Ingredients:
Prawns - 500 gm , cleaned and deveined
Rice - 2 cups
Rice - 2 cups
For Briyani Masala:
Cloves - 2 tsp
Cardamom - 2 tsp
Bay Leaves - 3
Poppy seeds - 2 tsp
Fennel seeds- 2 tsp
Cinnamon - 1 stick
Onion - 1 large
Tomato - 1 large
Green Chilli - 4 to 5
Ginger garlic paste - 1 tsp
Ginger garlic paste - 1 tsp
Pudina Leaves - handful, finely chopped
Corriander leaves - handful, finely chopped
Corriander powder - 2 to 3 tsp
Chilli powder - 3 tsp
Curd - 3 tsp
Cooking Time: 40 minutes
Method:
In case of basmati rice, soak rice in water for 20 minutes and parboil rice in a separate pan. In case of normal rice, cook the rice almost completely but make sure each grain of rice is separate. While boiling rice, add 1 tsp of cloves, cardamom, bay leaf, poppy seeds, fennel seeds and cinnamon stick to the rice. Rice also gets these flavors well. Adjust salt accordingly.
In the mean time, heat oil in a pan. Once oil is heated, add 1 tsp of cloves, cardamom, poppy seeds, fennel, cinnamon, bay leaf to the pan. After they splutter, add onions. Saute onions until golden brown. Now add ginger garlic paste. Once the raw smell of the paste goes off, add pudina, corriander leaves, tomato and saute them until the tomato melts in oil. Add corriander powder and chilli powder. After few minutes of saute, add curd. Adjust salt accordingly.
Now add the cleaned prawns to masala. Let them cook for 15 minutes in low flame with closed lid. Dont add water to the masala since prawns will release water while cooking.
By this time, rice will be ready to be added to masala. Take parboiled basmati or boiled normal rice from the pan. Make sure to take out most water from rice if any. Spread rice in such a way that rice covers the whole masala evenly. Close the lid and let it simmer for 10 minutes.
After 10 minutes, switch off the flame and gently mix the rice with masala. Take care not to break the rice. Prawn briyani is now ready.
Cooking Time: 40 minutes
Method:
In case of basmati rice, soak rice in water for 20 minutes and parboil rice in a separate pan. In case of normal rice, cook the rice almost completely but make sure each grain of rice is separate. While boiling rice, add 1 tsp of cloves, cardamom, bay leaf, poppy seeds, fennel seeds and cinnamon stick to the rice. Rice also gets these flavors well. Adjust salt accordingly.
In the mean time, heat oil in a pan. Once oil is heated, add 1 tsp of cloves, cardamom, poppy seeds, fennel, cinnamon, bay leaf to the pan. After they splutter, add onions. Saute onions until golden brown. Now add ginger garlic paste. Once the raw smell of the paste goes off, add pudina, corriander leaves, tomato and saute them until the tomato melts in oil. Add corriander powder and chilli powder. After few minutes of saute, add curd. Adjust salt accordingly.
Now add the cleaned prawns to masala. Let them cook for 15 minutes in low flame with closed lid. Dont add water to the masala since prawns will release water while cooking.
By this time, rice will be ready to be added to masala. Take parboiled basmati or boiled normal rice from the pan. Make sure to take out most water from rice if any. Spread rice in such a way that rice covers the whole masala evenly. Close the lid and let it simmer for 10 minutes.
After 10 minutes, switch off the flame and gently mix the rice with masala. Take care not to break the rice. Prawn briyani is now ready.
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