Friday, January 02, 2015

Prawn Biryani Recipe

I wanted to post many Biryani and Pulao recipes in this space. I have already posted Chicken Biryani here and Mutton Biryani here. I have few recipes in my drafts, which I will be posting it soon. Today's post is especially for seafood lovers like me. This is an easy to make one pot meal which could be made in a jiffy. I baked the half cooked rice and prawn masala by layering it alternatively in this recipe. But you can dum cook it which I have explained in the points to remember section. Here, we go for the recipe:
Basmathi Rice - 1 Cup 
Lemon - 1/2  
To Marinate: 
Prawns -  250 grams 
Chilli Powder - 1 tsp 
Turmeric Powder - 1 tsp 
Salt - as required
For the Masala: 
Tomato - 1 large or 2 
Small Onion(Big) - 1 
Mint leaves - a handful 
Coriander leaves - a handful 
Curd - 1 tbsp
Lemon Green Chilli(Slitted) - 1 
Ginger garlic paste - 1/2 tsp 
To Temper
Oil - 1 tsp 
Ghee - 1 tsp 
Onion - 1/2 (Sliced lengthwise) 
Bay leaf - 1 
Cardamom - 2 or 3 
Cinnamon stick - 1 inch 
Cloves - 4 
Star anise - 1 
Fennel seeds - 1/4 tsp
1. Wash and soak the rice for half an hour. Marinate the prawns with chilli powder, turmeric powder and salt. In a pressure cooker pan, add oil and ghee. Allow the items under 'To temper' to splutter. Take care not to burn it
2. Add the soaked rice and saute it for few mins. Add little salt and 1.5 Cups of water. Pressure cook it for 1 whistle. Allow it to cool before we prepare the masala.
3. In a pan, add some oil and sauté the onions until it turns golden brown. Along with this add the ginger garlic paste. Then add the coriander leaves and mint leaves. Saute it in low flame until everything shrinks. Finally add the tomato and allow it to mash completely.
4. Add the remaining turmeric powder and chilli powder. Finally add the marinated prawns. Cook it for 2 to 3 mins. 
5. In a oven proof glass bowl, layer the prawn masala in the bottom. On top of it, layer the rice. Then again a layer of prawns masala. Repeat it until the rice and masala finishes. Squeeze a lemon on top of it.
6. Fry the cashews and raisins in ghee and add it on top of the biryani. Close it with a aluminium foil and bake it in a preheated oven @180 degree celcius for 15 mins. 
The yummy prawn biryani is ready to be served. Serve it with any raita of your choice.

Points to remember:
  • Instead of squeezing lemon at the end, you can add a tbsp of curd in the prawn masala.
  • Cooking time varies based on the type of basmathi rice used. The key point to note is half cook the rice in the beginning. After layering either by dum method or baking method cook the remaining.
  • If you don't prefer baking method then cook it by dum method. Seal the vessel with a tight lid and on top of a dosa tawa place this vessel. In medium flame, cook it for 15 to 20 mins. Seal the vessel in such a way that steam does not escapes out.
Warm Regards,
Happy's Cook - Divya

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