Indian 50 min

Prawn Biryani

Name: Prawn Biryani
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1.5 lbs large prawns, peeled and deveined; 2 cups basmati rice, soaked 30 min; 3 tablespoons ghee; 2 large onions, thinly sliced; 5 cloves garlic, minced; 1.5-inch ginger, grated; 3/4 cup yogurt; 2 teaspoons biryani masala; 1 teaspoon Kashmiri chili powder; 1/2 teaspoon turmeric; 4 cardamom pods; 1 cinnamon stick; Saffron soaked in warm milk; Fresh mint and fried onions for topping

seafoodhigh-proteincomfort-foodgluten-free

Ingredientsfor 2

540

Cal

38g

Protein

58g

Carbs

16g

Fat

11.5 lbs large prawns, peeled and deveined
22 cups basmati rice, soaked 30 min
33 tablespoons ghee
42 large onions, thinly sliced
55 cloves garlic, minced
61.5-inch ginger, grated
73/4 cup yogurt
82 teaspoons biryani masala
91 teaspoon Kashmiri chili powder
101/2 teaspoon turmeric
114 cardamom pods
121 cinnamon stick
13Saffron soaked in warm milk
14Fresh mint and fried onions for topping

Order ingredients on Instacart

Instructions

1
Marinate prawns in yogurt, half the biryani masala, chili powder, turmeric, garlic, ginger, and salt for 30 minutes. Fry 2 sliced onions in ghee for 15 minutes until golden brown and crispy. Remove half for topping.
2
Cook marinated prawns in the remaining onions for 3–4 minutes just until they turn pink — do not overcook, they will finish cooking during dum. Remove from heat.
3
Boil soaked rice in salted water with cardamom and cinnamon for 5 minutes (60% cooked). Drain. Layer rice over the prawn mixture in the pot. Drizzle saffron milk. Top with reserved fried onions and mint. Seal tightly and cook on the lowest heat for 20 minutes dum-style. Rest 10 minutes. Gently mix and serve.