Jhinga Biryani Recipe

Recipe By Slurrp

Jhinga Biryani is a flavorful and aromatic Indian rice dish made with shrimp. The shrimp is marinated in a blend of spices, yogurt, and lemon juice, which adds a tangy and zesty flavor. The marinated shrimp is then cooked with fragrant basmati rice, onions, tomatoes, and a variety of spices to create a delicious and satisfying one-pot meal. Serve this Jhinga Biryani with raita (yogurt sauce) and enjoy the burst of flavors in every bite.

4.8
17 Rating -
Rate
Non Vegdiet
3hr total
1hr 30minsPrep
1hr 30minsCook
3hr total
1hr 30m.Prep
1hr 30m.Cook
Jhinga Biryani
plan
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ingredients serve

Ingredients for Jhinga Biryani Recipe

  • 1/4 pound Shrimp, Peeled And Deveined
  • 1/4 cup Plain Yogurt
  • 1/2 tablespoon Lemon Juice
  • 1/4 tablespoon Ginger Garlic Paste
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Garam Masala
  • 0.13 teaspoon Cumin Powder
  • 0.13 teaspoon Coriander Powder
  • 1/2 cup Basmati Rice, Soaked For Minutes And Drained
  • 1/2 Onions, Thinly Sliced
  • 1/2 Tomatoes, Chopped
  • 3/4 cup Water
  • As required Salt To Taste
  • as required Fresh Cilantro For Garnish

Directions: Jhinga Biryani Recipe

Cooking Directions

  • STEP 1.In a bowl, combine the shrimp, yogurt, lemon juice, ginger-garlic paste, and spices to make the marinade.
  • STEP 2.Let the shrimp marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
  • STEP 3.In a large pot, heat oil and saut茅 onions until golden brown. Add tomatoes and cook until they soften.
  • STEP 4.Add the marinated shrimp and cook for a few minutes. Then, add soaked and drained basmati rice, water, and salt.
  • STEP 5.Cover the pot and cook on low heat until the rice is cooked and the flavors are well blended.
  • STEP 6.Garnish with fresh cilantro and serve the Jhinga Biryani hot with raita or yogurt sauce.

Cooking Tips

  • Make sure to use fresh and deveined shrimp for the best taste.
  • Soaking the basmati rice for 30 minutes before cooking helps to achieve fluffy and separate grains.
  • You can add vegetables like peas, carrots, or bell peppers to the biryani for added texture and flavor.

Storage and Serving

  • Leftover Jhinga Biryani can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat the biryani, place it in a microwave-safe dish and heat in the microwave until heated through.
  • Serve the Jhinga Biryani with raita, sliced cucumbers, and a side of papadums for a complete meal.
Nutrition
value
888
calories per serving
23 g Fat37 g Protein130 g Carbs22 g FiberOther

Current Totals

  • Fat
    23g
  • Protein
    37g
  • Carbs
    130g
  • Fiber
    22g

MacroNutrients

  • Carbs
    130g
  • Protein
    37g
  • Fiber
    22g

Fats

  • Fat
    23g

Vitamins & Minerals

  • Calcium
    542mg
  • Iron
    11mg
  • Vitamin A
    2315mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    246mg
  • Vitamin B9
    2245mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    69mg
  • Vitamin E
    6mg
  • Copper
    1mcg
  • Magnesium
    269mg
  • Manganese
    12mg
  • Phosphorus
    526mg
  • Selenium
    31mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp