JHINGA BIRYANI

Preparation Method :

• Mix the prawns with ginger - garlic paste, chilli powder, turmeric powder and lime juice, marinate for about half an hour.
• Heat the oil and fry the onions till golden brown. Remove half and set aside.
• Then add the green cardamoms, mace flakes followed by ginger and garlic paste. Saute it for about a minute.
• Add turmeric powder, yellow chilli powder and coriander powder. Add the chopped tomatoes and fry, stirring now and then till the tomatoes are soft and cooked.
• Add the well-beaten yogurt and stir continuously till the whole mixture starts to boil Cook for about 2 minutes more on medium flame till the oil starts to surface.
• Add the marinated prawns, mix gently and simmer on medium flame for about 5 minutes. When done, make sure to have about 1 cup gravy.
• Boil 2 liters of water with the bay leaves, cloves, cinnamon and salt. Once the water starts boiling, add rice and cook for about 6 minutes or until half done. Drain the water.
• Take a heavy bottomed pan and smear it with oil. Place half of the par-boiled rice in it followed by the cooked prawns over it.
• Sprinkle half of the mace powder, green cardamoms, and saffron milk over the prawn.
• Sprinkle half of the reserved fried onions and cover with the balance rice. Sprinkle the remaining mace, cardamom powder, and saffron milk.
• Dot the rice with thick fresh cream and sprinkle the balance fried onions and mint leaves.
• Cover with a tight fitting lid and cook on high flame for about 2 minutes and then simmer to low flame for about 15 minutes or until the rice is done and serve steaming hot.