Prawns Biryani / Chemmeen Biryani (made of Jeerakasala rice / Zeera Samba rice)
For the rice:
Please use same measuring cup to measure rice and water. 1 cup rice : 1 ½ cups water (Ratio is 1 : 1 ½)
4 black cardamom
3 cinnamon sticks
1 bay leaf
1/2 teaspoon salt
1 cup jeerakasala rice (do not soak it in water)
1 ½ cups water
1/2 teaspoon ghee
Wash and clean rice.
In a vessel, put all the spices, salt and ghee in water and boil. Once the water get boil vigorously, add drained rice. Mix well. Cover with a lid and cook on a medium to low heat for 10 minutes or until done / water dries up / rice cooked well. No need to drain out water. Rice will cook fully. That's the benefit of jeerakasala rice.
For the prawns:
500 g prawns (250 - 300 g net weight after cleaning)
Wash and clean prawns. Wash well until the water is very clear and without impurities. Drain out water
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.
Homemade Garam Masala Powder for biryani
Makes: 3 level tablespoons
8 cardamom pods, remove seeds from cardamom pods
2 bay leaves (cassia leaves)
1 teaspoon peppercorns
1 teaspoon cloves
2 teaspoon cumin seeds
5 cm piece of cinnamon
2 teaspoon coriander seeds
Heat iron on a medium heat. Reduce the heat to low and gently dry roast above spices until fragrant and crisp (approximate time 10 – 12 minutes on a medium to low heat). Keep aside to cool for half an hour.
Transfer dry roasted ingredients into a small mixer bowl and make a fine powder and then sieve it through a fine sieve. Store it in an airtight container (or in Tupperware dry storage box).
2 tablespoon oil
2 onions, thinly sliced (separate each layer)
2 tomatoes or 1 big (well ripe), finely chopped
1 tablespoon (15 ml) 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
3/4 teaspoon garam masala powder
3/4 teaspoon salt ( or to taste )
2 teaspoon coriander and mint leaves
Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoon water and keep aside (spice mix).
In a pan, heat 2 tablespoon oil on a medium heat. Add thinly sliced onions and fry till golden color.
Add ginger – garlic paste and stir well on a low heat for 2 – 3 minutes until the raw smell goes.
Add chopped tomatoes and fry for 2 - 3 minutes on a medium heat until well combined.
Add diluted spice mix and stir well on a low heat for 1 – 2 minutes until the raw smell goes and water dries up.
Add chopped mint – coriander leaves, garam masala powder and salt to taste. Mix all the ingredients well.
Cover with a lid and cook on a low to medium heat for 8 – 10 minutes until the gravy thickens / bright red in color. Do not add water.
At this stage, add marinated prawns. 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. So do not overcook prawns (maximum 7 minutes)
In another wide pan, heat 2 teaspoon ghee. Add thick prawns gravy and cooked rice.
Stir well for 2 minutes or until prawns gravy well mixed with cooked rice (each rice grain well coated with prawns gravy). Cover with a tight lid and cook on a low heat for 10 minutes. Open the lid and sprinkle chopped coriander leaves. Serve with raita, salad and pickle.