Prawn biriyani

Prawn biriyani

Ingredients

Prawns / Chemmeen ~ 1/2 kg ( Medium sized )

Basmati rice ~ 2.5 cups

Whole garam masala ~ 5 crushed cardamom, 5 cloves, 2 bay leaves, 2 star anise & 2-3 small sized cinnamon stick

Coriander powder ~ 1.5 tbsp

Red chilly powder ~ 3 tsp

Black pepper powder ~ 1/2 tsp

Turmeric powder ~ 1 tsp

Fennel powder ~ 2 pinch

Green chilies ~ 15 nos

Mint leaves ~ 1 cup

Coriander leaves ~ 1 cup

Onions ~ 2 nos

Ginger paste ~ 1 tbsp

Garlic paste ~ 1 tbsp

Tomato ~ 2 small sized

Thick coconut milk ~ 1/2 cup

Lemon juice ~ 1 tbsp

Ghee ~ 4 to 5 tbsp

Salt to taste

For garnishing :

Fried cashew nuts ~ 1/2 cup

Fried raisins ~ 1/3 cup

Fried onions ~ 1/2 cup

Home made garam masala ~ 1/2 tsp

Chopped coriander & mint leaves

Yellow food color ~ 2-3 pinches mixed in 2 tbsp of warm milk. (Optional) - Use food color only if you are not adding turmeric powder to the rice.

Method

To prepare rice :

First wash the rice nicely by changing water 2-3 times and then allow it to drain. Next heat ghee in a big thick bottom pan and fry cashew nuts and raisins and then transfer it to a paper towel.

Next in a low flame fry the whole garam masala in the remaining ghee for 2-3 minutes. Then add 1/4 tsp turmeric powder along with drained rice and fry the rice slowly for 3-4 minutes. Next add 4.5 cups of water along with enough salt and let it cook covered in a medium-low flame for about 10 minutes, then switch off the flame and keep it covered in the stove itself for about 10-15 minutes or till the water is fully absorbed by the rice.

To prepare gravy

First peel and de-vein the prawns, then wash it nicely under water and then allow it to drain. Next make a paste of 1.5 tsp chilly powder, 1/4 tsp turmeric powder, 2 pinch fennel powder, 1 tbsp lemon juice and little salt and marinate the prawns with the above paste and refrigerate for about 30 minutes.

Then heat little oil in a non-stick pan and shallow fry the prawns till both sides become light brown in color and then transfer it to a paper towel. (Note: 3-4 minutes each side would be enough )

Grind coriander leaves, mint leaves and green chilies to a fine paste.Next heat ghee/oil in a pan and add sliced onions and saute till onions become translucent. Then add ginger and garlic paste and saute for another 3-4 minutes. Next add 1.5 tbsp coriander powder, 1.5 tsp red chilly powder, 1/2 tsp pepper powder & 1/2 tsp turmeric powder, fry till the raw smell of powders go.

Next add sliced tomato and fry till tomatoes are nicely done. Add coriander-green chilly paste followed by 1/2 cup of water and boil till the gravy thickens. Finally add 1/2 cup of thick coconut milk along with fried prawns and enough salt and then remove from the flame after 6-7 minutes.

Layering process

First preheat the oven at 250 F and then grease a big oven safe vessel and then transfer half of the rice to the vessel and then sprinkle fried onions, fried cashewnuts, fried raisins, home made garam masala, food color and chopped coriander & mint leaves on the top of the rice.

Next slowly spread the masala evenly over the rice and then again layer the rest of the rice over the prawn masala and finally garnish with fried onions, cashew nuts, raisins , coriander leaves etc etc..Then cover it tightly using an aluminium foil or a lid and then keep it in the oven for about 20-25 minutes.

Enjoy with raita and papad.

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