Ingredients
For the rice:
1.5 cups basmati rice soaked in water for 30 mins
2 cloves/ lavang
1-inch cinnamon/ dalchini
1 cardamom/ elaichi
2 bay leaves/ tej patta
Salt to taste
2 tsp oil
For the garnishing:
1/4 cup deep-fried onions
5 saffron strands soaked in 2 tbsp milk
chopped coriander and mint leaves
3 tsp ghee
For the prawn masala:
250 gms prawns cleaned and deveined
Marinate the prawns with 1/2 cup curds,1 tsp red chilli pdr,1/2 tsp turmeric pdr and 1/2 tsp salt and keep aside
5-6 tsp ghee or oil
2 tsp shah jeera
2 sliced onions
3 slit green chillies
1/2 tsp red chilli powder
2 tsp ginger garlic paste
1 big tomato chopped
1/2 cup chopped coriander leaves
1/4 cup chopped mint leaves
1 tsp biryani masala powder
Salt to taste
Procedure
Firstly to make rice Boil 4-5 cups of water in a broad vessel, add all the ingredients and cook till the rice is cooked 75%
Drain the rice and keep aside
Heat oil in a pan, add shah jeera, sliced onions and fry until it becomes translucent
Add green chillies,ginger-garlic paste and fry till raw smell goes
Drop in the chopped tomatoes and fry till it becomes mushy
Now add the chopped mint and coriander leaves, fry for a minute
Add the marinated prawns
Cook till the prawns are cooked
Add the biryani masala, red chilli powder and toss well and your prawn masala is ready
How to assemble biryani:
In a thick bottomed vessel spread half portion of the prawn masala
Spread half portion of prepared rice over the masala
Sprinkle some fried onions, chopped mint and coriander leaves
Repeat the same again and make layers
Finally pour the ghee and saffron milk over the rice in a circular motion
Cover it with a tight lid and cook on dum for 20- 30 mins on a very low flame
And your yummy biryani is ready to serve
Enjoy it with any raita.
IMPORTANT NOTE:
While serving don't mix the masala and rice, serve it as a layer
You can substitute the prawns with chicken, paneer or mushrooms
Comments