Hariyali Jheenga Biryani Recipe

A rice dish fit for a king, Hariyali Jheenga Biryani or Prawn Biryani is a rich, intensely flavorful meal. Biryani is usually made with chicken or mutton, but the use of prawns gives a unique seafood flavor that is irresistible.

Having made many chicken based recipes, I was eager to create a dish which brings in the goodness of both seafood as well as the traditional flavours. That's when I thought, what better than making Biryani using seafood?  Hariyali Jheenga Biryani makes up for a complete, one-pot meal, when enjoyed with Hyderabadi Bagara Baingan, or Hyderabadi Mirchi Ka Salan, accompanied by Boondi Ka Raita.

Egg Biryani, Fish Biryani and Mutton Dum Biryani are also prepared in a similar manner. For all of the seafood fans out there, Hariyali Jheenga Biryani is definitely a must-try! If you like a red coloured biryani instead of a green one then you may  not use spinach. I have used spinach for preparing Hariyali Jheenga Biryani in order make my family eat their portion of spinach and oh, boy, how gladly they eat it! So, quickly take a note for the recipe of Hariyali Jheenga Biryani and make this one-pot meal soon!

Hariyali Jheenga Biryani Recipe

Hariyali Jheenga Biryani

 Course Main

 Cuisine Indian

 Prep Time 20 minutes

 Cook Time 1 hour

 Total Time 1 hour 20 minutes

 Servings  people

 Calories 807 kcal

 Author Neha Mathur

Ingredients

For the Hriyali Masala

• 3 tbsp Oil
• 1/2 tsp Cumin seeds
• 1/2 cup Onion Thinly sliced
• 2 tsp Ginger garlic paste
• 1/2 cup Yogurt
• 1 cup Spinach
• 1 cup Coriander
• 1/2 cup Mint
• 1 Green chili
• 1/2 cup Fresh Coconut
• 1/2 tsp Garam masala powder
• 1/2 tsp Turmeric powder
• Salt to taste
• 250 gms Prawns

For the rice

• 2 cups Long grain basmati rice
• 2 tsp Lemon juice
• Salt to taste
• 1 inch Cinnamon
• 3 - 4 Cloves

For garnishing

• 2 tbsp Ghee
• 1/4 cup Onion Golden fried
• 2 tbsp Coriander Fresh Chopped

Instructions

1. Add spinach, coriander, mint, green chilies and coconut in the jar of a blender and make a smooth paste.
2. Use little water if required.
3. Heat oil in a pan.
4. Add cumin seeds and let them crackle.
5. Add onion and fry till pinkish in color.
6. Add ginger garlic paste and fry till onions turns golden brown.
7. Add yogurt, garam masala powder, turmeric powder and salt and fry for another 2-3 minutes.
8. Add the green paste and prawns and fry for 2 minutes.
9. Wash the rice and soak in enough water for 30 minutes.
10. Drain the water.
11. Add rice, lemon juice, salt, cinnamon and cloves in a pan along with 4 cups of water.
12. Cover and cook on low heat until rice is 80% cooked.
13. Transfer the rice over the green prawn masala and spread evenly.
14. Sprinkle golden fried onions, coriander and ghee on top.
15. Cover the lid of the pan and cook on very low heat for 10-12 minutes.
16. Remove the pan from heat and let the biryani rest for 5 minutes.
17. Fluff with a fork and serve hot with raita.

Nutrition Facts

Hariyali Jheenga Biryani

Amount Per Serving

Calories 807Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 9g56%

Cholesterol 181mg60%

Sodium 682mg30%

Potassium 3039mg87%

Carbohydrates 114g38%

Fiber 10g42%

Sugar 8g9%

Protein 35g70%

Vitamin A 4485IU90%

Vitamin C 352mg427%

Calcium 927mg93%

Iron 29mg161%

* Percent Daily Values are based on a 2000 calorie diet.