Prawn Quinoa Biryani Recipe

About this recipe

A protein-packed twist on traditional biryani, featuring succulent prawns and nutrient-dense quinoa. Perfectly spiced and aromatic for an unforgettable dinner.

Ingredients

• - Onion
• 100 g Quinoa
• 500 g Prawns
• Pcs Epi Yogurt Mango
• 500 ml Water
• 250g Garlic
• 250g Ginger
• 250g Green Chilli
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Coriander Powder
• 100g Garam Masala
• 50 Grms Red Chili Powder Handmade Spices 50 Grms
• 250g Coriander
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 10G Salt

Instructions

1. Step 1: Heat a rice cooker on the sauté setting or medium heat (if your rice cooker has this function). Add cooking oil and whole spices (cloves, cinnamon stick, bay leaf, cardamom), allowing them to splutter and release their aroma.
2. Step 2: Add sliced onions to the cooker and sauté until golden brown. Then, add the minced garlic, grated ginger, and slit green chilies. Cook for 2-3 minutes.
3. Step 3: Stir in the chopped tomatoes and cook until soft and pulpy. Add turmeric, red chili powder, coriander powder, and salt. Mix well.
4. Step 4: Add the prawns to the cooker and stir to coat them in the spice mixture. Cook for 3-4 minutes until they start to turn pink.
5. Step 5: Add whisked yogurt and cook for another 2 minutes, allowing the flavors to combine. Sprinkle garam masala and mix.
6. Step 6: Stir in rinsed quinoa, followed by water. Adjust salt to taste. Add chopped coriander and mint leaves.
7. Step 7: Close the rice cooker lid and switch to the 'cook' setting. Let the quinoa cook until all the water is absorbed and it is fluffy (approximately 20 minutes).
8. Step 8: Once done, fluff the biryani with a fork and serve hot.