Prawn Biryani
Prawn Biryani
Ingredients
- Prawns ½ kg
- Turmeric powder ½ tsp
- Chili powder 1 tsp
- Lemon juice 1 tsp
- Salt to taste
Ingredients for Masala
- Onion thinly sliced 3
- Tomato chopped 2
- Ginger garlic paste 1 ½ tbsp
- Green chilies ground 5 – 7
- Turmeric powder ¼ tsp
- Yogurt 2 tbsp
- Garam masala 1 tsp
- Mint leaves 8 – 10
- Coriander leaves chopped ½ cup
- Salt to taste
- Oil 2 tbsp
Ingredients for Rice
- Rice 2 cups
- Cloves 5
- Cardamom 2
- Cinnamon stick 2
- Bay leaf 1
- Pepper corns 10
- Fennel seeds ½ tsp
- Salt to taste
- Saffron essence 1 tsp
Method
- Clean and wash the prawns.Marinate the prawns with the ingredients under marinade for at least 1 hour in the refrigerator.Heat oil and shallow fry the prawns for 4-5 minutes. Do not overcook, prawns become hard. Remove and keep aside.In the same pan, add thinly sliced onion along with salt to left over oil (add more if you want) and sauté until they are soft and light golden brown.Add the ginger-garlic and green chili paste and sauté till the raw smell goes.Add the chopped tomatoes and turmeric powder and cook. Add in the yogurt and mix it well. Add the fried prawns, cover and cook on low.Add the ¼ cup chopped coriander leaves, mint leaves and 1 tsp garam masala. Cover and cook for another 3 minutes. Remove from fire and keep aside.
- Wash the rice , soak for 30 minutes and drain.Add the whole spices and enough salt to the boiling water.Add the rice and cook till it is done. Drain the water immediately.Spread a layer of rice in the bottom of the vessel and pour prawn masala over the rice. Now add the rice and repeat the process. Sprinkle 2 tsp ghee or oil, a pinch of garam masala, chopped coriander leaves and saffron essence on each layer of rice. The topmost layer should be of rice. Now cover with the lid and let simmer at very low heat. Just before serving, garnish with fried onions, cashews and raisins. Serve with raita, pickle and pappad.
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