Hariyali Jheenga Biryani

• Gluten free

• Seafood

  • 250 g Prawns

• Produce

  • 1 cup Coriander
  • 1 Coriander - 2 tbsp, Fresh
  • 1/4 cup Golden fried onions
  • 1 Green chili
  • 1/2 cup Mint
  • 1 Onion
  • 1 cup Spinach

• Condiments

  • 2 tsp Ginger-garlic paste
  • 2 tsp Lemon juice

• Pasta & Grains

  • 2 cups Basmati rice, Long grain

• Baking & Spices

  • 1 Cinnamon
  • 3 Cloves
  • 1/2 powder tsp Garam masala
  • 2 Salt
  • 1/2 powder tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Oil

• Nuts & Seeds

  • 1/2 cup Coconut, fresh
  • 1/2 tsp Cumin seeds

• Dairy

  • 2 tbsp Ghee
  • 1/2 cup Yogurt

Found on whiskaffair.com

Description

Ingredients

• For the Hriyali Masala
• Oil - 3 tbsp
• Cumin seeds - ½ tsp
• Onion - ½ cup ( Thinly sliced )
• Ginger garlic paste - 2 tsp
• Yogurt - ½ cup
• Spinach - 1 cup
• Coriander - 1 cup
• Mint - ½ cup
• Green chili - 1
• Fresh Coconut - ½ cup
• Garam masala powder - ½ tsp
• Turmeric powder - ½ tsp
• Salt to taste
• Prawns - 250 g
• For the rice
• Long grain basmati rice - 2 cups
• Lemon juice - 2 tsp
• Salt to taste
• Cinnamon - 1 inch piece
• Cloves - 3-4
• For garnishing
• Ghee - 2 tbsp
• Golden fried onions - ¼ cup
• Fresh coriander - 2 tbsp ( Chopped )

Directions

• 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.