Vegetarian Prawn Biryani

Discover the bold and aromatic flavors of Vegetarian Prawn Biryani, a delightful meat-free twist on the classic Indian favorite. This recipe combines fragrant basmati rice, plant-based prawns, and a medley of warming spices like cinnamon, cardamom, and biryani masala to create a dish that's both hearty and satisfying. Layers of rice and a yogurt-infused vegetarian prawn curry are simmered to perfection, delivering a harmony of textures and tastes in every bite. Enhanced with a touch of saffron, fresh mint, and coriander for an aroma that’s irresistible, this biryani is topped off with golden nuts and raisins for a rich, festive finish. Perfect for a family dinner or an indulgent treat, this vegetarian delicacy pairs wonderfully with cooling raita or a crisp side salad.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes and then drain.

Step 2

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.

Step 3

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.

Step 4

Add the sliced onion and sauté until it turns golden brown.

Step 5

Add the garlic paste, ginger paste, and green chilies, sauté for another minute.

Step 6

Stir in the chopped tomato and cook until soft.

Step 7

Add the biryani masala, turmeric powder, and salt. Mix well.

Step 8

Add the vegetarian prawns and cook for about 5 minutes on medium heat.

Step 9

Reduce the heat and add yogurt, half of the mint leaves, and half of the coriander leaves. Cook for another 5 minutes.

Step 10

In a separate pan, heat the remaining tablespoon of ghee or oil. Add cashews and raisins, sauté until the cashews are golden. Set aside.

Step 11

In a small bowl, mix saffron strands with warm milk and set aside.

Step 12

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.

Step 13

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.

Step 14

Once done, gently fluff the biryani with a fork. Garnish with sautéed cashews and raisins.

Step 15

Serve hot with raita or a side salad.

Nutrition Facts

Serving size	(1532.0g)

Amount per serving	% Daily Value*
Calories	1767.8

Total Fat 62.8g	0%
Saturated Fat 32.2g	0%
Polyunsaturated Fat 0.2g
Cholesterol 124.7mg	0%
Sodium 8190.8mg	0%
Total Carbohydrate 246.9g	0%
Dietary Fiber 27.6g	0%
Total Sugars 62.8g
Protein 64.8g	0%

Vitamin D 129.6IU	0%
Calcium 1126.9mg	0%
Iron 20.3mg	0%
Potassium 2952.9mg	0%

*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.

Source of Calories

Fat: 31.2%

Protein: 14.3%

Carbs: 54.5%