Prawn biryani is a dish that can be found in the coastal regions of India, Pakistan, Bangladesh and Sri Lanka. It is typically made with basmati rice, onions, tomatoes and prawns.
Prawn biryani is a dish originating from the Indian subcontinent. It is made by cooking rice with spices, prawns and tomatoes in a pot. It is usually served with a side of fried onions, lemon wedges and chutney.
The dish is believed to have originated in the Indian city of Hyderabad in the 17th century. The dish is not a traditional Indian dish but rather an Anglo-Indian invention that was influenced by Mughlai cuisine.
Mitha attar (or) Meetha attar is an integral part of Mughlai cuisine and is used for flavoring agent for rice dishes.
5 from 4 votes
Prawn Biryani (Jhinga Biryani) Recipe
Prawn biryani is a dish that can be found in the coastal regions of India, Pakistan, Bangladesh and Sri Lanka. It is typically made with basmati rice, onions, tomatoes and prawns.
Prep Time15mins
Cook Time25mins
Total Time40mins
Course: Main Course
Cuisine: Andhra, Indian
Keyword: Jhinga Biryani
Servings: 2people
Ingredients for Prawn Biryani (Jhinga Biryani)
20Prawns
1cupBasmati Rice washed, soaked in water for 30 mins and drained
1 1/2cupWater
1cupOnion -thinly chopped
3/4cupTomato finely chopped
2inchGinger
8Garlic Cloves
1Green Chilli
3/4tspTurmeric Powder
1tspRed Chilli Powder
1tspCoriander Seeds
1tspAniseed
1Cinnamon Stick small
3Cloves
a pinchKesari or Saffron Powder
1/4cupMint Leaves
1/4cupCoriander Leaves finely chopped
3tspOil
2tspGhee
3 to 4 dropsMitha Attar
as per tasteSalt
How to make Prawn Biryani (Jhinga Biryani)
Clean the prawns.
Make a fine paste by grinding ginger, garilc and aniseeds.
Heat oil in a pressure cooker and put cinnamon stick and cloves into it. Fry for a few seconds.
Next, add ginger-garlic-aniseed paste, mint leaves, coriander leaves, onion and tomato. Fry well.
Add the prawns to the above masalas and fry for a minute.
Add turmeric powder, chilli powder, 1 1/2 cups of water, salt, rice and mitha attar. Stir well.
Cover the cooker with the lid. Remove the weight. Next, turn the flame to medium high.
Once the steam starts coming out from the nozzle, the weight should be put on the cooker. Next, turn the flame to medium low. Keep it in that position for 8 minutes.
Remove the pressure cooker from the flame and keep it aside.
Open the lid after 10 minutes, mix the rice well and serve with onion raita.
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