertone of Meyer Lemon

» Get this wine on Wine.com

Ingredients

Servings:
1.1 lb
1.1 lb basmati rice
basmati rice
2
2  green cardamom
green cardamom
2 tsps
2 tsps chilly powder
chilly powder
1
1  cinnamon
cinnamon
1 Cloves
1 Cloves cloves
cloves
1 bunch
1 bunch fresh coriander leaves
fresh coriander leaves
7
7  garlic cloves
garlic cloves
some
some ghee
ghee
2
2  ginger
ginger
1 Tbsp
1 Tbsp ginger garlic paste
ginger garlic paste
some
some mace
mace
1 bunch
1 bunch mint leaves
mint leaves
3
3  onion
onion
1.1 lb
1.1 lb prawns
prawns
0.5 tsps
0.5 tsps salt
salt
some
some salt
salt
1
1  star anise
star anise
2
2  tomatoes
tomatoes
0.5 tsps
0.5 tsps turmeric powder
turmeric powder
0.5 cups
0.5 cups yogurt
yogurt
some
some green chillys-5)
green chillys-5)
1.1 lb basmati rice
1.1 lb
basmati rice
2  green cardamom
2
green cardamom
2 tsps chilly powder
2 tsps
chilly powder
1  cinnamon
1
cinnamon
1 Cloves cloves
1 Cloves
cloves
1 bunch fresh coriander leaves
1 bunch
fresh coriander leaves
7  garlic cloves
7
garlic cloves
some ghee
some
ghee
2  ginger
2
ginger
1 Tbsp ginger garlic paste
1 Tbsp
ginger garlic paste
some mace
some
mace
1 bunch mint leaves
1 bunch
mint leaves
3  onion
3
onion
1.1 lb prawns
1.1 lb
prawns
0.5 tsps salt
0.5 tsps
salt
some salt
some
salt
1  star anise
1
star anise
2  tomatoes
2
tomatoes
0.5 tsps turmeric powder
0.5 tsps
turmeric powder
0.5 cups yogurt
0.5 cups
yogurt
some green chillys-5)
some
green chillys-5)

Equipment

pressure cooker
pressure cooker
pressure cooker
pressure cooker


Instructions

  1. Marinade the prawns in the above said marination ingredients for at least 2hours( if possible marinade the prawns overnight in the refrigerator for more taste).
  2. Soak the basmati rice in water for 1/2 an hour.
  3. Take a handful of sliced onions and set aside for garnishing the biryani.
  4. In a mixer, grind the ginger-2", garlic-6 and green chilly-5 into a smooth and fine paste.
  5. Next heat enough oil or ghee in a pressure cooker, add cinnamon, cardamom, cloves, star anise and javitri. Fry until the aroma rises and add the rest of sliced onions.
  6. Saute till the onions turns pink, now add the ground ginger, garlic and green chilly paste and fry until the raw smell leaves.
  7. Add the tomatoes and cook till the tomatoes are mashed.
  8. Now add the marinaded prawns along with the marination.
  9. Add turmeric powder and season with salt, next add the mint and coriander leaves.
  10. Cover the cooker with lid and allow the prawns and gravy to cook for 3mins.
  11. Now measure the required water for basmati rice and add it to the gravy.
  12. Check the seasoning, bring the gravy to boil and add the soaked basmati rice.
  13. Mix well and again cover the cooker with lid and cook until the rice is done.
  14. Garnish with onions and mint leaves.
  15. Serve hot with any curry or raita of your choice.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.97
Ingredient
500 grams basmati rice
2 green cardamom
2 teaspoons chilly powder
1 cinnamon
1 Clove cloves
1 bunch fresh coriander leaves
7 garlic cloves
some ghee
2 ginger
1 tablespoon ginger garlic paste
some mace
1 bunch mint leaves
3 onion
500 grams prawns
1 star anise
2 tomatoes
½ teaspoons turmeric powder
½ cups yogurt
Price
$3.75
$0.89
$0.23
$0.14
$0.25
$0.26
$0.47
$0.08
$0.08
$0.24
$0.84
$0.09
$0.73
$9.99
$0.06
$0.92
$0.06
$0.82
$19.89

Tips

Health Tips

  • Yogurt is a good source of probiotics, "good" bacteria that contribute to intestinal health and can improve digestion. Look at the label on your yogurt and make sure it says it contains "live and active cultures."

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • There are two types of cinnamon. The more expensive and rarer type is Ceylon cinnamon (considered to be "true cinnamon"). The cinnamon most common in North America is cassia cinnamon. Though the flavor is certainly similar, Ceylon cinnamon is said to be more subtle yet also more complex.

  • Clarified butter is the pure butterfat that remains when the milk solids and water have been removed from normal butter. Clarified butter can be used to cook at higher temperatures than normal butter. Ghee is a type of clarified butter common in Indian dishes.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
683 Calories
37g Protein
5g Total Fat
117g Carbs
28% Health Score
Limit These
Calories
683
34%

Fat
5g
8%

  Saturated Fat
1g
12%

Carbohydrates
117g
39%

  Sugar
6g
8%

Cholesterol
321mg
107%

Sodium
1510mg
66%

Get Enough Of These
Protein
37g
76%

Manganese
2mg
140%

Selenium
80µg
115%

Phosphorus
475mg
48%

Copper
0.76mg
38%

Calcium
315mg
32%

Zinc
4mg
30%

Iron
5mg
28%

Vitamin C
23mg
28%

Magnesium
103mg
26%

Vitamin B6
0.49mg
25%

Fiber
5g
23%

Vitamin A
1134IU
23%

Potassium
668mg
19%

Vitamin B5
1mg
18%

Vitamin B3
3mg
18%

Vitamin B12
1µg
17%

Vitamin E
2mg
17%

Folate
52µg
13%

Vitamin K
13µg
13%

Vitamin B1
0.19mg
13%

Vitamin B2
0.19mg
11%

covered percent of daily need

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