Hello Friends.
Hope you all are doing well and eating healthy. I had been out of town for a few days and missed to post my recipes for a few days. Was traveling to the land of Rishikesh- a holi city where the Ganges flows. This holy city is vegetarian by law, and meat and alcohol are not legal here. On returning I was craving some finger licking spicy prawn biryani. So decided to wait no further and cook some today.
Biryani is prepared using aromatic long grained Basmati Rice. Along with lots of Spices, curry powders, fresh herbs, oil is also generously in this preparation. And topping with saffron makes the dish exquisite. But I have tried to cut down on oil but not compromising on spicy taste.
250 gms prawns
1 cup fried onions (Birista)
4 large tomatoes
1 cup curd
1 cup Basmati rice
1 tsp Biryani masala
1 tsp garam masala
1 tsp chilly powder
Other dry spices
1 tsp whole spices( peppercorns, elaichi, cinnamon )
Corriander and mint leaves for garnish
1 tsp ginger garlic paste
A few saffron strands
1/4 cup milk.
2 dollops of ghee
2. Now add half the cooked rice and flatten it a bit over the prawn mixture.
3. The remaining half mixture has to be added to this and rice again over it.
4. Add the saffron milk mixture on the top.
5. Spread some ghee over it.
6. Garnish with corriander leaves, mint leaves and fried onions.
7. Now cover with a heavy lid and cook for 5-7 minutes on dum.
Hope you all are doing well and eating healthy. I had been out of town for a few days and missed to post my recipes for a few days. Was traveling to the land of Rishikesh- a holi city where the Ganges flows. This holy city is vegetarian by law, and meat and alcohol are not legal here. On returning I was craving some finger licking spicy prawn biryani. So decided to wait no further and cook some today.
Biryani is prepared using aromatic long grained Basmati Rice. Along with lots of Spices, curry powders, fresh herbs, oil is also generously in this preparation. And topping with saffron makes the dish exquisite. But I have tried to cut down on oil but not compromising on spicy taste.
Ingredients
250 gms prawns
1 cup fried onions (Birista)
4 large tomatoes
1 cup curd
1 cup Basmati rice
1 tsp Biryani masala
1 tsp garam masala
1 tsp chilly powder
Other dry spices
1 tsp whole spices( peppercorns, elaichi, cinnamon )
Corriander and mint leaves for garnish
1 tsp ginger garlic paste
A few saffron strands
1/4 cup milk.
2 dollops of ghee
Method
For Prawns
1. Clean, peel and devein prawns.
2. Add salt and turmeric to the prawns and keep aside for some time.
2. Add salt and turmeric to the prawns and keep aside for some time.
For Preparing Rice
1. Wash and soak rice for 30 minutes and drain the water completely.
2. Parboil the rice with whole garam masala, drain and keep aside.
3. Warm milk in a small bowl and mix the saffron strands, allow it to stand for 2 minutes.
Prawn Masala
1. Heat half the ghee in a pan, add fried onions ginger garlic paste, tomatoes, other dry spices and roast it well. Cook for 2 minutes until it turns mushy.
2. Now add the prawns and curd and cook till the masala is thick and prawns are cooked.
Layer and Garnish
1. In a heavy bottom pan, add half the prawn mixture.
2. Now add half the cooked rice and flatten it a bit over the prawn mixture.
3. The remaining half mixture has to be added to this and rice again over it.
4. Add the saffron milk mixture on the top.
5. Spread some ghee over it.
6. Garnish with corriander leaves, mint leaves and fried onions.
7. Now cover with a heavy lid and cook for 5-7 minutes on dum.
8. Biryani is now ready to be served.
9. Serve it piping hot with papad, pickle and raita.
9. Serve it piping hot with papad, pickle and raita.
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