Prawn Biriyani June 22, 2008

Its my momz recipe…one of my favourite too..

 

 

Ingredients:

1. Basmati rice – 2 cups

2. Onion – 2 big

3. Tomatoes – 2 big

4. Ginger garlic paste – 2 tbsp

5. Salt as reqd

6. Oil as reqd

7. Ghee 1 tbsp

8. Mint leaves – 1/4 cup

9. corriander leaves _ 1/4 cup

10. Prawn ( tiger prawn or red prawn ) – 1/2 kg

11. Spices – (cloves, cinnamon, cardamon, bayleaves) – 1 sp

12. Fennel seeds – 1 tsp

13. Chilli powder – 2 tsp

14. Turmeric powder – 1 tsp

15. Carrot – 1 big

Method:

1. Pressure cook rice with 1 spoon oil n 1 tsp salt.  Set it aside n allow it to cool.

2. Marinate the prawn with 1/2 tsp turmeric powder, 1/2 tsp chilli powder n 1/4 tsp salt n refrigirate it for 15 min.

To make prawn gravy:

3. Finely chop onions n tomatoes.

4. Pour oil in a pan, n splutter fennel seeds n then add the onions n 1 tsp salt n saute until it turns transparent.

5. Add the tomatoes with turmeric powder n chilli powder with closed lid in lower flame..until the tomatoes get smashed.

6. Add the prawns to it n stirr well. Again close lid n simmer it until the prawns are done.

7. It wud have left out some water after a while..now increase the flame n keep stirring until it gets semi dry.

8. Check for salt n keep it aside.

To make Prawn Biriyani:

9. In a deep bottomed vessel add 1:1 ratio oil n ghee, n add the spices to it.

10. Add the ginger garlic paste n chopped corriander n mint leaves together to it. (adding leaves along with ginger garlic will lessen the chances to stick to the bottom).

11. When the raw smell leaves the paste, add the prawn gravy to it..n stir until the oil comes out.

12. Now add the rice n grated carrot together, n mix well until the mixture gets thoroughly blended to the rice.. (use very low flame while stirring)

13. Keep stirring until the carrot is done. (make sure you do not break the rice).

14. Remove from fire n close the lid n keep it aside for 5 min..

15. Serve with onion raita.