- dry roast ajwain seeds, fennel seeds, cinnamon, cardamom and cloves and grind them into a fine powder. Add oil in a wok and saute the onions on medium heat till the onions are brownish and crispy. Soak basmati rice in water for about 30 minutes. In a mixing bowl, add cleaned and deveined prawns, turmeric powder, 1 tablespoon of biryani masala, red chilli powder, half lemon juice, 1/2 teaspoon of salt, 1/2 cup of chopped mint leaves, 1/2 of the fried onions and curd. Combine everything well with the prawns and set aside for about an hour. In a medium sized saucepan, add 5 cups of water, 1 tablespoon of biryani masala, cloves, cinnamon, bay leaves, 1/4 cup of mint leaves, 1 tablespoon of oil and remaining salt. Boil water over high flame. To the boiling water, add the soaked rice and cook on high flame for about 4 to 5 minutes. Do not overcook the rice. Drain the water from the rice immediately and set aside. Meanwhile, in another medium wide saucepan, spread the remaining half tablespoon of oil on the bottom of the pan Spread the marinated prawns as the bottom layer of the pan. Add half of the remaining fried onions and spread them evenly above the prawns. Sprinkle the mint leaves evenly. Layer the rice over the prawn masalas and spread them evenly. Garnish with the leftover fried onions. Dissolve a pinch of saffron in hot water and pour them on top of the layered rice. Cover the pot with the lid and cook the layered rice on high flame for about 10 minutes. Reduce the flame and cook the biryani for about 20 minutes. Turn off the heat and remove the lid after 15 minutes of resting time. Garnish with cilantro and it is ready to be served.
Shrimp biryani
#myrecipe
By Radha Nelanti
Mar, 28th
540
Servings
2 persons
Cook Time
50 minutes
Ingredients
15
- 17
Ingredients
- Ajwain
- Cloves
- Cardamom
- Cinnamon
- Fennel seeds
- Oil
- Onion
- Bay leaf
- Star anise
- Rice
- Prawns
- Red chilli powder
- Turmeric
- Lemon
- Curd
- Mint
- Salt
