make a marination with 2tbsp hung curd, 1tbsp cuminpowder, 1tbsp coriander powder, salt, 1tbsp chili powder, 1tbsp ginger garlic paste,1teasp lime juice for prawns.
After arranging on skewer,marinate the prawns in this mixture for 15 to 20 minutes.
mix 1 tbsp cumin powder, 1 tbsp coriander powder, salt,1 tbsp chili powder, 1 tbsp ginger garlic paste,1 teaspoon lime juice,beaten egg,chopped coriander with the bhetki fish paste.
Add salt with Maida and corn flour and mix well.
Now make the ball like dumplings with bhetki fish paste and roll it into corn flour and Maida mixture.
heat up 1 tbsp oil in the pan.
Fry the fish Balls for 2 minutes.
Grill the prawn in a preheated oven @180 degree for 10 minutes.
Brush oil meanwhile.
soak the rice in the water for 40 minutes
Boil the rice with 2 tbsp salt, 4 green cardamom,4 cloves,1inch cinnamon.
dry roast all the masala in a pan and then grind it to make biryani masala powder.
heat up 4 tbsp oil in a pan.
Fry the chopped onion till Brown.
add 1 tablespoon ginger garlic paste and saute well.
add 3 tbsp biryani masala and boiled potatoes.
add 1 tbsp chili powder.
add 2 tablespoon hung curd and cook well.
now add the fish balls and grilled prawns and cook well.
add half cup water and cook up to boiling.
now add milk and aloo Bukhara into it.
boil and reduce the gravy into 1/3rd portion.
add 1 tbsp biryani masala ,kewra water,rose water,meetha atar.
In a Bamboo shack, pour the gravy with prawns,potatoes and fish balls.
Now from top add the rice.
Make 2 layers of rice with fried onion,ghee,saffron water.
cover the bamboo Shack with foil paper well.
put it on gas to dum for 15 minutes.
Serve the jugalbandi bamboo Biryani on a plate from the bamboo shack.
