Gongura biryani/ Gongura prawn biryani/ Royyala biryani is a spicy, slightly tangy, flavorful and delicious one pot rice dish. It is prepared by cooking prawns/shrimp and Basmati rice in with Gongura leaves/ Sorrel leaves mixture.

I prepared this royyala biryani/ prawn biryani using Gongura thokku. This biryani can be prepared with fresh gongura leaves/ Gongura thokku/ pickle too. This recipe was made during pandemic. When we had no access to fresh Gongura leaves; hence used thokku/pachadi. Trust me it tasted so delish.

In my opinion using fresh gongura leaves makes this royyala biryani very sour. So you could use homemade Gongura thokku/ Pachadi/ Store bought gongura pickle.

This prawn biryani can be prepared with veggies/ chicken or even with paneer. I prepared this biryani with small prawns but you could use big prawns/ shrimp too.

gongura prawn biryani, gongura shrimp biryani, gongura royyala biryani,

I had earlier posted Achari pulao recipe. In that recipe too I used store bought mango pickle. The biryani was so delish and it is a must try. So if you are a pickle/ pachadi lover do try this recipe. So let’s get to the making of Prawn biryani.

Other recipes that might interest you:

Gongura biryani, Gongura royyala biryani

Recipe by Sandhya Riyaz

0.0 from 0 votes

Course: LunchCuisine: Indian, AndhraDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Soaking time

minutes

Gongura biryani/ Gongura prawn biryani is a spicy, slightly tangy, flavorful and delicious one pot rice dish. It is prepared by cooking prawns/shrimp and Basmati rice in with Gongura leaves/ Sorrel leaves mixture.

Ingredients to make Gongura royyala biryani

2 cups, Basmati rice
1 cup, Shrimp/ Prawns (cleaned , de veined)
1 nos., Onion ( medium sized)
1 nos., Tomato (small sized)
2 tablespoon, Gongura thokku/ pickle
1 tablespoon, Curd
3 tablespoon, Mint and cilantro (chopped, optional)
1 1/2 teaspoon, Red chili powder
1/4 teaspoon, Turmeric powder
1 teaspoon, Garam masala powder
Salt – to taste
2 tablespoon, Oil
1 tablespoon, Ghee

Directions to make Gongura royyala biryani

Wash and soak basmati rice in water for 20 minutes. I soaked rice in enough water.
Heat ghee and oil in a pressure cooker to it add whole spices when aromatic add sliced onions, chopped mint, chopped coriander and green chilli. Saute well.
When onions look sauteed add ginger garlic paste to it and saute until the raw smell goes.
Now add all the chilli powder, garam masala powder and shrimp. Saute for few seconds. Then add gongura thokku/ pickle. Give it a quick stir. Then add chopped tomatoes and curd. Give it a good stir.
Now add 3 cups of hot water and salt. When water starts to boil add soaked rice.
pressure cook for 1 to 2 whistles in medium flame.
When the pressure has subsided allow it to rest for 5 more minutes. Now open the cooker.When the rice looks done take it from the sides using spatula and fluff it gently. Serve it hot with raita!

Notes

* 1 cup = 235 ml

how to make Gongura royyala biryani with step by step images

Wash and soak basmati rice in water for 20 minutes. I soaked rice in enough water.
Heat ghee and oil in a pressure cooker; to it add whole spices when aromatic add sliced onions, chopped mint, chopped coriander and green chilli. Saute well. When onions look sauteed add ginger garlic paste to it and saute until the raw smell goes.
Now add all the chilli powder, garam masala powder and shrimp. Saute for few seconds. Then add gongura thokku/ pickle. Give it a quick stir. Then add chopped tomatoes and curd. Give it a good stir.
Now add 3 cups of hot water and salt. When water starts to boil add soaked rice.
pressure cook for 1 to 2 whistles in medium flame. When the pressure has subsided allow it to rest for 5 more minutes. Now open the cooker. When the rice looks done take it from the sides using spatula and fluff it gently. Serve it hot with raita!