Shrimp/Prawns Biryani !! Even though I'm not a big fan of Shrimp, but this biryani taste heaven and the best part is, it takes very less time to make unlike meat. If you are going to prepare this for first time the chances of failure is minimal unlike other biryani.
Try this yummilicious recipe !!Visually it may find very time consuming and difficult with so many steps but trust me it's one of the simplest biryani.
Ingredients:
For Rice:
2 cups Basmati rice
4 cups water
2-3 cloves
2-3 cardamom pods
1 bay leaf
1/4 tsp shahi jeera
salt
oil
For Marinating Prawns:
200-300 grms Prawns /Shrimp (deshelled and devined )
1/2 tsp Coriander powder
1/4 tsp Turmeric powder
1/2 tsp Red chilly powder
1/4 tsp Garam masala
1/2 tsp ginger and garlic paste
Salt
For Prawn Masala:
1 tsp Red chilli powder
1/4 tsp Garam masala
1/2 tsp Coriander powder
11/2 tsp Biryani masala
2-3 Green chillies ( slit)
1 tblsp Yogurt/ Curd
fried onions
Mint and Coriander finely chopped
Oil
salt
For garnishing:
Fried onions
Mint and Coriander leaves
1tblsp Warm Milk
2-3 strand Saffron
Method:
- First wash and clean the prawns and marinate it with coriander powder, turmeric powder, red chilli powder, garam masala, ginger and garlic paste and salt. Keep it aside for half an hour.
- Wash and soak the rice for 30-40 mins.
- Take a deep pan, add water, salt, 1/4 tsp of oil, bay leaf, cloves, cardamom and shahi jeera.
- Once the water starts boiling add the drained rice and cook till it's 80-85% cooked.
- Once it's 80-85% cooked, drain out the water and keep it aside.
- In a Heavy pot add 3-4 tblsp oil, add the marinated shrimp pieces one by one and fry for 1-2 minutes, fry from both sides until half cooked ( do not over cook the shrimp)
- Meanwhile mix saffron strand in warm milk and keep it aside.
- Next lower the flame and add all the ingredients mentioned in Prawns masala.
- Mix everything together and cook for 1-2 minutes.Check for salt and spiciness, adjust as per your taste.
- Lower the flame and layer the rice on top of the shrimp and sprinkle some fried onions, mint and coriander leaves, little ghee, saffron milk and garam masala ( a pinch)
- Close with tight fitting lid, there should not be even the slightest opening. You can even cover the pot with aluminium foil and then place the lid over or else make a dough out of maida or wheat flour, the same way you do it for chapati and seal the edges and place a lid.
- Cook on high to medium flame for 5 minutes and then lower the flame and cook for 15-20 minutes.
Pictorial:
Wash and clean the prawns and add all the above mentioned ingredients for marinating and keep it aside for half an hour.
Wash and soak the rice for 30-40 mins.Take a deep pan, add water, salt, 1/4 tsp of oil, bay leaf, cloves, cardamom and shahi jeera.
Once the water starts boiling add the drained rice and cook till it's 80-85% cooked.Once it's cooked, drain out the water completely and keep it aside.
In a Heavy pot add 3-4 tblsp oil, add the marinated shrimp pieces one by one for 1-2 minutes and fry from both sides until half cooked ( do not over cook the shrimp)
Meanwhile mix saffron strand in warm milk and keep it aside.
Next lower the flame and add red chilli powder, coriander powder, garam masala, biryani masala, mint and coriander leaves, fried onions and yogurt.
Mix everything together and cook for 1-2 minutes.Check for salt and spiciness, adjust as per your taste.
Lower the flame and layer the rice on top of the shrimp and sprinkle some fried onions, mint and coriander leaves, little ghee, saffron milk and garam masala (a pinch)
Close with tight fitting lid, there should not be even the slightest opening. You can even cover the pot with aluminium foil and then place the lid over or else make a dough out of all purpose or wheat flour, the same way you do it for chapati and seal the edges and place a lid.
Cook on high to medium flame for 5 minutes and then lower the flame and cook for 15-20 minutes.
- Be careful while adding salt as it's added in each step.
No comments:
Post a Comment