Jun 19, 2011

Prawns Biryani

Prawns Biryani

Serves: 4


For  the onion:

250 g onions (3 onions), sliced

50 ml oil

1 tablespoon cashew nut (split)

1 tablespoon raisins

1 tablespoon ghee


Fry 2 onions in oil on a low to medium heat until golden brown and crisp (approximately 20 minutes). When cool, crush and set aside.

Fry remaining 1 onion (for the final stage) in 1 tablespoon ghee on a low to medium heat till golden color and crisp. Shallow fry cashew nut splits and raisins until golden color and keep aside.

For the rice:

4 black cardamom

3 cinnamon sticks

3 cloves

1 bay leaf

1/2 teaspoon salt

2 cups (Indian standard measuring cup of 200 ml / 4 oz /1 cup capacity ) basmati rice

6 cups water

1/2 teaspoon ghee

For Rice:

Wash and clean rice.

Put all spices and ghee in water and boil. Add rice, and drain when it is done (Do not overcook rice. Each rice grain should be separated. See the photo above).

Biryani Masala (Spice powder for Biryani)

Here’s a simple method to prepare biryani masala at home. You need the following ingredients.

Makes: 4 tablespoon (60 g)

Cardamom - 12 nos, remove seeds

Nutmeg - 1 nut

Mace (Javithri / jaathipathri) -2 nos

Shahjeera - 2 tablespoon

Cloves - 8 nos

Cinnamon - 2 piece (each 2 - inch in size)

Jeera (cumin seeds) - 1 teaspoon

Saunf (Fennel /perumjeerakam)- 1 teaspoon


In an iron kadai (flat frying pan), dry roast above ingredients on a low heat till fragrant and crisp (approximate roasting time 10 - 12 minutes). Transfer these ingredients into a mixer bowl and grind to a smooth powder. Store in an airtight container to retain its freshness.

Other ingredients

1 tablespoon oil

2 tomatoes or 1 big (well ripe), finely chopped

2 tablespoon (30 g) ginger - garlic paste ( fresh and homemade )

1 teaspoon red chilli powder

1/2 teaspoon turmeric powder

1 teaspoon coriander powder

25 g (2 tablespoon) chopped coriander leaves

25 g (2 tablespoon) chopped mint leaves

2 green chillies, slit lengthwise

1/2 teaspoon black pepper powder

500 g prawns (wash, clean and deveined)

1 1/2 teaspoon biryani masala

1 teaspoon salt ( or to taste )

Extra 2 teaspoons ghee

2 teaspoon coriander and mint leaves


For the  prawns:

Marinate prawns with 1/2 teaspoon red chilli powder, 1/4 teaspoon turmeric powder and 1/2 teaspoon salt. Cover and keep aside for half an hour.

For the prawns masala (prawns gravy):

In a pan, heat 1 tablespoon oil. Add chopped tomatoes and fry for 2 - 3 minutes on a medium heat.

Add crushed brown onion, ginger - garlic paste, red chilli powder, turmeric powder, coriander powder, chopped mint and coriander leaves, slit green chillies and pepper powder. Stir well for 2 - 3 minutes or until the raw smell disappears.

Finally, add prawns, salt to taste and 1 1/2 teaspoon biryani masala. Mix all the ingredients well. Cover with a lid and cook on a low to medium heat for 5 - 7 minutes or until done / prawns softens / gravy thickens/ oil leaves from the sides of the pan. Prawns will cook faster than chicken and mutton.

Final preparation:

In another wide pan, heat 2 teaspoon ghee. Add thick prawns gravy and cooked rice. Sprinkle fried onion, fried cashew nuts, raisins and chopped coriander and mint leaves.

Stir well for 2 minutes or until the prawns gravy well mixed with cooked rice. Cover with a tight lid and cook on a low heat for 7 minutes. Serve with raita, salad and pickle.

1 comment:

Priya said...

Mouthwatering here, delicious briyani..