Wednesday, March 9, 2011

Prawns Biryani

Rice: 4 glass
Water: 71/2 glass
Green peas: 1/2 cup
Tomato chopped: 1 no
Onion chopped: 2-3 big
Ginger: 2 tbsp
Garlic: 2 tbsp
Green chilli: 1-2 nos
Cardamom: 4-5 nos
Cloves: 6-7 nos
Bay leaves: 2-3 nos
Cinnamon stick: 3-4 nos
Lemon Juice: 1/2 tbsp
Coriander power: 1/2 tbsp
Biryani masala: 2 tsp
Chilly powder: 1/4 tbsp
Pepper powder: 1/2 tbsp
Garam masala: 1 tsp
Turmeric powder: 1/2 tsp
Salt: to taste
Butter: 2 tbsp

To Marinade Prawns:
Prawns cleaned: 3/4 kg
Pepper powder: 1/2 tbsp
Chilly powder: 1/4 tbsp
Ginger powder: 2 tsp
Garlic power: 2 tsp
Lemon juice: 1 tbsp
Salt: to taste

For layering &garnishing:
Raisins: 1/2 cup
Cashew nuts: 1/2 cup
Onion thinly chopped: 2 medium
Coriander leaves: 2-3 tbsp
Mint Leaves: 2 tbsp
Saffron: a small pinch
Milk : 1 tsp
Pineapple essence: 1 tsp
Ghee: 2 tbsp
Sugar: 1/2 tbsp

For cooking rice:
Wash the rice, drain and keep aside till dry. Heat butter in a deep bottom pan, add bay leaf, cinnamon, clove, cardamom and pepper corns. Sauté for 2-3 minutes. Add rice and sauté for 5 minutes in medium flame, pour water, salt and lemon juice. Add mint and coriander leaves and green peas, close the lid and cook till the rice is 3/4 done.

Marinating Prawns:
Mix all the above ingredients to smooth paste. Apply this paste on the prawns and keep aside for 1/2 - 1 hours. Shallow fry both sides till cooked.

Cooking Prawns curry:
Heat oil in a pan, add ginger, garlic and green chilli. Fry well, add onion saute till it becomes translucent. Add tomatoes and fry untill the oil seperates. Add biryani masala, coriander powder, pepper powder, chilly powder, garam masala and turmeric powder. Sauté well till the raw smell goes, add fried prawns, mix well. Pour 1/4 cup water to this. Cover and cook for 05-10 minutes or till the gravy turns thick.

Final Layering & Garnishing:
Heat 2 tbsp ghee In a pan, fry the raisins and cashew sepeartely. Drain and keep aside. In the same pan add thinly sliced onions and 1/2 tbsp sugar, fry till it become golden brown color.

Dissolve saffron in 1/2 tbsp warm milk. Take a deep bottom pan and grease with little ghee. Spread some rice in the bottom. Add prawns along with gravy. Then add cooked rice. Add onion, cashew nut, raisin, pudina leaves and coriander leaves. Repeat the process untill the ingredients finished. Add balance fried onions , raisin, cashew , saffron and pinapple essence on the top. Heat a dosa pan/flat bottomed skillet on high heat till the pan is hot. Once hot reduce the flame to low and place the rice vessel on the tawa. Then put a heavy water vessel on the top of lid and cook for 20-25 minutes on low flame. Remove from fir and keep aside for another 10-15 minutes. Serve hot with pappadom, curd salad and pickle.