How to make Poha Prawn Biryani -
Prawn Biryani with a twist of pressed rice
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Pressed rice (poha) (पोहा),
Cuisine : Indian
Course : Rice
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You can also find more Rice recipes like Corn and Spinach Risotto Dal Khichdi Cassarole White Chicken Biryani Simple Vegetable Pulao
Poha Prawn Biryani Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Poha Prawn Biryani Recipe
Pressed rice (poha) 400 grams
Prawn (small) shelled and deveined 200 grams
Salt to taste
Turmeric powder 1/2 teaspoon
Onion 3 medium
Ginger-garlic paste 1 tablespoon
Lemon 1
Yogurt 1/4 cup
Fried onions 1 cup
Mint leaves 40
Green chillies 4-5
Garam masala powder 1/2 teaspoon
Olive oil 2 tablespoons
Method
Step 1
Keep the poha in a colander and pour water over to moisten it. Set aside. Place prawns in a bowl, add salt and turmeric powder and mix. Let them marinate for 15 minutes. Slice onions.
Step 2
Drain extra moisture from prawns, add ginger-garlic paste, juice of a lemon, onions, ¼ cup yogurt, half the fried onions, 20 mint leaves and salt. Halve green chillies and slit them, add to the prawns and mix. Keep them in a refrigerator to marinate for 10-15 minutes. Preheat oven to 200°C.
Step 3
Put ½ the prawns in a handi, cover with ½ the poha, sprinkle a little salt, ¼ tsp garam masala powder, 1 tbsp olive oil, 2 tbsps yogurt, 10 mint leaves, remaining fried onions, remaining prawns, remaining poha, a little salt, remaining garam masala powder, 10 mint leaves, 1 tbsp olive oil, 2 tbsps yogurt.
Step 4
Cover the handi with a lid, seal with atta dough and cook in the preheated oven for 10-15 minutes. Serve hot with a raita of your choice.
Nutrition Info
Calories : 460 Kcal
Carbohydrates : 68.7 gm
Protein : 16.1 gm
Fat : 13.3 gm
Other : 1.2
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
