4 Serves
480 Mins
In a bowl, combine the prawns with the marinade ingredients. Cover and refrigerate for at least 2 hours, or overnight for best results.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
9 mg / 15 mgVitamin K
206 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
185 µg / 400 µgCalcium
731 mg / 1,300 mgIron
19 mg / 18 mgMagnesium
387 mg / 420 mgPhosphorus
542 mg / 1,250 mgPotassium
2150 mg / 4,700 mgSodium
1480 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
31 mg / 2.3 mgSelenium
61 µg / 55 µgFiber
31 g / 28 gSugar
19 g / 50 gSaturated Fat
11 g / 20 gCholesterol
168 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Rinse the basmati rice thoroughly and soak it in water for 30 minutes. Drain before use.
Using a mixer, grind the ginger, garlic, and green chilies into a smooth, fine paste.
Heat cooking oil or clarified butter in a pressure cooker. Add cinnamon, cardamom, cloves, star anise, and mace. Fry until aromatic.
Add the sliced onions to the pressure cooker and sauté until they turn pink. Stir in the ground ginger-garlic-chili paste and cook until the raw smell dissipates.
Add the tomatoes and cook until they are soft and mashed. Incorporate the marinated prawns, turmeric powder, salt, mint, and coriander leaves. Cover and cook under pressure for 3 minutes.
Add the measured water and bring the gravy to a boil. Stir in the soaked basmati rice, cover the pressure cooker, and cook until the rice is tender and fully cooked.
Garnish the biryani with reserved fresh onions and mint leaves before serving hot.
54
g160
g30
g
Indian