Prawns Dum Biriyani

Name: Prawns Dum Biriyani
Total time: 3600 s
Yield: 3 person
Cuisine: Indian
Ingredients: 2 cups basmati rice; 1 cup coconut milk; 1.5 cups lukewarm water; 1 tbsp curd; 1 tbsp ginger-garlic paste; as required Chopped coriander; as required Chopped pudina/mint; 1 medium onion (sliced); 1 tomato (cut into big pieces); 2-3 slit green chillies; as required Some bell pepper (cut into cubes); as required Turmeric powder; as per taste Salt; as per taste Red chilli powder; as required Coconut oil; as required Ghee (as required); 2 tbsp birista/fried onions; as required Yellow food colour (optional); as required Few drops of kewra essence (optional); 250-300 grams tiger prawns; as required Chopped coriander; as required Chopped mint leaves; as required Barista/fried onions; as required red chilli powder; 1 tbsp ginger-garlic paste; as required turmeric powder; 1 tbsp thick curd; 1 tbsp lime juice; 1/4 tsp garam masala; 1 tsp biriyani masala

Sudeshna Rajib Das @cook_85882015

New Delhi

#bp22 #yellow #maincourse
Lets make something special this Basant Panchami; its one-pot Prawns Dum Biriyani cooked in coconut milk to get the authentic taste. Today I cooked it in a pressure cooker to prepare it in a simpler way.

Sudeshna Rajib Das @cook_85882015

Saved

Ingredients

1 hour apprx

3 person

2 cupsbasmati rice
1 cupcoconut milk
1.5 cupslukewarm water
1 tbspcurd
1 tbspginger-garlic paste
as required Chopped coriander
as required Chopped pudina/mint
1medium onion (sliced)
1tomato (cut into big pieces)
2-3slit green chillies
as required Some bell pepper (cut into cubes)
as required Turmeric powder
as per tasteSalt
as per tasteRed chilli powder
as required Coconut oil
as required Ghee (as required)
2 tbspbirista/fried onions
as required Yellow food colour (optional)
as required Few drops of kewra essence (optional)
For prawns marination
250-300 gramstiger prawns
as required Chopped coriander
as required Chopped mint leaves
as required Barista/fried onions
as required red chilli powder
1 tbspginger-garlic paste
as required turmeric powder
1 tbspthick curd
1 tbsplime juice
1/4 tsp garam masala
1 tspbiriyani masala
as per tasteSalt
1 tspcoconut oil
Khada Masalas
1 tspjeera
as required sauf
1star anise/chakra phool
2green cardamom
1black cardamom
2cinnamon sticks
3-4cloves
2-3dried red chillies
1bay leaf

Saved

Steps

1 hour apprx

1

Firstly we will prepare "Barista". For that, take one onion and slice it. Add 1 tbsp of cournflour, some salt and mix everything well. Then take a kadai & heat some oil and deep-fry those onion-slices until it turns golden brown in colour. Donot put much at a time, then it would get jumbled up & would get stick to each other. Sprinkle all over the oil in batches & separately. Remove them on a tissue paper & keep it aside.
2

Low lets come to marination, wash the prawns and to it add all the marination masalas, including lime juice, salt, curd, birista, turmeric powder, garam masala, coconut oil, biriyani masala, red chilli powder, ginger-garlic paste, chopped coriander & chopped mint leaves. Mix everything well and let it marinate for 1 to 2 hours. Keep it aside in a refrigerator.
Note : Refer to prawns marination section above, for the exact measurements.
3

Now next heat a pan; add 4 tbsp of coconut oil then add all the khada masalas mentioned above like jeera, sauf, green cardamom, black cardamon, cloves, a bay leaf, star anise, dried red chillies and cinnamon sticks. Now let them splutter. Then add onion slices and mix it. Fry for about 2 to 3 mins.
4

Then add slit green chillies & 1 tbsp of ginger-garlic paste. Mix it and let it fry for about 2 mins until the raw smell of ginger-garlic paste goes off. Then add some chopped mint leaves and some chopped coriander leaves and mix them with the masalas. Cook for about a minute.
5

Then add chopped tomatoes and cook it until it becomes mushy. Keep the flame low. Then add a tbsp of curd and mix it with the masalas.
6

Then add bell pepper cubes and mix it. Cook it for about a minute. Then add the marinated prawns in it. Now mix it with the masalas.
7

Donot cook the prawns. Just combine it well with the masalas. Then switch offthe flame. Now take a pressure cooker and add 3 tbsp of coconut oil in it. Heat it then add the rice in it. Now fry the rice on a low flame until it becomes pure white in colour from translusent, as shown in the image below.
8

Then add the prawn masala into it, which you have kept aside. Mix it with the rice. Now add coconut milk and warm water into it. (Measurements are mentioned above) Mix it well once. Then add some salt as per taste, some chopped coriander, chopped mint leaves, 2 to 3 drops of kewra essence, 2 tbsp birista, yellow food colour and a tbsp of ghee. Now give everything a good mix.
9

Now cover the pressure cooker and wait for 3 whistles on high flame then lower down the flame and let it remain as it is for exactly 5 mins. Let the air from the pressure cooker released completely then only open the lid of the cooker. Your prawn biriyani is now ready to serve. Serve it with some raita and belive me, it just tastes heaven.