JHEENGA BIRYANI
Ingredients:
- Prawns ½ kg
- Rice ½ kg
- Mint leaves 1 bunch
- Onions 2
- Clarified butter 1 cup
- Tomatoes 4-5
- Cloves 6-8
- Green cardamom 6-8
- Cumin seeds 1 tsp
- Coriander seeds 1 tbsp
- All spice powder 1 tbsp
- Garlic paste 1 tbsp
- Crushed garlic 1 tbsp
- Turmeric powder ½ tsp
- Chinese salt ½ tsp
- Red chili powder 2 tbsp
- Salt to taste
Method:
- Take 1 cup clarified butter , 1 tbsp all spice powder and 1 tsp cumin powder in the pan and sauté it for 2-3 minutes. Add in ½ kg rice and add water in it. Boil the rice, drain the water and keep it aside. To prepare prawns, put salt and 1 tbsp garlic paste on ½ kg prawns. Deep fry them and put them separately.
- To prepare Masala, take 1 tbsp chopped garlic in clarified butter in a pan and cook it for 1-2 minutes. Then add in ½ cup water, 4-5 tomatoes, 2 tbsp red chili powder, 1 tbsp all spice powder, 1 tbsp crushed coriander seeds, ½ tsp turmeric and 1/3 tsp Chinese salt. Cook everything thing till the mixture thickens. Separate some of the prepared mixture and on the remaining mixture put rice. Add mint leaves and prawns. Then put the remaining mixture and simmer. Dish it out and serve.
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