Jhinga Biryani

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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  • 500 gms - shrimps, shelled, deveined and cleaned
  • 1 cup - yoghurt
  • 1/2 cup - ghee
  • 2 onions, medium, thinly sliced
  • 1 tbsp - ginger paste
  • 2 tsp - coriander powder
  • 1/2 tsp - ajwain (carom seeds) powder
  • 1 tsp - red chilli powder
  • 1 pinch each cinnamon and clove powder
  • 1/2 tsp - cardamom powder
  • salt to taste
  • For Rice:
  • 250 gms - basmati rice, soaked in water for 30 mins
  • 6 tbsp - milk
  • 1 tsp - garam masala powder
  • 1 pinch saffron
  • 2 tsp - vetiver essence
  • 2 bay leaves
  • 1 tsp - salt

How to Make Jhinga Biryani

  • Heat ghee in a pan and add onions.
  • Fry till golden brown.
  • Remove and keep aside.
  • When cool, add minimum water and make a paste.
  • Whisk the yoghurt and add coriander powder, cumin, ajwain, red chilli and cardamom powder.
  • Add salt and mix well.
  • Heat the left over ghee in the kadhai (wok), add the yoghurt.
  • When it starts boiling, add the prawns and the fried onion paste.
  • Cook on medium heat till the prawns are cooked and the water has evaporated.
  • Boil the rice in plenty of water with salt, bay leaves and garam masala powder.
  • When cooked, drain and keep aside.
  • Remove the bay leaves.
  • Dissolve saffron in 2 tbsp warm milk.
  • Mix in with the balance milk. Dissolve vetiver essence in the same milk.
  • To Assemble:
  • Spread 1/3 rice at the bottom of a heavy bottomed pan.
  • Sprinkle the milk over it.
  • Cover with a layer of half the prawns. Top with 1/3 rice, followed by the other half of the prawns and balance 1/3 rice.
  • Cover pan with a lid and seal the lid lightly with dough.
  • Place the pan on a griddle and cook over low heat for 15 mins.
  • Garnish with chopped coriander leaves.