Hariyali Jheenga Biryani / Green Masala Prawns Biriyani


A celebration of unique seafood flavor with coriander leaves, mint, spinach, & green chilies infused in a blend of whole spices making an intensely flavorful one-pot meal that is not only fragrant but irresistible too.

  • 15 mins
  • Prep Time
  • 45 mins
  • Cook Time
  • Normal
  • Difficulty

  • Recipe Rating


    Basmati rice – 2 cups

    Prawns – 500 g, deveined and cleaned

    Onions – 2, finely sliced

    Tomato – 1, finely chopped

    Green chilies- – 4, finely chopped

    Ginger-garlic paste- 2 tsp

    Chili powder- 1 tsp

    Turmeric powder – 1 tsp

    Coriander powder – 2 tsp

    Garam masala Powder – 2 tsp

    Bay Leaves – 2

    Cloves – 4

    Cinnamon – 2 inch stick

    Cardamom pods – 5

    Peppercorns – 5-8

    Cumin seeds – 1 tsp

    Mint Leaves – A bunch, finely chopped

    Coriander Leaves – A bunch, finely chopped

    Spinach – A bunch, finely chopped

    Oil- As needed

    Salt – To taste

    Water – 4 cups

    Green food color- 1 drop (optional)


  • 15 mins
  • Prep Time
  • 45 mins
  • Cook Time
  • 1Marinate the cleaned prawns with turmeric powder, chili powder, and salt. Leave it aside for 30 mins. Wash and soak rice in water for 15 mins. In a blender, make a smooth paste of the mint leaves, coriander leaves, spinach, green chilies, ginger-garlic, & cumin seeds with little water. Heat oil in a pan. Add the bay leaves, cloves, cinnamon, peppercorns, and cardamom. As the nice aroma arises, add the sliced onions and saute till they turn translucent & golden brown. Add the chopped tomatoes and saute until soft and mushy. Add the spice powders and fry until the raw smell goes away. Add the green paste and saute until the oil starts to separate. Add the marinated prawns and fry for 3-4 mins. Drain the rice and add it to the masala along with 4 cups of water and salt. Mix the rice well. Cover with a lid and cook until the rice is done. Remove the pan from heat and let it rest for 5 mins. Sprinkle the green color over the rice & gently fluff with a fork taking care not to break the rice. Serve hot with raita and pickle of your choice.

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