PRAWN BIRYANI

PRAWN BIRYANI(DRY TYPE)

Ingredients

For preparing prawns and rice

• Basmati rice – 500 gms
• prawn  – 1/3 kg,
• onion -3 big(choped)
• Ghee  – 1/4 cup
• Green & black cardamom – 4
• Cloves – 4 to 6
• Cinnamon stick – 2-inch piece
• Bay leaf – 1
• Green chilli – 4, slit lengthwise
•  4 large tomatoes, chopped and deseeded
• Garam masala – 1 tbspoon (an aromatic mixture of ground spices used in Indian cookery, usually containing cardamom, cinnamon, cloves, coriander, nutmeg)
• eggs-4(boiled)

For marinating prawns:

•  curd – 1 cup
• Ginger paste – 1 tbsp
• Garlic paste – 2 tbsp
• Turmeric powder – 1  tsp
• Coriander powder – 2 tsp
• Cumin powder – 2 tsp
• Red chilli powder – 2 tsp
• Garam masala – 2 tsp
• Salt – to taste
• Mustard oil – 4 tbsp

For final biryani:

• rose water -1 t spoon
• mitha ataar 1-2 drops
• Kewra  – 2 tsp
• milk -3 t spoon 

METHOD 

Marinating prawn:

1. Wash  the prawns. In a  bowl add all the marinating ingredients –  curd, ginger & garlic paste, turmeric powder, cumin powder, coriander powder, red chilli powder, garam masala, salt,
2. Add the prawns into the marinade and rub them nicely.
3. Cover the marinated prawns and refrigerate it for at least 1 hour

Making rice for biryani:

1. Wash the basmati rice ,add water little bit salt,turmeric powder,rose water & 2-3 drops oil & 1-2 bay leaves  Soak them  for 30 minutes.
2. After 30 minutes  cook the rice until they are half cooked i.e. 75-80% cooked.
3. Drain the rice and  keep it aside.

Making prawns for biryani:

1. Heat about 4 t spoon of  mustard oil  in a large kadhai or pan
2. Temper the hot oil with green and black cardamoms, cloves, cinnamon,  bay leaf.
3. Sauté them on low heat for a minute until they become fragrant. 
4. Then add onion. Add some salt stir for 2 to 3 mins until they change color to light brown.
5. Add the marinated prawns along with all the marinating mixture to the kadhai with tomatoes. Stir the prawns so that everything is mixed well with oil and spices add water 1/2 cup
6. Cover and cook the prawn on low heat for 5 minutes

Final stage of biryani:

        Take a small bowl add keora,rose water & mitha attar with the milk.

    

1. Take a big vessel / pan for stacking layers for biryani. Spread some prawns gravy first.
2. Now spread some  rice enough to cover the prawns gravy,add eggs.
3. Sprinkle half tablespoon of garam masala and half a teaspoon of salt. Drizzle 1 teaspoon of milk.
4. Then arrange remaining half of the half-cooked rice and similarly sprinkle remaining , garam masala and half a teaspoon of salt. Drizzle remaining 1 teaspoon of milk too.add ghee .Do not stir
5. Now cover the kadhai with a lid. seal the lid with atta dough,
6. Place the kadhai on a tawa which should be bigger than the kadhai. Then place the tawa with the kadhai on low heat for just 15 minutes.
7. After 15 minutes,switch off the flame & allow it to remain for 15 minutes .
8. open the lid and enjoy the  aroma of a perfectly cooked prawn biryani at home!
   
   

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