Tuesday, 23 September 2014

Prawns Biriyani

Prawns Biriyani

500 gms Basmati rice
500 gms large prawns shelled and deveined
3 medium size potato...
To marinate prawns: 1 cup yogurt
Juice of 1 lime/ lemon
1/2 tsp turmeric powder
2 tbsps garlic paste
1 tbsp ginger paste
Salt to taste
4 large onions sliced thinly
1 large tomatoes chopped finely
2 tbsp Ginger paste
2 tbsp coriander powder
2 tbsp cumin powder
2" piece of cinnamon
5 cloves
5 pods green cardamom
Jaiphal (nutmeg powder) 1 tablespoon
¼ Jaitri powder
4 pieces bay leaf
1 tbsp kewra jal (Kewra water)
10-12 black peppercorns
4 tbsp green paste
To garnish: 1 tbsp saffron strands
3 tbsps warm milk
4-5 tbsps cooking oil
4-5 tbsps Ghee

  Wash the rice. Soak it in warm water for 30 minutes.
Cook the rice till amost done. Drain remaining water (if any) and keep aside.
Marinate the prawns with yogurt , lime juice , turmeric powder ,salt and ginger garlic paste and keep it for 1 hour.
Peel the potato and make it two pieces each potato and fry with small qty turmeric powder and salt.
Heat the cooking oil in a deep pan till hot and then fry 1 of the 3 portions of sliced onions till crispy and golden. When done, drain and remove from the oil and keep aside on paper towels to garnish biryani later.
In the same oil, add the bay leaf , cinnamon , cloves, cardamom, Jaiphal , Jaitri powder and sauté for 2-3 minutes and now add the remaining sliced onions and fry till soft. Now add the tomatoes and fry till soft.
Add all the masala ingredients and fry till the oil begins to separate from the whole mix.
Now add the prawns and all the marinade to this spice mix. Stir and allow to cook till the prawns are done. Do not overcook as the prawns will get rubbery in texture. Season with salt if required. Remove from fire.
Soak the saffron strands in 2-3 tbsps of warm milk with with kewra jal .
Take a large, deep baking dish/ ovenproof dish (it MUST have its own cover) and grease lightly with ghee. Layer the rice , fired potato and prawn as follows: rice, potato - prawn - rice. End with a layer of rice.
Pour the saffron infused milk all over the top of the last layer of rice.
Garnish with the crispy fried onions and cover the dish and seal tightly.
Bake in a hot oven for 30 minutes.
Serve hot with a raita and green salad of your choice

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