Preparation Time:
45 min
Difficulty:
Novice
Ingredients:
- 100g of basmati rice
- 150g of prawns
- 50g of onion, chopped
- 2 cloves of garlic, minced
- 1-inch ginger, grated
- 100ml of coconut milk
- 1 teaspoon of biryani spice mix
- 1 tablespoon of oil
- Salt to taste
- Fresh cilantro for garnish
Kitchen Tools Needed:
- pot
- pan
- spatula
- measuring cups
- knife
Instructions:
- Rinse the basmati rice under cold water until the water runs clear, then soak it for 20 minutes before draining.
- In a pot, heat oil over medium heat and add the chopped onions. Sauté until translucent.
- Add the minced garlic and grated ginger to the pot and cook for an additional 1-2 minutes until fragrant.
- Stir in the prawns and cook until they turn pink, around 3-4 minutes.
- Add the biryani spice mix to the pot and then pour in the coconut milk. Mix well to combine.
- Bring the mixture to a simmer and then add the soaked rice. Season with salt.
- Cover the pot and allow the rice to cook on low heat for about 15-20 minutes, or until the rice is tender and has absorbed the liquid.
- Once cooked, fluff the rice with a fork and garnish with fresh cilantro before serving.
Macros:
- Total Calories: 445kcal
- Carbs: 60g
- Proteins: 25g
- Fats: 15g
Tags:
fish and sea food