Malabari Prawn Biryani
with mint raitaCalories
:
450 kcalProtein
:
20g proteinTotal
:
25 minutesDifficulty
:
EasyQuick
Calorie Smart
Allergens:
- Crustaceans
- Milk
Malabar Biriyani is a fragrant, subtly spiced dish hailing from Kerala, famous for its distinct aroma and use of short-grain rice. This version features juicy prawns and tender green beans.
Ingredients
Serving amount
150 grams
King Prawns
(Contains: Crustaceans)
150 grams
Rice
2 unit(s)
Garlic
1 unit(s)
Onion
5 grams
Coriander
2 unit(s)
Tomato
75 grams
Yoghurt
(Contains: Milk)
5 grams
Mint
150 grams
Green Beans
2 sachet(s)
North Indian Style Spice Mix
1 sachet(s)
Garam Masala
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)1882 kJ
Energy (kcal)450 kcal
Fat4.3 g
of which saturates2 g
Carbohydrate81.1 g
of which sugars10.1 g
Dietary Fiber6.3 g
Protein20 g
Cholesterol78 mg
Salt1.1 g
Potassium554.9 mg
Calcium153.6 mg
Iron2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Cooking Steps
1
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Trim the green beans, then chop into thirds.
- Halve, peel and thinly slice the onion.
- Cut the tomato into 1cm chunks.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the coriander (stalks and all). Pick the mint leaves and roughly chop (discard the stalks).
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the onion and tomato, season with salt and pepper and fry until soft and sweet, 4-5 mins, stirring occasionally.
- Add garlic, garam masala, half the North Indian spice and half the yoghurt to the pan and cook for 3-4 mins until softened.
4
- Add 150ml water (per 2P) and green beans to the pan and cook for 2-3 mins.
- Add the prawns and cook, stirring often, until the prawns are cooked, 4-5 mins. Add a splash of water to loosen if needed. Season with salt and pepper. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle. Prawns are cooked when pink on the outside and opaque in the middle.
5
- Add cooked rice and coriander to the pan and stir until rice and prawns are combined.
- In a small bowl, combine the mint with the remaining yoghurt. Season to taste with salt and pepper.
6
- Divide the prawn biryani between bowls.
- Serve topped with a dollop of the mint yoghurt.
