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Prawns Biryani

Updated: Dec 15, 2022

This prawn biryani recipe is something that is a traditional recipe from my home. Very close to my heart because it is a no-fail recipe if followed accurately. This recipe has been passed down my grand-mother to my mother and now to us. This one is special!!

Ready in: 2 hr 50 mins

Makes: 6 serving



Tips

To add an additional smokey flavour you can smoke it with a charcoal.

Spice level can be increased according to preference.

U can just keep 1 layer ofPrawn mix if you don't wish to make 2 layers, it's absolutely fine!!

If you're fond of tomatoes you can slice them up and add it as a part of the garnish while layering the biryani.



Ingredients

  • 1kg Big to medium size Prawn

  • 300gms curd

  • 45ml lemon juice

  • 3tbsp ginger garlic paste

  • 2 tbsp slit green chilli paste

  • 1 tsp Dhaniya powder

  • 1 ½ tsp cumin powder

  • Salt

  • 1 tsp Black pepper powder

  • 1 tsp Turmeric powder

  • 1 ½ tspRed chilli powder

  • 2 no mace

  • 2 no star anise

  • 2 pinch shahjeera

  • 4 to 5 curry leaves

  • 1 tsp jeera

  • 3 big onions sliced

  • 4 big tomatoes

  • 150ml ghee.

  • 1 kg basmati rice

  • 2 no bay leaf

  • 4 to 5 Black peppercorns

  • 4 to 5 Cloves

  • 1 javitri / mace

  • 2 star anise

  • 3 to 4 green elaichi

  • 3 no potatoes (cut in 4)

  • Fried onion, mint leaves, saffron milk, rose water / kewra diluted in water for garnish and layering.

  • Dahi ka kachumber to serve.


Preparation

  1. Boil rice with all the garam masala and cook till it’s 60% cooked. Drain and cool the rice completely.

  2. Wash and clean prawns well. Wrap in a kitchen towel to drain all excess water.

  3. Fry potatoes golden brown and keep aside. (has to be 60%cooked).

  4. Remove whole garam masala from the rice.

  5. In a large vessel add 1 tbsp ghee and oil in a pan add shahjeera, curry leaves, cumin, mace, star anise, peppercorns, bay leaf.

  6. Let it splatter, then add onion, salt and tomatoes.

  7. Cook until it's cooked well.

  8. Add all dry masalas and cook with a splash of water.

  9. Add chop coriander and mint leaves.

  10. Add curd and cook until oil separates.

  11. Get it off the flame and add prawns and mix well.

  12. In a large pot place ¼ of your boiled rice and garnish with fried onions, saffron milk, ghee, mint and coriander.

  13. Spread ½ of your prawn mix on the rice and repeat the garnish.

  14. Repeat ¼ part of rice and the garnish.

  15. Repeat prawn mix and garnish.

  16. Place the remaining rice over the chicken and garnish with fried onions, mint, coriander, saffron milk.

  17. Make 6 holes with the help of a back of a spoon and pour remaining ghee.

  18. Keep on a tawa on very low heat for dum cover tightly. (Cover the lid with a kitchen towel to save the steam from coming out of the handi).

  19. Let it cook on low heat for 40 mins.

  20. Turn the heat a little higher than medium for 5 mins and check if it's got enough steam or dum.

  21. Serve hot with dahi ka kachumbar



Kachumbar





Ready in: 10 minutes

Makes: 6 serving

Tips

If you don’t wish to pair the biryani with dahi ka kachumbar you can replace curd with tamarind chutney.



Ingredients


  • 250 gms curd

  • Salt to taste

  • ½ tsp red chilli powder

  • 1 tsp cumin powder

  • 2 onion diced

  • 2 tomatoes

  • Green chilli chop

  • 1 cucumber

  • Coriander leaves chopped

Preparation

  1. In a large bowl mix everything well and serve chilled.

  2. Adjust salt and spice according to taste.


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