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Preparation Time : 15
Cook Time : 40
Total Time : 55
Biriyani rice (jeera rice) 1 kgs
Cinnamon (small piece) 5 nos
cloves. 5 nos
Cardamom 5 nos
Black pepper 10 nos
lemon 1 nos
Corriander leaves 1 sprig
Mint leaves. 3 nos
Prawn. 23 kgs
Salt. 2 tsp
Coconut oil. 3-4 tbsp
Chilli powder 3 tsp
Black pepper powder 1 tsp
turmeric powder 1 tsp
Prawn masala powder 2 tsp
Ginger-Garlic paste. 2 tsp
Vinegar 1 tsp
Curry leaves 3-4 nos
onion - diced 6 nos
Mix Chilli powder, Black pepper powder, Turmeric powder, Prawn masala powder, 1 tsp Ginger-Garlic paste, Vinegar, 1.5 tsp Salt, with prawn and keep aside for 20 minutes. Prepare rice in the mean time.
Take water in a cooker according to the ratio: 5.5 cup water for 3.5 cup rice.
Add 1 tsp salt, Cinnamon, Clows, Black pepper and Cardamom into the water.
Squeeze lemon and add it's juice into the water, and boil.
Add Rice and cook with lid closed.
Turn off the flame on hearing the first whistle and wait for 1 minute.
Let the steam out completely (remove) and move the rice from cooker into a large bowl (biriyani pot). Rice is ready.
Heat pan and add oil, if 20 minutes have passed.
Add 1 tsp Ginger-Garlic paste, Onion, and stir until golder-brown colour.
Add the prawn-mix into the pan, stir and cook on low flame for 15 minutes, with the lid closed.
Stir and add 1/2 glass water, and cook on low flame.
Stir continuously and put off the flame when the water gets vaporized.
Add curry leaves and decorate sprinkle finely chopped Mint leaves and corriander leaves.
Add and mix the prepared prawn with the rice.
Decorate with finely chopped corriander and mint leaves, and serve.
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