PRAWNS BHIRYANI !!...

Hey friends here i come up with my second dish which is named as Prawns bhiryani.This dish is very tasty, yummy and delicious.Friends this dish i have first tried at my cousin's place.She had once prepared it at her home.So i asked her the recipe how to make it.She told me the recipe to prepare.So finally i tried it.I'm sure you will surely like and you would like to prepare it.


Ingredients for prawn biryani:-

1 ½ cups basmati rice

1 small bay leaf

2 to 3 green cardamoms

½ tsp shahi jeera

250 grams prawns (cleaned)

1 tsp ginger garlic paste

1/8 tsp turmeric

½ tsp biryani masala

½ tsp red chili powder

1 ½ tsp lemon juice

very little salt.

Biryani gravy ingredients:-

2 to 3 tbsp oil

1 bay leaf or tej patta

1 inch cinammon or dalchini

1 small star anise

2 green cardamoms or elaichi

4 to 5 cloves

½ tsp shahi jeera or cumin

1 large onion sliced thinly

1 tsp ginger garlic paste

1 medium tomato

2 tbsp coriander leaves

2 tbsp mint leaves or pudina chopped

1 tsp biryani masala

½ tsp red chili powder

salt as needed

¼ cup coconut milk thick , or fresh curd (do not use

sour).

Preparation for prawn biryani

recipe:-

1. Drain the water completely from prawns, add chili powder,

turmeric, salt, masala powder and little lemon juice.

2. Marinate and rub them gently for a while with the

marinade. Set aside for at least 30 minutes. You can also do

this the previous night and refrigerate.

3. Wash and soak rice for about 30 minutes. Drain off. Bring

3 to 4 cups of water to a boil with salt, a bay leaf, 4 green

cardamoms, 1/2 tsp shahi jeera. Add rice to the pot and

cook until fully done but al dente. It should remain grainy,

firm and not mushy

4 Heat oil in a pan, Add bay leaf, shahi jeera, cloves,

cardamom, star anise and cinnamon. Use just an inch of

cinnamon, i used ceylon cinnamon hence used a bit more.

This biryani needs a little more oil than the other non-veg

biryani recipes since prawns do not release much fats when

cooked. Stick on to the quantity mentioned in the recipe else

biryani may turn dry.

5. When they begin to splutter, add sliced onions. Separate

the layers of onions before adding. Fry until brown or golden.

6. Browned onions lend a good flavor, so don’t skip this. You

can set aside a few for garnishing. Add ginger garlic paste

and saute till the raw smell goes off.

7. Add chopped tomatoes, mint and coriander leaves. Cook

until the tomatoes turn soft.

8. Next add turmeric, red chili powder, biryani masala

powder . I also added a bit of coriander powder since my

masala powder was very strong.

9. Cook until the oil begins to separate.

10. Add marinated prawns.

11. Fry till they turn white and the raw smell goes away.

12. Cover and cook on a low flame for 3 minutes.

13. Let the flame remain low. Pour slightly thick coconut milk

and stir. If you do not follow any food combining rules of

compatibility you can use yogurt/curd as well instead of

coconut milk.

14. Cook until the gravy thickens. Off the stove and set the

pan aside. The color of the gravy is dark due to the brown

onions.

Layering prawn biryani

15. Grease a pot for dum process / slow steam process.

Layer half of the rice.

16. Next layer the gravy.

17. Layer the rice. You can add 1/4 cup rice to the pan (used

for cooking prawns), stir and add back the rice to the biryani

pot. This makes the top layer colorful and flavorful without

the use of saffron. Add coriander and mint leaves.

18. Cover with a foil or tight lid. Heat a griddle or tawa until

hot enough. Place the biryani pot on the hot griddle / pan or

tawa and dum / slow cook for 15 to 20 minutes on a very

low flame. Dum is a slow cooking method where steam is

trapped in a pot by sealing the rim to prevent the steam

from escaping. The food gets cooked due to trapped steam

which makes the food flavorful and delicious.

Allow it to rest for at least 15 minutes after the dum.

Serve prawn biryani with onion and lemon wedges.