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Prawn biriyani

Prawn biriyani

Cooking Time

Preparation Time : 15

Cook Time : 40

Total Time : 55

Ingredients

Serves 8

  • 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

Directions

  • 01

    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.

  • 02

    Take water in a cooker according to the ratio: 5.5 cup water for 3.5 cup rice.

  • 03

    Add 1 tsp salt, Cinnamon, Clows, Black pepper and Cardamom into the water.

  • 04

    Squeeze lemon and add it's juice into the water, and boil.

  • 05

    Add Rice and cook with lid closed.

  • 06

    Turn off the flame on hearing the first whistle and wait for 1 minute.

  • 07

    Let the steam out completely (remove) and move the rice from cooker into a large bowl (biriyani pot). Rice is ready.

  • 08

    Heat pan and add oil, if 20 minutes have passed.

  • 09

    Add 1 tsp Ginger-Garlic paste, Onion, and stir until golder-brown colour.

  • 10

    Add the prawn-mix into the pan, stir and cook on low flame for 15 minutes, with the lid closed.

  • 11

    Stir and add 1/2 glass water, and cook on low flame.

  • 12

    Stir continuously and put off the flame when the water gets vaporized.

  • 13

    Add curry leaves and decorate sprinkle finely chopped Mint leaves and corriander leaves.

  • 14

    Add and mix the prepared prawn with the rice.

  • 15

    Decorate with finely chopped corriander and mint leaves, and serve.

Review

5

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