Prawns Biryani !!!
Dt. 15th June, 2020 | Monday | 2:41 PM
Have been craving for sea food since long specially Prawns, served with Garlic Sauce and Chili-Cilantro-Garlic Chutney. So thought of sharing some exciting recipe with you all. This one is indeed very close to my heart and kind of all time favourite.
#RecipeOfTheDay is "Prawns Biryani" as it is equally delicious and can be quite a "Crowd Pleaser", making your guest go Wowww !!!
Moreover it is not at all time consuming and can be ready in maximum 1 Hr. And since star of the dish is Prawns, make sure you do not overcook it.
Fresh prawns, better taste and flavor.
Ingredients - 1 Kg Jumbo Prawns(Fresh Or Frozen) | 1 Cup of Fried Onions | 1 Tbsp Ginger-Garlic Paste | 1 Tsp Red Chili Powder | 1 Tsp Green Chili + Cilantro Paste | Some whole and powdered garam masala | 2-3 Lemon Juice(If using small size, else 1 Large lemon is also fine) | Mint Leaves| Oil for cooking | 1 Cup Yogurt | Salt To Taste
For Rice - 1 Kg Long Grain Basmati Rice | Lemon wedges, slitted green chilies, diced onion(1 Onion divided into 2), whole garlic and ginger | 1 Tbsp Oil, 1 Tbsp Salt, whole and powdered garam masala.
For Garnish - 1 Cup chopped Cilantro, 1 Cup Fried Onions, 1 Cup Mint, Red+Orange Food Coloring, 2-3 Strands of Saffron soaked in warm water/milk.
Instructions - Step 1 : Clean and wash the prawns with turmeric, salt, vinegar and some lemon juice _ Just mix everything in a bowl, add prawns. Soak it for 5 mins. give a rinse under tap water and your Prawns are ready to use). Keep aside(Make sure they are at room temperature, else your meat will become rigid.
In a wok/Kadhai, heat oil. Add in ginger garlic paste, green chili and cilantro paste, whole garam masala, salt to taste. Saute till all the spices is well cooked and oil separates out. Add yogurt and let it simmer. Stir in the prawns and mix well. Cook for another 2 Mins. Turn off the flame. Sprinkle 1 tsp of red chili powder, a pinch of garam masala powder, fried onions, chopped cilantro leaves, lemon juice. Keep aside... your yakhni is ready.
To cook rice - Take 10-15 Cups of water in a heavy bottom pot. Add salt and oil. Let it simmer. Make a etius of remaining spices and put it in simmering water and bring to boil. Add in the rice and cook it till partially tender, giving random stirs.
Preserve one cup of water. Strain the rice and keep it in a sheen(thali), Sprinkle garam masala powder, drizzle one lemon juice, red+orange food coloring, season with salt(If required).
In the same pot, make a layer of rice followed by prawns gravy, sprinkle some cilantro leaves, mint leaves, 1-2 green chilies.
Repeat the layering till you get final layer of rice and all the prawn gravy is over.
Make a deep cut in the center of the layers, Put the preserved one cup water in the kadhai, scrap out the remaining oil and spice mix.
Pour this in the prepared center. Garnish with remaining fried onions, food coloring, saffron water, chopped cilantro, mint leaves, clarified butter at the corners of the pot. Cover with a damp kitchen towel, put the lid. And let it cook till the rice is completely tender and you get a soothing aroma. - On complete low flame.
Serve hot with Mint Yogurt and green salad(Cuccumbers, tomatoes, lettuce, beet root, seasoned with salt and lemon juice)
To make Mint Yogurt - Blend mint leaves, green chili, coriander leaves, cumin seeds to a fine paste, by adding little yogurt water. Mix this with whisked yogurt. season with salt.
#KanzRecipeDiaries #PrawnsBiryani
BonAppetit
Prawns... Oh Woww !!!