This biriyani is always a family favourite, which is delicious, flavourful and with a spicy mix of prawns and rice and has a unique taste to satisfy your cravings. This is a special dish for people who love seafood. It is much simpler to make than other biriyani varieties. This dum style biriyani is great in taste.
Ingredients
For marination
1. Prawns – ½ kg
2. Kashmiri chilli powder – 1 Tbsp
3. Turmeric powder – ½ tsp
4. Salt
5. Lemon juice – 1 tsp
For the Masala
1. Thinly sliced onion – 3
2. Crushed ginger – 1 Tbsp
3. Crushed garlic – 1 Tbsp
4. Green chillies crushed – 1 Tbsp
5. Chopped tomatoes – 3
6. Lemon juice – 1 Tbsp
7. Kashmiri chilli powder – 1 tsp
8. Turmeric powder – ½ tsp
9. Salt
10. Coriander leaves – ½ cup
For the Paste
1. Kashmiri chilli powder – 2 Tbsp
2. Turmeric powder – ½ tsp
3. Water – ½ cup
For the Biriyani Rice
1. Basmati rice or kaima rice – 2 cups (soak in water for 30 minutes)
2. Water – 4 cups
3. Ghee – 2 Tbsp
4. Cinnamon – 1 inch piece
5. Cloves – 4
6. Cardamom – 4
7. Bay leaf – 1
8. Cashew nuts – 8-10
Preparation
1. Marinate the prawns with 1 Tbsp Kashmiri chilli powder, ½ tsp turmeric powder and salt and lemon juice and keep aside for minimum 30 minutes.
2. To make the paste mix 2 Tbsp Kashmiri chilli powder ½ tsp turmeric powder with ½ cup water and keep aside.
3. To make rice, heat 2 Tbsp ghee, add crushed cinnamon, cloves and cardamom and bay leaf. Saute well and add cashew nuts. Stir fry and add 4 cups water and salt. Let it boil and add the soaked rice. Mix and cook covered on low flame for 10-15 minutes, stirring in between till it is ¾ th cooked.
4. Heat 1 Tbsp of oil in a pan and stir fry the marinated prawns on medium flame and add the masala paste and cook for one minute or till the gravy becomes thick and switch off flame.
5. To make biriyani masala, heat 2 Tbsp oil in another pan and stir fry the sliced onion till it becomes light brown and add ginger, garlic, green chillies. Mix well. Add chopped tomatoes and cook covered on low flame till it is soft. Add 1 Tbsp of lemon juice, 1 tsp Kashmiri chilli powder, ½ tsp turmeric powder. Mix and sauté well and add the cooked prawns with its masala and half of the coriander leaves. Mix well. Cook covered on medium flame for 1-2 minutes and remove from flame and keep aside.
6. To assemble the biriyani, in a heavy bottomed vessel spread 1/3rd of rice and over it spread half of prawns with its masala and some coriander leaves. Sprinkle little ghee. Spread another 1/3rd of the rice and remaining prawns and further top it up with remaining rice and coriander leaves. Cover with a aluminum foil and close tightly with a lid. Keep this vessel on a tawa on low flame for 8-10 minutes and switch off the flame. Keep it closed for another 5 minutes before serving.
7. Mix and serve hot.
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