Published On: Mon, Mar 20th, 2017

Prawns Biriyani

 

INGREDIENTS

Rice – 300 gm

Prawn – 300 gm

Coriander leaves – 2 tablespoon (chopped)

Ghee – 2 tablespoon

Salt – to taste

Cahewnuts – optional

Curd – 1 cup

Garam masalas – as required (cinnamon, cardamom,

pepper, star anise, cloves, caraway seeds, mace)

Green chillies – 3

Tomato – 2 (chopped)

Turmeric powder – ¼ teaspoon

Garam masala powder – ½ teaspoon

Coriander powder – 2 tablespoon

Chilli powder – 2 tablespoon

Ginger paste – 1 teaspoon

Garlic paste – 1 teaspoon

Onions – 2 (chopped)

Water

mint leaves – chopped

lime juice – 2 teaspoon

 

PREPARATION:

Marinate the clean prawns with ½ tablespoon of chilli powder, 1 teaspoon of ginger garlic paste, a pinch turmeric powder and required amount of salt. Set aside for 15 minutes for marinating.

Then keep the rice for soaking.

Heat oil in a pan, add the marinated prawns into it. Fry it until it turns golden brown. Remove the prawn from the heat. Keep it for drain onto a plate.

Add whole garam masalas in the same oil for frying, then add cashew nuts and fry for 2 minutes.

Add chopped onions, curry leaves and green chilies into the pan. Saute it well. After it turns golden brown, add ginger garlic paste and fry till oil separates.

Then add turmeric powder, coriander powder, garam masala powder and chilli powder into the pan. Saute it well.

Add the chopped tomatoes and cook till oil separates.

Add the fried prawns into this mixture. Slowly add curd. Stir it well. Add chopped coriander leaves and mint leaves into it.  Add the soaked rice into it. Mix well. Then pour water into the pan. Add required amount of salt.

Cover the pan with lid and cook the rice in a medium flame. Sprinkle some lime juice on it. Before serving mix the rice and masala well.

Garnish with coriander leaves and sliced carrots. Serve it hot with vegetable curd salad.

 

 

 

 

Photo Courtesy : Google/ images may be subject to copyright

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Prawns Biriyani