Meal Type: Lunch
Cuisine: Indian 
Primary Ingredient: Prawn Biryani 

**Prawn Biryani Recipe**

*Ingredients:*
- 2 cups basmati rice, washed and soaked for about 30 minutes
- 500 grams large prawns, cleaned and deveined
- 4 tablespoons cooking oil
- 2 large onions, finely chopped
- 2 large tomatoes, chopped
- 3 green chilies, slit
- 1 tablespoon ginger garlic paste
- 1.5 teaspoon biryani masala powder
- 1 cup chopped fresh mint leaves
- Salt according to taste
- 4 cups warm water
- Fresh coriander leaves for garnishing

*Instructions:*
1. Heat oil in a large saucepan over medium heat.
2. Add chopped onions and cook until golden brown.
3. Add the ginger garlic paste and chilies. Cook until aromatic.
4. Add the prawns and cook until they change color.
5. Add tomatoes, biryani masala, and salt. Cook until tomatoes are soft.
6. Add the rice and mix gently to coat the rice with the curry.
7. Pour in the warm water and bring to a boil.
8. Reduce the heat to low, cover the pan and cook until the rice is done and the water is absorbed.
9. Sprinkle fresh mint and coriander leaves on top of the biryani for additional flavor.
10. Let it rest for 5 minutes before serving.

**Grocery List:**
- Basmati rice - 2 cups
- Large prawns - 500 grams
- Cooking oil - 4 tablespoons
- Large onions - 2
- Large tomatoes - 2
- Green chilies - 3
- Ginger garlic paste - 1 tablespoon
- Biryani masala powder - 1.5 teaspoon
- Fresh mint leaves - 1 cup
- Salt - to taste
- Warm water - 4 cups
- Fresh coriander leaves - for garnishing

**Nutritional Information:**

- *Calories per Serving:* Approximately 410 calories 
- *Servings per Recipe:* This recipe serves 4 people

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Meal Type: Dinner
Cuisine: American 
Primary Ingredient: Country Chicken Casserole

**Country Chicken Casserole Recipe**

*Ingredients:*
- 1 lb boneless chicken breast, cut into pieces
- 1 cup uncooked rice
- 2 cups of chicken broth
- 1 can cream of mushroom soup
- 1 cup frozen mixed vegetables
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- Salt and pepper to taste

*Instructions:*
1. Preheat your oven to 350 degrees F (175 degrees C).
2. In a casserole dish, combine the rice, chicken broth, and mushroom soup.
3. Stir in the vegetables, onion, celery, and chicken.
4. Season with salt and pepper.
5. Cover with aluminum foil and bake for 45 minutes or until the rice and chicken are cooked thoroughly.

**Grocery List:**
- Boneless chicken breast - 1 lb
- Uncooked rice - 1 cup
- Chicken broth - 2 cups
- Cream of mushroom soup - 1 can
- Frozen mixed vegetables - 1 cup
- Onion - 1/2 cup
- Celery - 1/2 cup
- Salt and pepper - to taste

**Nutritional Information:**

- *Calories per Serving:* Approximately 365 calories 
- *Servings per Recipe:* This recipe serves 4 people.