Prawns Biriyani:
2 Cups Basmati Rice (wash and soak for 30 minutes)
500g Prawns
1/4 tsp Turmeric powder
1 teaspoon garam masala powder
1 teaspoon Cumin powder
1 tablespoon Coriander powder
1 tablespoon Chili powder
3 green chillies
2 teaspoons Ginger and Garlic Paste
1/2 Cup Curd / Yogurt
2 Cups Fried Onions
handful of Coriander leaves and Mint leaves
2 Tbsp Ghee or Oil
2-3 teaspoons Biryani masala
To cook the rice:
1 teaspoon Fennel Seeds(optional)
1 teaspoon cumin seeds
1-2 Cloves
10 Pepper corns
1 Star anise
4 Cardamom pods
2 inch Cinnamon Sticks
Orange food coloring (optional)
Salt to Taste
6 cups Water
2 Bay Leaves
Method
1.Marinate the prawns with turmeric powder, Biryani masala , garam masala Coriander powder, chilli powder, 3 green chillies , Ginger garlic paste, curd / Yogurt , fried onions , Coriander leaves, mint leaves Salt and Ghee.mix it well.Leave it aside for 30 minutes.
2.To flavor the rice:In a cheese cloth add the whole spices fennel seeds,Cumin seeds,Cloves, pepper corns, Star anise,cardamom, cinamon sticks and tie the cheese cloth.You can also add the spices directly,but many of us dont like biting into spices when we taste our biryani so to avoid that i have used cheesecloth or any clean cloth.or you can use a tea infuser.
3.Then add this cheese cloth to the boing water along with 1 tablespoon of ghee rice oil.Add the Bay leaves.Add salt and bring it to a boil.Once the water comes to a boil add the soaked rice and cook until the rice is 90%done.Strain the rice.
4. Add 2 tablespoons of ghee to the bottom of a deep pan. Spread the marinated prawns equally.
5.Spread the 90% cooked rice on to the top of the prawns,spread it evenly.spread a layer of coriander leaves and some fried onions ,sprinkle some Biryani masala or Garam Masala on the top for extra flavor.Sprinkle some orange food coloring Place a tight lid to cover and cook for 15 minutes until the prawns are nicely cooked.Then Turn off the heat and then leave it for 10 more minutes without opening the lid.
6.Delicious,Yummy prawn Biryani is ready.
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