Ingredients:
To marinate:
Prawns: 1 Kg (washed,
shelled, cleaned & de-viened)
Yogurt: 2 Tablespoons
Ginger garlic paste: 1 teaspoon
Red chilli powder: 1/2
teaspoon
Turmeric powder: 1/4
teaspoon
Lemon juice: 1 Tablespoon
Salt to taste
Other ingredients:
Basmati rice: 2 cups
Oil: 2 teaspoons
Ghee: 2 teaspoons
Fennel seeds: 1/2
teaspoon
Cloves: 4-5 nos.
Cinnamon: 1 small piece(2
inches long)
Cardamom: 5 nos.
Bay leaf: 2 nos.
Star Anise: 1 no.
Big onion: 1 ( chopped )
Green Chillies: 2 nos.
Ginger garlic paste: 1 teaspoon
Mint leaves: 1 hand full
Cilantro: 1 hand full
Red chilli powder: 1/2
teaspoon
Coriander powder: 2
teaspoons
Turmeric powder: 1/4
teaspoon
salt as required
How it is made?
Marinate prawns with the ingredients listed and keep it aside
for at least an hour.
Wash and soak the rice for at least 15 minutes. Drain and set
aside.
Heat a teaspoon of oil in a skillet and add the marinated prawns
and saute them for few minutes till they slightly turn in color. Set this
aside.
Heat the remaining oil and ghee in a pressure cooker, then add
fennel seeds, cinnamon, cloves, cardamom, bay leaves, star anise and fry for a
minute or two.
Then add the sliced onions and green chillies and saute till the
onions turn translucent.
Now add ginger garlic paste, little salt and then add
cilantro leaves and mint leaves and saute then add the chilli powder, coriander
powder and turmeric powder and then add the saute-ed prawns
and mix well.
Add rice to this and mix well. Pour about 3 cups of water and
gently stir and check the salt and add more if needed.
Close the lid and pressure cook till it is done. Cook in
medium-high heat till one whistle and then turn to low and cook for 5-7 minutes
and turn off the heat.
Wait till the pressure is released and gently fluff the rice and
serve it warm.
Notes:
Adjust the spice level according to your personal taste.
You can add a cup of coconut milk + 2 cups of water instead of 3
cups of water to make the biryani more rich.
Just before serving biryani, you can squeeze lemon juice &
mix well.
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