Preparation time 30 minutes

Cooking time 1 hours

Total time 1 hours 30 minutes

Servings 4

Type of recipe: Lunch and dinner

Author: Asmi Kadam

Ingredients:

·       3 cup long grain Basmati Rice

·       1 bowl fresh Prawns

·       1 cup fried Onions

·       2 chopped Onions

·       2 chopped Tomatoes

·       2 tablespoon Biryani Masala

·       1/3 cup Curd

·       Chopped Coriander

·       Chopped Mint leaves

·       2 to 3 green Chilies

·       2 tablespoons Clarified Butter

     ·       For prawns marination:

         ü3 to 4 tablespoons Ginger Garlic green chilies, Coriander and Mint        leaves paste

          ü 2 tablespoons red Chili powder

          ü 1 teaspoons Turmeric

          ü 1 tablespoons Cumin Coriander powder 

    ü 2 tablespoons Oil 

    ü Salt

   For seasoning rice:

          ü 2 Cardamom

          ü 1 inch Cinnamon 

    ü 1 tablespoon Cumin

          ü 4 to 5 black Paper

          ü 2 Cloves 

    ü 1 Bay leaves

          ü 2 green Chilies

          ü Water

          ü 3 to 4 tablespoons Salt

          ü 1 tablespoon Oil

       

       Method:

      Firstly clean and wash the prawns, transfer it in a mixing bowl. Let’s start marinating the prawns.

Add red chili powder, turmeric, ginger garlic green chilies coriander and mint leaves paste, Cumin coriander powder, salt, oil into the prawns. Apply all the masala to the prawns. Mix well. Keep a plate on the bowl. And keep aside for at least ½ hour for the marination.

Wash basmati rice cleanly at least for 4 to 5 times. Soaked it for 20 minutes. Keep aside.

After 1/2 hour of marination of prawns, start making a biryani. Now heat a biryani pot on a medium flame. Pour 2 tablespoons of oil, add some cumin. Once cumin splutter add chopped onions and split green chilies. Cook the onions till change the colour. Now add chopped tomatoes. Cook the tomatoes till mushy. Now add some red chili powder, turmeric and biryani masala. Saute well. Now slow the gas flame, and add curd and salt.

Note: We are using a salt at the time of marination also. You may use the salt in a proportionate of the masala.

Mix well.

Now add marinated prawns on this masala. Mix it well. Keep the gas on a slow flame. Now add whisk curd and 1/2 cup water. Mix well. 

On the other hand, heat another pot with water on a high flame. The water level should be ¾th of the pot. For seasoning the water. Add cardamom, cinnamon, cumin, black paper, cloves, bay leaves, split green chilies and oil. Allow to boil.

 Add some chopped coriander and some fried onions on the prawns.

Now see the seasoned water coming to boil or not. Once water stared boil add salt into the water. Mix it well with the spoon. You may check the taste of salt. The taste of water should be little bit salty. Here the measuring of salt level is very important because we season this water for boiling rice. So, whatever amount of salt we using that should absorb into the rice. So be assured, the taste of water is little bit salty. Don’t use much salt.

When water start’s boiling make the flame medium. Remove the water from the rice. Add soaked rice into the boiled water. Again make a high flame. Mix once with spatula. Allow to cook. Once rice cook 70%. Take some portion of rice with the help of Skimmer and place those rice on the prawn’s mixture equally. Now add some fried onions and chopped coriander on that rice. Again take some portion of rice and place on the top of fried onions and chopped coriander.

Now drain the boiled water in another pot. And place remaining 90 % cook rice on the top layer of the biryani. Don’t waste that boiled water.

Now for finishing, garnish the top level of rice with chopped coriander, mint leaves and fried onions. Dropped some clarified butter on the top. Spread it evenly.

Now,

Take full cup of remaining boiled water. And pour every where on the biryani. Why we using this method. Because it helps to cook the half cook rice which is in the first layer of biryani.

Now cover the pot with the lid. Keep the pot on a high flame.

Keep in High flame for 5 minutes.

On a slow flame for 10 minutes.

And then keep the pot on pre heated tawa for another 10 minutes on a slow flame.

Total time for dum this prawn’s biryani for at least 25 minutes.

After 25 minutes off the flame. Keep for rest at least for 5 minutes. Remove the lid. Serve the biryani hot with salad or cucumber tomatoes raita.

Enjoy.

Thank You.                                                                           

Have a wonderful day.