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Sunday, February 19, 2017

Prawn Biryani



Shrimps Biryani







Shrimps Biryani




Shrimp Biryani

Biryani

Sometimes the dishes which I prepare are just unplanned ones, same is the case with this prawn biryani. I wanted to make a quick dish which I could prepare within 60 minutes. Prawns if well stocked in the freezer are very handy in case if you are short of time and need to prepare something royal, provided that they are peeled and deveined before freezing. The secret of preparing this biryani within 60 minutes is to start preparing rice and gravy at the same time.
Start the process by first washing and soaking the rice and keep enough of water for boiling to cook the rice. While the rice is soaking and water comes to a boil, you can simultaneously prepare the gravy. Even if you do not have fried onion in stock, it will not make much of a difference in the taste. Just go ahead for dum cooking even without fried onion. This way it is possible to prepare this biryani within 60 minutes.

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Prawn Biryani


A quick and easy way of making prawn dum biryani combined with some aromatic ingredients along with the right blend of spices.

Prep time: 10 minutes
Cook time: 40 minutes (gravy & rice) + dum cooking
Total time: 1 hour approx


Step 1: Prawn Masala

Ingredients

  • 1-kilogram prawns
  • 2 cups chopped onion
  • 2 cups chopped tomatoes
  • whole green chilies
  • 1-inch cinnamon
  • 4 cloves
  • 4 cardamom
  • 2 bay leaves
  • 2-inch piece of ginger
  • 4 big cloves of garlic
  • 3 green chilies
  • 6 curry leaves
  • 1 teaspoon fennel seeds
  • 2 tablespoon yogurt
  • 2 teaspoon red chili powder
  • 2 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon garam masala powder
  • 1 tablespoon lemon juice
  • 1/2 cup chopped mint leaves
  • 1/2 cup chopped coriander leaves
  • Salt
  • 5 tablespoon vegetable oil
  • 1/2 teaspoon turmeric powder

Cooking Directions

  1. Make a masala paste by grinding together garlic, ginger, green chilies, badi saunf (fennel seeds) and curry leaves.
  2. Heat oil in a saucepan and add all the whole spices (cinnamon, cloves, bay leaf, cardamom). Then add chopped onion and fry till light golden in color.
  3. Add 3 whole green chilies with a small slit and masala paste. Fry for few seconds and add chopped tomatoes, 2 teaspoons red chili powder, 2 teaspoons coriander powder, 1 teaspoon cumin powder and 1/2 teaspoon turmeric powder. Stir well and cook for 1 minute.
  4. Now add 2 tablespoons whisked yogurt, 1/2 teaspoon garam masala powder, 1 tablespoon lemon juice, chopped coriander leaves and salt. Place the lid and cook on low flame for 5 minutes till you see the oil separating from the spices.
  5. Finally, add prawns, stir well and again cook for 5 minutes with the lid on. Turn off the heat.
  6. Taste and check the seasoning. If you need more spice, add extra chopped green chilies.
Note: (or skip the grinding masala part if you have ginger & garlic paste, just add whole curry leaves, fennel seeds - badi saunf and chilies with onion while frying)

Step 2: Cooking Rice

Ingredients

  • 4 cups long grain biryani rice
  • 2 bay leaves
  • 1-inch stick of cinnamon
  • green cardamom
  • 1 tablespoon white vinegar
  • 5 teaspoon salt
  • 4 tablespoon vegetable oil
  • 6-liter water (or more for cooking rice)

Cooking Directions

  1. Wash the rice thoroughly and soak for 30 minutes in water.
  2. Heat a large vessel filled with enough water. Bring to a boil and add 2 bay leaves, cinnamon stick, cardamom, vinegar, salt, and oil.
  3. Add the soaked rice and cook till 90% done. When you check the rice, it should be firm and not mushy.
  4. Drain the rice in a colander and set aside.



Step 3: Dum Cooking



Ingredients

  • 1 cup fried onion
  • 1 cup chopped coriander leaves
  • 1/4 cup milk
  • 1 teaspoon rose water
  • Pinch of yellow color
  • 1 tsp garam masala powder
  • 2 teaspoon shahi jeera (black cumin)
  • 4 tablespoon ghee or butter

Cooking Directions

  1. In a large sauce pan add all the Prawn gravy as the first layer. 
  2. Spread half of the cooked rice and sprinkle with the few drops of milk + rose water + color mixture. Sprinkle a handful of coriander leaves and fried onion along with a pinch of garam masala and 1 tsp shahi jeera.
  3. Repeat the step 2 with rest of the rice.
  4. Make some deep dents in the rice so that the steam can easily circulate. Pour some ghee or butter over the rice and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping)
  5. Cook on medium-high heat for 10 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.
  6. Serve hot.




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