Vegetarian Prawn Biryani
Indulge in the aromatic and flavorful goodness of Vegetarian Prawn Biryani, a plant-based twist on the classic South Asian dish. This vibrant recipe features tender vegetarian prawns, fragrant basmati rice, and a medley of warming spices like cinnamon, cardamom, and bay leaves, all layered with rich yogurt and fresh herbs. Enhanced with a drizzle of saffron-infused milk for a luxurious finish, this one-pot wonder is both hearty and delightfully satisfying. Perfect for weeknight dinners or special occasions, it pairs beautifully with cooling raita or a crisp side salad. Whether you’re vegetarian or simply exploring new flavors, this vegetarian biryani is sure to impress your taste buds!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 300 grams Vegetarian prawns
- 3 tablespoons Ghee or vegetable oil
- 1 large, thinly sliced Onion
- 2 teaspoons Garlic paste
- 2 teaspoons Ginger paste
- 1 medium, chopped Tomato
- 2 slit Green chili
- 1 cup Yogurt
- 0.5 cup, chopped Mint leaves
- 0.5 cup, chopped Coriander leaves
- 2 tablespoons Biryani masala
- 0.5 teaspoon Turmeric powder
- 2 teaspoons Salt
- 10 strands Saffron strands
- 2 tablespoons Warm milk
- 2 leaves Bay leaves
- 1 inch Cinnamon stick
- 4 pods Cardamom pods
- 4 cloves Cloves
- 1 teaspoon Black cumin seeds
- 10 pieces, optional Cashew nuts
- 2 tablespoons, optional Raisins
Instructions
Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes and then drain.
In a large pot, bring 4 cups of water to a boil, add 1 teaspoon of salt and bay leaves. Once boiling, add the soaked and drained rice and cook until 70% done. Drain and set aside.
In a pan, heat 2 tablespoons of ghee or oil. Add the cinnamon stick, cardamom pods, cloves, and black cumin seeds, and sauté for a few seconds until fragrant.
Add the sliced onion and sauté until it turns golden brown.
Add the garlic paste, ginger paste, and green chilies, sauté for another minute.
Stir in the chopped tomato and cook until soft.
Add the biryani masala, turmeric powder, and salt. Mix well.
Add the vegetarian prawns and cook for about 5 minutes on medium heat.
Reduce the heat and add yogurt, half of the mint leaves, and half of the coriander leaves. Cook for another 5 minutes.
In a separate pan, heat the remaining tablespoon of ghee or oil. Add cashews and raisins, sauté until the cashews are golden. Set aside.
In a small bowl, mix saffron strands with warm milk and set aside.
Layer the partially cooked rice over the vegetarian prawn mixture in the pan. Sprinkle the saffron milk over the top along with the remaining mint and coriander leaves.
Cover the pan with a tight-fitting lid, and let it cook on low heat for 15-20 minutes. Alternatively, place the pan in a preheated oven at 180°C (350°F) for 15 minutes.
Once done, gently fluff the biryani with a fork. Garnish with sautéed cashews and raisins.
Serve hot with raita or a side salad.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1466 mg | 64% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 13.0 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 188 mg | 14% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 563 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
