Prawn biryani flavoured with raw mango, gooseberries and more. Here's the recipe!

It tastes slightly different from regular biryanis, but can definitely win over your taste buds. Representative image/Manorama

Craving biryani but not the regular chicken and mutton variants? Here's a 'variety biryani' that can offer a whiff of fresh flavours with unique ingredients like mango, gooseberries and more. Yes, this prawn biryani tastes a tad different from your regular biryanis but it's also delicious enough to win your taste buds. Here's the recipe:

½ kg prawns
6 onions
1 tsp crushed ginger
1 tsp crushed garlic
1 tsp crushed green chilies
1 tomato
1 raw mango
2 – 3 gooseberries
1 tsp turmeric powder
1 tsp chili powder
1 tbsp fennel powder
4 tbsp coconut oil
Chopped coriander leaves
Fried cashews, raisins and onions
Salt as required
For the rice
4 cups jeerakasala rice
3 tbsp ghee
2 cardamom pods
4 cloves
1 small piece cinnamon
6 glasses water
Salt as required

Marinate the prawns and keep aside for 10 minutes
Fry these in coconut oil
Fry the thinly slices onions
Keep them aside to be used later
In the same oil, sauté onions, crushed ginger – garlic – green chilies until the raw smell is gone
Into it add crushed gooseberries, fennel powder, tomatoes, raw mango pieces, fried prawns, coriander leaves and mint leaves
Mix well
Meanwhile, boil the rice
Add the rice, masala, fried cashews, raisins and onions into layers
Cook on dum
Enjoy the prawns biryani with yoghurt raita and pickle.

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