Poha Prawn Biryani

Prawn Biryani with a twist of pressed rice This recipe is from FoodFood TV channel

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Poha Prawn Biryani
Main Ingredients Pressed rice (poha)
Cuisine Indian
Course Rice
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Poha Prawn Biryani

  • 400 grams Pressed rice (poha)


  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.
  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.
  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.
  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
Carbohydrates 68.7
Protein 16.1
Fat 13.3
Other Fiber 1.2