Cabbage Biryani. Biryani with Shrimps/Prawns and Eggs. Quick and easy

Cabbage Biryani. Biryani with Shrimps/Prawns and Eggs. Quick and easy to prepare

Cabbage biryani with shrimps/prawns and eggs. It’s a one-pot meal combined with veggies and non-veggies. This is an easy and less time-consuming recipe as well. I will highly recommend this, especially to biryani lovers.

This recipe uses almost the same ingredients that require to prepare any Generic biryanis at home. To prepare this recipe no marination required. I skipped using yogurt or tomatoes because it’s not required at all as of the cabbages, it releases enough water to cook the rice and shrimps 🙂 Well, it turned out perfect for me I must say. Below is the Step by Step directions to prepare along with the images.

*Cabbage Biryani. Biryani with Shrimps/Prawns and Eggs*

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One day my mind was made up to eat biryani and I had to figure out a way… either go running to the store and get the veggies, which I did not want to do without proper grocery planning or use what I had on hand…so I took out the cabbage and was convinced to get that biryani going and I am soo glad that I did. I love cabbages anyway and keep on trying recipes. Wondering how it came to my mind.

My mind always keeps thinking about how and what ways I can add veggies into my nonveg recipes so that it reduces my work and increases more nutrition for my family making a one-pot meal. Well, I am glad I tried this recipe and it turned out perfect. Also, I was running out of yogurt so just tried without that and it turned out perfect.

Texture of Cabbage Biryani. Biryani with Shrimps/Prawns and Eggs

Texture-wise these are light and fluffy biryani rice which is perfectly cooked and mixed with spices. The Shrimps/Prawns have been cooked thoroughly along with the cabbages and get juicy softer and tender by cooking further along with the rice.

Before I proceed further with the recipe, I would like to mention that using basmati rice is recommended for this recipe as it enhances the taste more for sure:) Also, make sure to cook the rice 70 percent and then drain out the water using a strainer. Then immediately add these to the spicy cabbage and shrimp mixture.

Mixing up becomes easier if the rice is not cooked completely and it should still feel raw when you try to break one grain using your fingertips, otherwise it would get smushed up when mixed, and is not good for the recipe. Later on, cooking the half-done rice by adding up water and cooking in low steady flame, becomes helpful to achieve the perfect textured biryani. If you are a biriyani lover and wanted to try other biryani recipes do check this recipe Chicken Dum biryani Hyderabadi style cooking

Total Cook time:

Pre-preparations: 15 minutes
Cook time: 40 minutes
Total time consumed: 55 minutes approximately

Ingredients required to prepare Cabbage Biryani. Biryani with Shrimps/Prawns and Eggs

Cabbage Biryani. Biryani with Shrimps/Prawns and Eggs requires.

Cabbage finely chopped 4 cups
Basmati Rice 3 cups cleaned and washed
Onions 🧅 2 medium thinly sliced
Onion 1 small chopped
Ginger and garlic finely crushed or paste form 2 teaspoons each
Cumin seeds 2 teaspoons
Red chilies whole 2
Cinnamon stick 1/2 inch
Big Black cardamoms 2
Green cardamoms 6
Bay leaves 2
Turmeric 1 teaspoon
Cumin powder 2 teaspoon
Coriander powder 2 teaspoons
Garam masala powder 2 teaspoon
Salt 3 teaspoons or as per taste
Biryani masala readymade 7 teaspoons
Coriander leaves 1/4 cup
Mint leaves 1/4 cup
Red chili powder 1 teaspoon
Green chili chopped 1 or as required
Saffron 7 to 10 strings soaked in 1/4 cup of water for 10 minutes
Clarified butter 2 tablespoons
Water 2 and a half cups
Some extra coriander leaves and mint leaves and biryani masala powder to sprinkle on the top

Other Ingredients:

Oil 5 tablespoons
Sufficient water required to boil and cook the basmati rice until 70 percent cooked.

Notes:

The rice has to be less cooked. When you try to break the rice it should feel raw, not cooked completely because this step will help you in mixing up the rice without getting smushed up into the spice mixture:)
Also, make sure the shrimps 🍤 are cooked 90 percent before adding the rice.
Once the rice is added, pour some water and let it cook at the lowest flame for around 15 to 20 minutes or until the rice is done.

Pre-preparations

Some pre- preparations are required like cleaning the shrimps, boiling the eggs, and parallelly cooking the biriyani rice while cooking with the spices side by side.

Directions to prepare Cabbage Biryani. Biryani with Shrimps/Prawns and Eggs

Into a large thick-bottomed container heat 5 tablespoons of oil. Add cumin seeds, two dry red chilies whole, cloves, and cardamoms, and quickly stir. Immediately add 2 bay leaves and 2 onions thinly sliced and 1 small onion 🧅 chopped into it and stir and fry until these turn golden brown in color. Add ginger and garlic finely crushed or paste form and mix. Then add the other spices like cumin seeds, coriander seeds, red chili powder, and garam masala powder and give these a quick sauté.

Add clean and washed shrimps/prawns pieces with tails on. You may remove and discard the tails as per your choice and preferences. Mix these with the spices. Add 1 teaspoon of turmeric powder and sauté them for 2 minutes. Then add finely chopped cabbage 4 cups, cilantro 🌿 1/4 cup, mint leaves 1/4 cup, bell pepper 🫑 1 medium chopped, sprinkle some salt, biryani masala 6 tablespoons, 1 green chili chopped. Mix these up nicely. Cover and cook in low flame for 10 to 15 minutes. Open and check if the shrimps are 90 percent cooked. Then sprinkle some sugar and give it a mix. Add half cooked boiled rice into it and mix.

How to prepare saffron water?

To prepare saffron water you need 1/4 cup of water and few strings of saffron or Kesar soaked into it. let it stay 10 minutes.

Pour saffron water i.e kesar all over the rice. Pour on top of the biryani. Add 2 tablespoons of clarified butter, 2 and 1/2 cups of water. Tuck in some boiled eggs 🥚 in between the rice. Sprinkle some cilantro 🌿, some mint leaves 🍃 A teaspoon of biryani masala powder, and squeeze out one medium-sized lime juice all over on the top of the biryani mixture. Cover and cook in low flame for 15 to 20 minutes or until the rice is fluffy looks light and fluffy.

Serving tips:

Serve hot with any of your favorite chutney like Coriander chutney which really goes well with biryanis or raita or any curry of choice. Make sure to discard the whole spices while you serve or enjoy this 🙂

Step by step directions to prepare Cabbage Biryani. Biryani with Shrimps/Prawns and Eggs along with images below

Cooking of the biryani Rice

Wash and clean 3 cups of basmati rice with water . Repeat the process 4 to 5 times or until the water looks clean.

Fill the container with sufficient water to boil and cook the rice. The rice has to be cooked 70 percent. It should feel raw when you press one grain in between your finger tips.

Use a thick-bottomed large container to cook. Warm-up 4 to 5 tablespoons of oil and heat.

Add cumin seeds 2 teaspoons and let it splutter into the oil.

Two red chili’s 🌶

Add Cinnamon stick 1/2 inch in size, black big cardamoms 2, green cardamoms 5, 2 bay leaves and fry these for few seconds.

Add 2 medium sized onions 🧅 sliced and 1 small onion chopped.

Stir and fry the onions and the spices 2 minutes or u til golden brown in color.

Ginger and garlic finely crushed or paste form 2 teaspoons each and mix and sauté for few seconds.

Adding the ground spices and other ingredients:

Coriander powder 2 teaspoons

Cumin powder 2 teaspoons

Red chili powder 1 teaspoon

Add Garam masala powder 1 teaspoon

Mix and sauté all the spices few seconds.

Cleaned and washed shrimps are being added. Large-sized shrimps, 20 in number with the tails on. You may discard the tails as per choice.

Mix, and fry along with the spices

Turmeric powder 1 teaspoon

Mix and fry 2 minutes in low flame 🔥

Adding vegetables

Add 4 cups of finely chopped cabbage 🥬

Add coriander leaves 🍃 1/4 cup

Mint leaves 1/4 cup

Bell pepper green 1 medium sized, chopped

Give these a mix.

Sprinkle some salt as per taste.

Biryani masala powder 6 teaspoons

Add green chili 1 chopped

Mix and then cover and cook for 10 to 15 minutes in low flame 🔥

We need saffron water for this recipe so to prepare saffron water take 1/4 cup of water add 8 to 10 strings of saffron or Kesar and stir. Keep these soaked for 10 minutes before use. Keep this aside for later use.

Uncover and check

The shrimps are cooked now. Make sure to cook the shrimps almost 90 percent before adding rice into the mixture.

Finally add 2 teaspoons of sugar which is optional though but I feel it helps balancing the taste and flavor of the dish. It makes a difference 🙂

Adding and mixing of the biryani rice with the spices

While you cook the rice for biryani make sure to cook on low flame and stir in between to maintain that super-specific texture of the biryani rice that we get into the restaurants:) Also once it is 70 percent cooked immediately drain out the water and transfer it into the spicy shrimp mixture and mix.