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Savor the coastal flavors of Prawn Biryani, a protein-packed Indian prawn preparation with bold spicing. This healthy, low-calorie dish is perfect for family dinners and fits a 1200 calorie meal plan.
Rinse basmati rice until water runs clear, soak for 20 minutes, then drain completely.
In a heavy-bottomed pan over medium heat, add vegetable oil. Add cumin seeds, cinnamon stick, cardamom, cloves, and peppercorns. Sauté for 1 minute until fragrant.
Add sliced onions and cook on medium-high, stirring often, until golden brown—about 8–10 minutes.
Lower heat to medium. Add ginger garlic paste, sauté 1 minute, then stir in tomatoes, salt, turmeric, red chili powder, and garam masala. Cook until tomatoes soften.
Add prawns and yogurt. Cook on medium heat for 3–4 minutes, stirring, until prawns just turn pink. Do not overcook.
Mix in chopped cilantro and mint. Remove prawns with sauce to a bowl. Set aside.
In the same pan, add soaked rice and 2.5 cups water, bring to a boil, then reduce to a very low simmer. Cover and cook 10 minutes, until rice is almost cooked but still firm.
Spread prawn mixture evenly over the rice. Cover and cook on the lowest heat for 10–12 minutes (dum method) to steam together. Remove from heat and let rest for 10 minutes before serving.
Fluff gently with a fork, ensuring you fold prawn masala into the rice for even distribution. Serve immediately.
