Prawn Biryani
Ingredients
- Prawn 700 gm
- Garlic paste 1 tsp
- Ginger paste 1 tsp
- Onion chopped 1
- Green coriander 1 bunch
- Mint 1 punch
- Green chili 4
- Grated coconut ½ cup
- Tomato 4
- Oil 5 tbsp
- Yogurt 1 cup
- Red chili powder 1 tsp
- Turmeric powder ½ tsp
- Salt to taste
- Whole black pepper 5
- Green cardamom 2
- Black cardamom 1
- Bay leaf 1
- Cinnamon 1 inch
- Clove 3
- Nut Meg 1 pinch
- Saffron few
- Rice 1 ½ cup
Method
- Saffron a few strands soaked in hot water or 1 tbsp rose water and a pinch of biryani color.Rice 1 1/2 cups (boiled with salt and a dash of oil and then spread on a tray dried and cooled).Grind the tomatoes, onion, yogurt, green chillies, mint, coriander and coconut together till u get an almost smooth paste.
- Heat oil in a deep pan, add the cloves, black peppercorns, bay leaf, cinnamon, green and black cardamom and fry for a minute or 2 then add the garlic and ginger paste and saute till fragrant. Add the green masala paste, cook for 3 to 4 minutes.
- Then add the turmeric cook for a further minute now add the red chilli powder and nutmeg continue cooking till the water dries up and the masala leaves oil. Add the prawns and cook till the prawns are just cooked do not over cook the prawns.
- Now grease a large pot put a half the rice on the bottom layer then put the prawn masala in a layer followed by the remaining rice. Finish off with some saffron infused water or then the rose water and biryani color and make a swirl effect on top of the rice do not.
- Place the cooking on a low flame or over a tawa and cook for 10 minutes with a tightly shut lid on top. Serve hot with some raita and topped with fresh corrinader and fried golden onions for garnish. Try eating this biryani the next day after cooking it tastes even better.
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