Biryani is a South Asian mixed rice dish with its origin among the muslims of the Indian Subcontinent. Is popular throughout India and among diaspora from the region. Biryani is generally made with spices, rice & chicken/mutton/beef/prawns/fish etc. The Prawn biryani here is simply authentic, shrimpy & delicious and you will definitely fall in love with this recipe.
Ingredients :
First List-
300-400 gms prawns cleaned & deviened
1 cup curd
1/4 cup oil
1 tsp lime juice
1 tsp turmeric pd.
1 tsp coriander pd.
1 tsp cumin pd.
1 tsp salt
1 tblsp red chilli pd.
1 tblsp Biryani masala (SRR special Biryani Masala) found in any Mangalore store.
1 tblsp ginger garlic paste
handful each of coriander and mint leaves (chopped)
1 cup deep fried onions (browned)
Second List-
2 cups rice
3 cups water
1 tblsp SRR special Biryani Masala
2-3 bay Leaves
1 tsp oil
1 tsp cumin seeds
1 tsp salt
For Garnishing while Layering
handful each of coriander & mint leaves (chopped)
1 cup deep fried onions (browned)
pinch of saffron mixed in 1/2 cup milk
1/2 tsp kewra water mixed in little water
fried cashewnuts and raisins (optional)
Method :
1. Clean the prawns and marinate it with the first list items. Keep aside and let it marinade for 2-3 hours.
2. Now the second list items ..Heat 3 cups of water in a vessel. When boiling add the washed basmati rice, biryani masala pd,bay leaves, oil, cumin seeds & salt. Cover with lid and let cook for 3 minutes. Turn off the gas... as you want only partial cooking of the rice.
3. Into a non stick pan, first add the marinated prawns along with the masala and make sure every single prawn is touching the bottom of your pan. Keep an extra tawa under the pan to prevent your prawns from getting over cooked or from getting burnt. Now add half of the rice and spread it as evenly as possible.
spread the Kewra water, saffron soaked milk, fried onions, chopped mint leaves and coriander leaves.
4. Now for the seconds layer, add the rest of rice and spread it evenly. Now repeat the same by adding saffron soaked milk, fried onions, mint-coriander leaves, 2-3 slit green chillies on top and nuts.
5. Cover with lid and close it tightly, so that the steam doesn't escape.
6. Cook the biryani on low heat for 30 - 35 min. After 35 min turn off the heat and let the biryani sit for another 10 minutes so that the flavour is sealed within.
7. Serve hot with your favourite fish fry and raita.
First List-
300-400 gms prawns cleaned & deviened
1 cup curd
1/4 cup oil
1 tsp lime juice
1 tsp turmeric pd.
1 tsp coriander pd.
1 tsp cumin pd.
1 tsp salt
1 tblsp red chilli pd.
1 tblsp Biryani masala (SRR special Biryani Masala) found in any Mangalore store.
1 tblsp ginger garlic paste
handful each of coriander and mint leaves (chopped)
1 cup deep fried onions (browned)
Second List-
2 cups rice
3 cups water
1 tblsp SRR special Biryani Masala
2-3 bay Leaves
1 tsp oil
1 tsp cumin seeds
1 tsp salt
For Garnishing while Layering
handful each of coriander & mint leaves (chopped)
1 cup deep fried onions (browned)
pinch of saffron mixed in 1/2 cup milk
1/2 tsp kewra water mixed in little water
fried cashewnuts and raisins (optional)
Method :
1. Clean the prawns and marinate it with the first list items. Keep aside and let it marinade for 2-3 hours.
2. Now the second list items ..Heat 3 cups of water in a vessel. When boiling add the washed basmati rice, biryani masala pd,bay leaves, oil, cumin seeds & salt. Cover with lid and let cook for 3 minutes. Turn off the gas... as you want only partial cooking of the rice.
3. Into a non stick pan, first add the marinated prawns along with the masala and make sure every single prawn is touching the bottom of your pan. Keep an extra tawa under the pan to prevent your prawns from getting over cooked or from getting burnt. Now add half of the rice and spread it as evenly as possible.
spread the Kewra water, saffron soaked milk, fried onions, chopped mint leaves and coriander leaves.
4. Now for the seconds layer, add the rest of rice and spread it evenly. Now repeat the same by adding saffron soaked milk, fried onions, mint-coriander leaves, 2-3 slit green chillies on top and nuts.
5. Cover with lid and close it tightly, so that the steam doesn't escape.
6. Cook the biryani on low heat for 30 - 35 min. After 35 min turn off the heat and let the biryani sit for another 10 minutes so that the flavour is sealed within.
7. Serve hot with your favourite fish fry and raita.
Comments
Post a Comment