Biriyani rice - 4 glasses
Prawns - 2lb .Kashmiri chilly powder -2 tsp
Pepper powder -2tsp
Turmeric powder - 1/2 teaspoon (half teaspoon)
Masala powder - 2 teaspoon
Lemon juice -2tsp
Onion - 3 medium sized, cut into thin slices
Ginger - 2 medium piece
Garlic - 1 pod
Tomato - 2
Whole spices - 4 cardamom,2 cloves,1 bay leaf,1/2 inch cinnamon stick ,5 whole peppercorn
Ghee - 3 teaspoon
Salt to taste
Water - 8 glass
Mint leaves -1/4 cup, chopped
Coriander leaves - 1 cup chopped
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Cooking Method
Cooking Method
1.Make a paste with chilly powder,pepper powder,turmeric powder,lemon juice and 1 tsp of masala powder.
2.Wash prawns and mix well with the paste and keep aside for 30 mts.
3.Wash the Biriyani rice and keep aside.
4.Grind ginger,garlic,tomato and two onion together and make a paste.
5.Heat oil in a frying pan and fry the prawns,drain it from oil and keep aside
6.Add grounded paste,chilly powder 1tsp masala powder and salt in the same oil and make a gravy with it.
7.Add fried prawns in the gravy, add half glass of water and cover it with lid and cook in a low flame for some minutes to blend the taste and turn off the flame.
8.Heat Ghee in the Cooking vessel ,add rice and fry it for 5 mts.
9.Pour 8 glasses of water, whole spices and salt to taste, when the rice is 3/4 cooked turn off the flame.
10.Heat 1 teaspoon ghee in a small pan and fry one thin sliced onion, cashew nuts and raisin.
11.MIx cooked rice and prawns in layers in a vessel
12 Spread fried items (step-10) chopped coriander and mint leaves over the rice.
Cover the vessel lid air-tight and keep aside for 20 minutes.
Serve hot & Enjoy the taste of Prawns Biriyani with pickle and salad.
Note: Usually we add double the water than the rice.
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