Gongura Prawn Biryani
- 50 min
- medium
- Serves 2
Andhra gongura prawn biryani with prawns cooked in a sorrel leaf, garlic and chilli paste, then basmati and ghee. Medium-spicy, serves 4, 50 minutes, video.
Ingredients
- Oil2 tsp
- Garlic3 cloves
- Green Chilli7
- Gongura Leaves/Sorrel Leaves130 grams
- Coriander Leaves¼ cup
- Ghee2 tbsp
- Star Anise1
- Cinnamon2 inch
- Green Cardamom4
- Cloves4
- Bay Leaves2
- Onion, Slices3
- Salt1¼
- Ginger Garlic Paste1 tbsp
- Red Chilli Powder2 tsp
- Coriander Powder1 tsp
- Cumin Powder1 tsp
- Turmeric Powder½ tsp
- Prawns400 grams
- Water1½ cup
- Salt1 tsp
- Basmati Rice, Soaked1 cup
Contains: milk, shellfish.
Nutrition
Per 1 person, and for all 2 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 2 people |
|---|---|---|
| Energy | 886kcal | 1772kcal |
| Protein | 54g | 107g |
| Carbohydrate | 116g | 232g |
| Fat | 25g | 51g |
| Fibre | 12g | 25g |
| Sugar | 7.5g | 15g |
Cookd masalas for gongura leaves/sorrel leaves
Method
To a pan/pot, add oil. Once hot, add the garlic along with the green chillis. Cook until fragrant and lightly golden. Add the gongura leaves followed by the coriander leaves and cook until wilted, around 5 minutes on a medium heat. Transfer the mixture to a plate and let it cool. Once cooled, blend into a smooth paste, adding a little water if necessary.
To a pot, add ghee, followed by the whole spices. Toast for 3 minutes on a medium heat or until aromatic. Add the green chillis and the onions and saute for 8 - 10 minutes, on a medium heat, until deeply golden. Add the ginger garlic paste and spice powders and mix to combine well.
Add the gongura paste and the prawns and cook for 3 - 4 minutes. Once the paste starts sticking to the bottom of the pan, add the water and stir to mix well. Bring the mixture to a boil before adding the soaked and strained rice. Stir gently for 2 minutes, until the rice and the water level are the same. Close tightly with a lid and cook for 12 - 14 minutes on a low heat.
Once the time has passed, turn the flame off and let the biryani rest for 15 minutes before opening the lid. Open the lid and add some ghee and fluff the rice. Enjoy with some lemon, green chilli and onions.
Before you start
- How long does Gongura Prawn Biryani take?
- 50 minutes from start to finish. That is 10 minutes of preparation and 40 minutes of cooking.
- How many people does Gongura Prawn Biryani serve?
- 2. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Gongura Prawn Biryani vegetarian?
- No, it contains meat or fish.
- Is Gongura Prawn Biryani spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Gongura Prawn Biryani?
- 130 grams Gongura Leaves/Sorrel Leaves, 400 grams Prawns, 1 cup Basmati Rice, ¼ cup Coriander Leaves, 4 Green Chilli, 1 Star Anise, and a few more listed on this page.
- Do I need a pressure cooker for Gongura Prawn Biryani?
- No, it is cooked in an open pot.
- How many calories are in Gongura Prawn Biryani?
- About 886 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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