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PrintPRAWN BIRYANI
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Marinate the prawns with salt, lime juice and turmeric for 10 - 15 minutes. Wash and set aside.
- Boil 6 cups of water with bay leaves, cardamom, cinnamon, peppercorns, coconut milk and salt.
- When the water comes to a boil add the rice and cook at least for 5 minutes or untill the rice is half done. Drain the water and transfer the rice to a flat pan.
- Heat the oil and fry the onions till they turn light golden. Add the curry leaves, the ground paste and salt and fry for about 5 minutes.
- Add the prawns and fry for 2 minutes. Add a little water and cook covered for another 2 minutes or until the prawns are tender.
- Add the lime juice and yogurt and cook gently for another 1 - 2 minutes.
- Take a heavy bottomed pan and smear it with oil. Place half the quantity of the par-boiled rice in it followed by the prawns with the masala over it.
- Cover the masala with the balance rice, dot with ghee and squeeze the lime juice. Sprinkle a little water, coriander and mint.
- Cover with a tight fitting lid and cook on dum for about 10 minutes or until the rice in done. Serve hot.
INGREDIENTS
- 500 grams long grain rice, rinsed, soaked and drained
- 900 grams medium sized prawns, shelled, deveined and washed
- 150 grams onions, sliced
- 2 tablespoon yogurt, whisked
- 1 tablespoon ghee
- ½ teaspoon turmeric powder
- 100 ml IDHAYAM sesame oil
- Juice of 1 lime
- 6 twigs of curry leaves
- A few sprigs of fresh coriander, chopped
- A few mint leaves
- Salt, to taste
- 1 tablespoon ghee
- 2 bay leaves
- 5 green cardamoms
- 2 inch cinnamon sticks
- 1 teaspoon peppercorns
- 100 ml coconut milk
Ground to a fine paste
- 50 grams fresh coconut
- 6 dried whole red chillies
- 2 inch piece ginger
- 6 cloves garlic
- 1 aniseed
4 comments for “Prawn Biryani”
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