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Hariyali Jheenga Biryani
Course:
Main
Cuisine:
Indian
Prep Time:
20
minutes
minutes
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
20
minutes
minutes
Servings:
4
people
Calories:
807
kcal
Author:
Neha Mathur
Print Recipe
Ingredients
For the Hriyali Masala
3
tablespoon
Oil
½
teaspoon
Cumin seeds
½
cup
Onion
Thinly sliced
2
teaspoon
Ginger garlic paste
½
cup
Yogurt
1
cup
Spinach
1
cup
Coriander
½
cup
Mint
1
Green chili
½
cup
Fresh Coconut
½
teaspoon
Garam masala powder
½
teaspoon
Turmeric powder
Salt to taste
250
gms
Prawns
For the rice
2
cups
Long grain basmati rice
2
teaspoon
Lemon juice
Salt to taste
1
inch
Cinnamon
3 - 4
Cloves
For garnishing
2
tablespoon
Ghee
¼
cup
Onion
Golden fried
2
tablespoon
Coriander
Fresh Chopped
Instructions
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.
Nutrition
Calories:
807
kcal
|
Carbohydrates:
114
g
|
Protein:
35
g
|
Fat:
27
g
|
Saturated Fat:
9
g
|
Cholesterol:
181
mg
|
Sodium:
682
mg
|
Potassium:
3039
mg
|
Fiber:
10
g
|
Sugar:
8
g
|
Vitamin A:
4485
IU
|
Vitamin C:
352
mg
|
Calcium:
927
mg
|
Iron:
29
mg