Ingredients
2 cups basmati rice
6-7 tsp oil or ghee
2 sliced onions
1 slit green chilli
1 tsp ginger garlic paste
1 tsp Everest biryani masala powder
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp lime juice
Salt to taste
5-6 mint leaves
1/4 cup chopped coriander leaves
1 onion slices deep fried
Marinate prawns with:
Devein and clean 15 prawns and marinate with 2 tbsp curd,1/2 tsp turmeric powder,1/2 tsp red chili powder, salt to taste, and keep in the fridge for 30 mins.
Procedure
In cooker put the ghee or oil and saute onion slices till transparent
Add ginger-garlic paste, green chili, and fry for 2 mins
Put the marinated prawns and stir for5 mins.
Add red chili powder, biryani masala, turmeric powder, and fry for another 3 mins
Put the soaked basmati rice draining the water (soak rice for 15 mins)
Fry the rice for 5 mins, add mint leaves, lime juice, salt to taste,3 1/2 cups of water, and close the lid
Switch off the gas after 2 whistles
Release the steam by lifting the weight of the cooker in between,2 times
Open the lid after the steam is released, garnish with chopped coriander leaves and fried onion slices
Serve hot with raita.
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