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PRAWNS BIRIYANI

Preparation Time : 30 Min
Cooking Time : 1 Hr

Ingredients

For Marinating:
Prawns : 1/2 kg
Red Chilly Powder : 1 tsp
Garam Masala : 1/4 tsp
Aniseed Powder : 1/2 tsp
Poppy Paste : 1 tsp
Turmeric Powder : 1/4 tsp
Lemon Juice : 1 tsp
Ginger Garlic Paste : 1 1/2 tsp
Salt : 1 tbsp

Rice Preparation
Basmati Rice : 3 Cups
Cardamom : 2-3 ( individual wish)
Cinnamon : 1 big piece
Bay leaf : 1-2
Cloves : 4
Oil : 1 tbsp
Salt : 1 tsp

For Masala
Onion : 4 Sliced
Ginger Garlic Paste : 2 tbsp
Tomato : 2 finely chopped
Red Chilly Powder : 1/2 tsp
Black Pepper Powder : 1/4 tsp
Turmeric Powder : 1/4 tsp
Green Chillies : 3 finely chopped
Mint Leaves : 1/4 Cup
Coriander Leaves : 1/4 Cup
Lemon Juice : 1 tsp
Biriyani Masala : 1 tsp
Oil : As Required (3 tbsp)
Ghee : 2 tbsp

Layering
Onions :  2 cups sliced
Cashews : 2-3 tbsp
Raisins : 2-3 tbsp
Mint Leaves : 1/2 cup
Coriander leaves : 1/4 cup
Garam Masala : 1/4 tsp
Ghee : 2 tbsp

Method
  • Wash and soak the rice for about 30 minutes. 
  • Marinate the prawns with salt, red chili powder, ginger garlic paste, garam masala, aniseed and poppy paste and lemon juice and keep that aside for 20 min
  • Heat a heavy bottomed pan, add 3 tbsp of oil and fry cashews and raisins and onion individually till it get golden brown and keep it aside, it is for layering.
  • Fry the marinated prawns in the same pan, if oil is needed, add 2-3 tsp
  • After removing the prawns, add little ghee to the same pan. Saute 4 sliced onion until it become transparent. Add the ginger garlic paste and fry for a minute to remove the raw smell.Add chopped tomatoes and green chillies and saute till oil segregate from tomato. Also add mint and coriander leaves. Saute it well to get a good paste Now when the oil separates from the tomato, add red chilli powder, biriyani masala, turmeric powder and black pepper powder and mix it well and saute for 1 min for get rid of raw smell. Add lemon juice to this and cook for 4 more minute. When it cooks well add salt and fried prawns with this and let it cook for 10 more minute. 
  • In another pot or cooker, add the oil, cinnamon, cardamom, cloves, bay leaf, and some salt. Add the soaked rice. Cook until the rice is 3/4th cooked. Drain the rice and keep it ready for layering.
  • Now its layering of biriyani. Spread the prawn gravy evenly around the pan. Add the cooked rice as the second layer. After you add the rice layer, add finely chopped mint leaves, coriander leaves, fried onions, roasted cashews and raisins as the third layer. Put some ghee over it and cover the lid cook for 10 minutes to get the gravy thicken and the biriyani to get it set.
  • Serve the biriyani with raita and brinjal thokku 

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