Preparation Time : 25 minutes
Cooking Time : 45 minutes
Serving : 4 to 6 members
Description
Prawn Biriyani . A mouth watering , hearty , full flavoured indulgence . I was having a chat with my hubby’s neice Rahima Zenofer and just asked her what they had for lunch . She told prawn biriyani. The minute i heard that wanted to try it out. I am a keen cook and often can’t resist trying out a recipe i particularly like. Immediately got the recipe from her mom Wahidha and tried it out the next day. It turned out absolutely pitch perfect. I have to confess that i ended up eating most of it .(that’s what happens usually , shameless me)
Ingredients
Ingredients | Quantity |
|---|---|
| prawns | 1 kg |
| onions | 3 sliced |
| tomato | 2 big chopped |
| green chillies | 6 slit |
| ginger garlic paste | 1 teaspoon each |
| cinnamon | 2 |
| cloves | 2 |
| cardamom | 2 |
| lime | 1/2 |
| turmeric powder | 1/4 teaspoon |
| ghee | 100 grams |
| curd | 100 grams |
| chilli powder | 1 1/2 teaspoon |
| pepper powder | 2 1/4 teaspoon |
| cumin powder | 1 teaspoon |
| fennel powder | 2 1/2 teaspoon |
| mint leaves and coriander leaves | 1/4 hand each chopped |
| rose water | 1/4 teaspoon |
| saffron | a pinch soaked in 2 tablespoons of milk |
| basmati rice | 3 1/2 cup |
| water | 4 1/4 cup |
| cashewnut | 10 + coconut grated - 4 teaspoons ground together to a smooth paste |
| salt | to taste |
| bay leaf | 1 |
Method
- Marinate cleaned prawns with curd , salt , turmeric powder , chilli powder , cumin powder , pepper powder and fennel powder . Set aside .
- Wash rice and soak in water . Heat ghee in a pressure cooker ,add cinnamon , clove , cardamom and bay leaf . Once they crackle top with onions and sauté till dark brown for about 8 minutes .
- Add ginger garlic paste and fry to brown and crisp . Top with tomatoes and green chillies and sauté till tomatoes break down and gets to a gravy consistency .
- Pour the marinated prawns along with mint leaves and coriander leaves . Mix well pouring water and pressure cook for 1 whistle .
- Add cashewnut and coconut paste , lime juice and rose water . Mix well and bring to boil . Taste and adjust .
- Salt , sourness , hotness should be more than required only then when cooked with rice will taste good . Add the soaked rice along with saffron . Mix well .
- Pressure cook for 1 Whistle and simmer the flame for 5 minutes . Once the whistle sound settles down . Prawn biriyani is ready . Serve pipeing hot with onion raitha .
