Bonus Prawn Biryani website.
You finish sizzling curry Prawn Biryani accepting 38 process so 8 so. Here is how you carry out.
compound of Prawn Biryani
- give of for Biryani preparation:.
- also 1 cup of basmati or biryani rice.
- give 250 gms of prawn (w/o tail and skin).
- give 2-3 of medium onion.
- add 1 of medium tomato finely chopped.
- You need 2-3 of green chillies.
- give 1 tsp of ginger garlic paste.
- Prepare handful of finely chopped mint and coriander (leaves).
- give 2 tsp of ghee.
- Prepare 1 tsp of oil.
- Prepare 1 of lemon.
- Prepare of as per taste salt.
- use 1/4 cup of milk.
- Prepare pinch of saffron strands.
- then 5-6 of cashew nuts.
- then 8-10 of kismis.
- a little of for Dry masala:.
- add 2 tsp of turmeric powder.
- add 1/2 tsp of garam masala.
- then 1 tsp of biryani masala.
- also 1 tsp of red chilli powder.
- then 1 tsp of coriander powder.
- also of for Whole spices:.
- then 1 of bay leaf.
- This 1 of star anise.
- then 1 of small stick of cinnamon.
- give 1-2 of cloves.
- also 2-3 of green cardamom.
- Prepare 1 of black cardamom.
- This 1-2 of Mace.
- Prepare 1 of nutmeg.
- a little of for Raita preparation:.
- This 1/2 cup of curd.
- This 1/4 cup of water.
- give 1/2 tsp of sugar.
- use 1-2 tsp of lemon juice.
- You need 1 tsp of chaat masala.
- a little to taste of Salt according.
Prawn Biryani receipt
- First, marinate the prawn with 1 tsp salt ant 1 tsp turmeric powder, 1 lemon juice and keep aside for 15-20 minutes. Soak saffron strands in warm milk (1/4 cup) for 10 minutes. Prepare the rice, once 2/3rd cooked, dain the water and keep aside..
- Heat the pan, add 1 tsp oil. Add the chopped onion (1 medium finely sliced onion). Fry until golden brown. Keep aside..
- Now in a deep bottom vessel. Add 2 tsp ghee. Add all the whole spices and sauce for few seconds in low flame. Add finely chopped onion (2 medium sized onion). Saute for few minutes until light golden. Add ginger garlic paste. Add salt, turmeric, coriander powder, red chilli powder, and mix well. Add finely chopped tomato, mix well. Keep on low flame until the tomato pieces are soft..
- Now add little water, curd, garam masala and biryani masala. Add the marinated prawn and keep for cooking. Add cashew nuts and kismis. Once the prawns are cooked, add coriander + mint leaves (chopped), fried onion (1 tsp). Mix well and keep on low flame for few seconds..
- Now add the cooked rice layer top of it. Sprinke fried onion, coriander+mint leaves(chopped), saffron milk, 1/2 tsp ghee. Cover the lid. Seal the side of the lid with maida dough. Also put clove in the lid hole. Keep on low flame for 5-10 minutes..
- After 10 minutes, switch of the flame. But don't remove the lid. Keep it like this for another 5-10 minutes. Now unseal (remove the wheat dough) and transfer to serving bowl..
- Serve with raita..
- Raita preparation: Beat the curd to make smooth consistency. Add salt, sugar, lemon juice, water and mix well. Add chaat masala..