A rice dish fit for a king, Hariyali Jheenga Biryani or Prawn Biryani is a rich, intensely flavorful meal. Biryani is usually made with chicken or mutton, but the use of prawns gives a unique seafood flavor that is irresistible.
Having made many chicken based recipes, I was eager to create a dish which brings in the goodness of both seafood as well as the traditional flavours. That’s when I thought, what better than making Biryani using seafood? Hariyali Jheenga Biryani makes up for a complete, one-pot meal, when enjoyed with Hyderabadi Bagara Baingan, or Hyderabadi Mirchi Ka Salan, accompanied by Boondi Ka Raita.
Egg Biryani, Fish Biryani and Mutton Dum Biryani are also prepared in a similar manner. For all of the seafood fans out there, Hariyali Jheenga Biryani is definitely a must-try! If you like a red coloured biryani instead of a green one then you may not use spinach. I have used spinach for preparing Hariyali Jheenga Biryani in order make my family eat their portion of spinach and oh, boy, how gladly they eat it! So, quickly take a note for the recipe of Hariyali Jheenga Biryani and make this one-pot meal soon!
Hariyali Jheenga Biryani Recipe
Hariyali Jheenga Biryani
For the Hriyali Masala
- 3 tbsp Oil
- 1/2 tsp Cumin seeds
- 1/2 cup Onion Thinly sliced
- 2 tsp Ginger garlic paste
- 1/2 cup Yogurt
- 1 cup Spinach
- 1 cup Coriander
- 1/2 cup Mint
- 1 Green chili
- 1/2 cup Fresh Coconut
- 1/2 tsp Garam masala powder
- 1/2 tsp Turmeric powder
- Salt to taste
- 250 gms Prawns
For the rice
- 2 cups Long grain basmati rice
- 2 tsp Lemon juice
- Salt to taste
- 1 inch Cinnamon
- 3 - 4 Cloves
- 2 tbsp Ghee
- 1/4 cup Onion Golden fried
- 2 tbsp Coriander Fresh Chopped
- Add spinach, coriander, mint, green chilies and coconut in the jar of a blender and make a smooth paste.
- Use little water if required.
- Heat oil in a pan.
- Add cumin seeds and let them crackle.
- Add onion and fry till pinkish in color.
- Add ginger garlic paste and fry till onions turns golden brown.
- Add yogurt, garam masala powder, turmeric powder and salt and fry for another 2-3 minutes.
- Add the green paste and prawns and fry for 2 minutes.
- Wash the rice and soak in enough water for 30 minutes.
- Drain the water.
- Add rice, lemon juice, salt, cinnamon and cloves in a pan along with 4 cups of water.
- Cover and cook on low heat until rice is 80% cooked.
- Transfer the rice over the green prawn masala and spread evenly.
- Sprinkle golden fried onions, coriander and ghee on top.
- Cover the lid of the pan and cook on very low heat for 10-12 minutes.
- Remove the pan from heat and let the biryani rest for 5 minutes.
- Fluff with a fork and serve hot with raita.