Prawn Biryani

Name: Prawn Biryani
Total time: 5400 s
Yield: 2people
Cuisine: Indian
Ingredients: 500 gm Prawn; 300 gm Dehradun rice; 2 tbsp ginger garlic paste; 2 tbsp biryani masala; as per taste chilli powder; 1 tbsp zeera Powder,; 2-3 tbsp Refined oil; 3 onion; pinch food color; some mint leaves,

Syeda Inaya @SyedaInaya786

#CookWithManjulla

Syeda Inaya @SyedaInaya786

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Ingredients

1hr30min

2people

500 gmPrawn
300 gmDehradun rice
2 tbspginger garlic paste
2 tbspbiryani masala
as per tastechilli powder
1 tbsp zeera Powder,
2-3 tbspRefined oil
3onion
pinchfood color
some mint leaves,

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Steps

1hr30min

1

Heat 3 tablespoon of oil in heavy bottom pan (we will slow cook the biryani in same pot, so choose the one with tight fitting lid). Then, add onions and fry until just starts picking up golden color. Add bay leaf and sliced tomatoes and sauté on high heat for another minute.
2

Then, add marinated shrimp and mix. Cook on high heat for minute and then low heat for 3 minutes(do not add any water to it while cooking). Add coriander leaves and mint leaves and mix, cook for another 30 seconds.
3

In a large pot, add enough water. Add bay leaves, oil, lemon juice, shazeera and salt. Bring it to a boil. Add rice to the boiling water and cook until the rice is 70% done.
4

Now, top the prawns with fried onions. When the rice is 70% done, using a large colander or slotted spoon take out the rice and layer it evenly over the prawns layer. Sprinkle the melted ghee and saffron water over the rice layer
5

Cover the pot with the tight fitting lid. Place the pot over a high flame and cook for 5-7 minutes. Place hot tawa/griddle below the pot and keep it for “Dum’(slow cook) exactly for another 15 minutes.
6

After 15 minutes, switch off the heat and leave it to rest for 10 minutes. Open the lid, dish out yummy hot prawn biryani and serve with raita of your choice.