Prawn Dum Biryani

Name: Prawn Dum Biryani
Total time: 2700 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 3/4 kg Prawns; 1 kg Basmati Rice (soaked for an hour); 2 tbsp Ginger garlic paste; 3-4 Onions thinly sliced; 2 Tomatoes finely chopped; 1/2 tsp Turmeric powder; 1 tsp Garam Masala; 2 tsp Red Chilli powder; 400 gm Curd; 1 tsp Salt or to taste; 1/2 cup Oil; 1/2 bunch Coriander Leaves chopped; 1/2 bunch Mint Leaves chopped; 2-3 Green Chillies whole; 2 tbsp Salt; 2 small sticks Cinnamon; 2-3 Green Cardamoms; 1 tsp Caraway Seeds or Shah jeera; 4-5 Cloves; 7-8 Black Peppercorns; 1/2 bunch Coriander and Mint Leaves chopped; 1 tsp Desi Ghee; 2-3 pinches Saffron dry food colour OR; 5-6 strands Saffron soaked in little Milk

ZMA @zesty5

#cookpadindia
#immunity
Jhinge aka Prawns are that which goes into making this scrumptious Biryani. Made in Hyderabadi style Dum method, this is Pakki Aqhni one. Not only is it perfect for all the special occasions like family get togethers, weekend Dinners, any small close knit parties with special friends and relatives, it's an excellent idea. So give it a thumbs up and try for your loved ones the next time you plan something for them.
And I have used fresh White Prawns for this. You can use Jumbo one's too. Juicy and succulent, they just melt in your mouth and this Biryani is to die for. Mark my words people. You are gonna love this variation very much. Infact it's much better an option because it is a one pot meal that's absolutely awesome. Saves you a lot of time and efforts too.
It's truly amazing in taste and texture. So let's get started.
Happy Hyderabadi Cooking with Zee!

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Ingredients

45 minutes

5 servings

3/4 kgPrawns
1 kgBasmati Rice (soaked for an hour)
2 tbspGinger garlic paste
3-4Onions thinly sliced
2Tomatoes finely chopped
1/2 tspTurmeric powder
1 tspGaram Masala
2 tspRed Chilli powder
400 gmCurd
1 tspSalt or to taste
1/2 cupOil
1/2 bunchCoriander Leaves chopped
1/2 bunchMint Leaves chopped
FOR COOKING RICE-
2-3Green Chillies whole
2 tbspSalt
2small sticks Cinnamon
2-3Green Cardamoms
1 tspCaraway Seeds or Shah jeera
4-5Cloves
7-8Black Peppercorns
1/2 bunchCoriander and Mint Leaves chopped
1 tspDesi Ghee
2-3 pinchesSaffron dry food colour OR
5-6 strandsSaffron soaked in little Milk

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Steps

45 minutes

1

Wash and devien the Prawns. Keep them ready in a colander for all the water to drip.
2

In a cooking pot, heat Oil and add all the Khada Masala or the whole spices mentioned. Fry them all for a minute. Now add sliced Onions and Ginger garlic paste. Saute these for about a few minutes until light golden in colour and done. Likewise you can deep fry the sliced Onions and add to this if desired.
3

Now to this, add a few chopped Tomatoes along with all the powdered spices mentioned. Now add beaten Curd to it. Keep the heat on a low only. And finally stir in the Prawns. Mix well and cook until done for about 15 minutes. Also add the chopped Greens. The raw smell should be gone and everything should be sauteed thoroughly.
4

Meanwhile, add the whole spices as mentioned under cooking Rice to the water. Bring it to a rolling boil on a high heat. As soon as it's bubbling and boiling vigorously, add in the soaked Rice. Mix with gentle hands and allow it cook until almost 90%. See to it the grains are firm yet soft. Drain and set it aside.
5

Now check whether the Prawns are cooked. Increase the heat to a high and allow the excess of water to dry up if there is any. As it is, it's a semi thick Gravy. (It should not be fully dry). Otherwise just proceed with the layering part. Top these cooked Prawns with the Rice. Cover and cook on a low heat for about 20 minutes or so. Add some more of chopped Greens, Saffron milk and Onions along with a teaspoon of Desi Ghee. Use a cotton cloth or an aluminium foil to cover the lid with.
6

Since Prawns are not added in the raw form, this is called Pakki Aqhni where in the meat is cooked fully before the layering process. The other one which uses the raw meat is called Kachchi Aqhni Dum Biryani.
7

Do not open the lid immediately. Let it untouched until ready to serve. Remove the lid carefully and take it out after a gentle mix from one side at a time. Do not mix it all. Mix and serve as required from one side all along. Yum!

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Cooksnaps

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ZMA @zesty5

on June 02, 2021 18:49

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.