- Wash the rice, then soak for 30 minutes. Drain, and rinse again. Bring the 3 cups of water to a boil, and add the bay leaf and cardamom pods. Add the drained rice, bring to a boil, then reduce the heat to a low simmer and cover with a tight fitting lid. Cook for 15-20 minutes. For the prawns: In a bowl, mix together the prawns with the yogurt, ginger garlic paste, turmeric powder, biryani masala, red chili powder and salt and marinate in the fridge for 30 minutes. Add the vegetable oil to a large skillet Once oil has heated up, add the onion slices, and cook, stirring occasionally, until golden brown and caramelized. This might take around 7-8 minutes. Once onions have browned, remove from the skillet onto paper towels to absorb some of the oil, then fry the bay leave, cardamom pods, and cloves for 10 seconds or so. Add the ginger garlic paste, and fry for 30 seconds or so. Add the diced tomatoes, the chopped coriander and mint, along with the cumin, cinnamon powder, biryani masala, red chili powder, and salt and pepper to taste. Simmer for a few minutes, and add the caramelized onions back in. Add the marinated prawns to the skillet, and cook for 3 minutes. Set this prawn gravy aside. Lightly grease the bottom of a large pot with oil, then layer half the cooked rice. Add the full amount of the prawn gravy, followed by the second half of the rice. Cover the rice pot with a very tight fitting lid, then steam on low heat for 15-20 minutes. Set aside for another 15 minutes, then uncover and serve hot.
Prawn biryani
#myrecipe
By Arun Kumar
Mar, 18th
538
Servings
4 persons
Cook Time
50 minutes
Ingredients
20
- 22
Ingredients
- Rice
- Water
- Ghee
- Cardamom
- Prawns
- Curd
- Ginger garlic paste
- Garam masala
- Turmeric
- Red chilli powder
- Salt
- Oil
- Onion
- Bay leaf
- Cloves
- Cinnamon powder
- Cumin powder
- Tomato
- Corinader
- Mint
- Salt
- Pepper
