For this recipe you’ll need fresh prawn and cabbage to bring out the best flavors. They will tantalize all your taste buds in ways they probably weren’t stimulated before. Experience has shown that prawn recipes are easier to prepare than mutton and chicken variants. A word of advice though, prawns are lighter than chicken or mutton, which means the tummy never feels completely full. This may increase the propensity to overeat, so approach with some caution. The ingredients are both light on the wallet and easy to fetch from the nearest grocery store, perfect for budge oriented individuals.
All you need is a smart lunch box to pack this exciting Cabbage and Prawn 65 Biryani to work. Insulated, stunning and in a comfortable size to pack this Cabbage and Prawn 65 Biryani along with onion raita, Vaya Tyffyn is perfect for every day lunches away from home.
Health Benifits
Prawns are surprisingly low in fat and cholesterol despite being an excellent source of protein. A serving of 3 ounces of shrimp contains enough calcium, potassium and phosphorous to meet the daily recommended intake by the body. The addition of cabbage will enrich the body with vitamin K, vitamin B6 and dietary fiber.
Ingredients
chilli powder: 1 tbsp
prawns: 20
Turmeric powder: 1 tbsp
Indian Spices mix (garam masala): 1 tbsp
lemon Juice: 1/2 tbsp
salt to taste
curry leaves: 10
Corn flour: 1 tbsp
chilli powder: 1 tbsp
black pepper powder: 1 tbsp
green chillis: 2
few coriander leaves
garlic-ginger paste: 1 tbsp
cup of chopped cabbage: 1/2
How To Make Cabbage and Prawn 65 Biryani
- Prepare the prawns by deshelling them. Soak in water and properly wash the de-shelled prawns.
- Marinate the prawns with the ingredients enlisted under the ‘prawns’ section and set aside for about 30 minutes.
- Mix corn flour, chilli powder and garam masala. Marinate the prawns with this paste and set aside.
- In a medium sized skillet, add oil and stir in the prawns. Deep fry and medium-high heat for about 7 minutes until the prawns are fried.
- Spread the fried prawns on the tissue paper to soak out the oil.
- In the same skillet, add 1 tbsp of oil to sauté the curry leaves.
- Chop the green chilli and add it to the skillet.
- Stir in the chopped cabbage and sauté for about 4 minutes.
- Add the fried prawns to the skillet and sauté at medium heat for about 1 minute.
- Serve alongside your favorite sauce and enjoy!
Trivia
Did you know that the largest cabbage dish weighed at 544 kg? It was prepared in Prilep on December 2008.