Jhinga Biryani (Rice cooked in delicate spices and garnished)

Jhinga Biryani (Rice cooked in delicate spices and garnished)

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Servings: 4
Calories: 572


  • 12 oz Rice Basmati, washed
  • 3 1/2 oz Prawns shelled, deveined
  • a pinch Turmeric haldi powder
  • 1 Juice of lemon nimbu
  • 1 tbsp Vegetable oil
  • 1 Cinnamon dalchini, 1 inch stick
  • 4 Green cardamom choti elaichi
  • 2 Black cardamom badi elaichi
  • 4 Cloves laung
  • 4 Bay leaves tej patta
  • 1 3/4 oz Onion sliced
  • 2 tsp Ginger-garlic adrak-lasan paste
  • 24 floz Water
  • 2 tsp Salt
  • 3 1/2 oz Butter
  • 1 1/2 floz Milk


  • Soak the rice for half an hour. Drain and keep aside.
  • Boil 2 cups water. Add salt, turmeric powder, and 1/2 lemon juice. Add prawns and cook till 3/4 th done. Remove, cut into small pieces and keep aside.
  • Heat the oil in a pot; crackle whole spices. Saute onion till light brown. Add ginger-garlic paste dissolved in 1 tbsp water. Add the water and bring to the boil. Add salt, 90 g (3 oz) butter, remaining lemon juice, and rice; cook on medium heat, stirring occasionally till the water has reduced to the level of rice. Sprinkle milk, cover with a wet cloth and cook on low heat for 15 minutes. Transfer the rice onto a serving dish. Saute the prawns in the remaining butter and sprinkle over the rice. Serve hot.
Calories: 572 kcal
Carbohydrates: 76 g
Protein: 11 g
Fat: 25g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 86 mg
Sodium: 1503 mg
Potassium: 250 mg
Fiber: 4 g
Sugar: 2 g
Vitamin A: 699 IU
Vitamin C: 16 mg
Calcium: 99 mg
Iron: 2 mg
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