Prawn Biryani Chef Harpal Singh

Prawn biryani is a dish that is specific to each Indian location, highlighting the diversity of Indian cuisine. The sophisticated and balanced flavors in biryani make it a filling and comforting meal. Prawn biryani requires high quality ingredients like old basmati rice, ghee, curd, saffron, powdered and whole spices, prawns etc.

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Ingredient Quantity
For prawn masala
Oil 3 tbsp
Cumin seeds 1 tsp
Bay leaves 2 no
Onion chopped 3 no
Ginger garlic paste 1 tbsp
Tomato chopped 3 no
Salt to taste
Coriander powder 1 tbsp
Red Chilli powder 2 tsp
Turmeric powder tsp
Garam masala 1 tsp
Green cardamom powder tsp
Water as required
Ginger julienne 1 inch
Green Chilli slit 4 no
Curd 1 cup
Mint leaves 15-20 no
Fresh coriander chopped 3 tbsp
Lemon juice no
Ghee 1 tbsp
Birista 1 tbsp
Saffron 1 tsp
Prawn 750 gram
For rice boiling
Water as required
Caraway Seeds 1 tsp
Bay leaves 1 no
Salt 2 tbsp
Oil 1 tbsp
Basmati rice soaked 400 gram
For layering
Mint leaves 10-15 no
Coriander chopped 1 tbsp
Ginger julienne inch
Garam masala 1 tsp
Green cardamom powder 1 tsp
Kewda water 1 tsp
Rose water 1 tsp
Birista 1 tbsp
Saffron water 1 tsp
Ghee 1 tbsp


Method
For masala
1. Place a Handi on medium flame and heat the oil. Add cumin seeds, bay leaves and chopped onion fry until become golden brown.
2. Now add ginger garlic paste and saut for a minute.
3. Add chopped tomato, salt and saut. Now add coriander powder, red chili powder, turmeric powder, and garam masala, green cardamom powder mix well.
4. Now add same water and cook well until paste becomes uniform.
5. Add julienne ginger, slit green chili, curd, mint leaves, chopped fresh coriander, lemon juice and mix well.
6. Finally add ghee, barista, saffron, prawn and mix well. Now turn off the flame and side out.
For rice boiling
1. Take a kadai on medium flame. Add some water, Caraway Seeds, bay leaves, salt and oil boil for a minute.
2. In a boiling water add soaked basmati rice and cook 80 %.
For layering
1. Add cooked rice in that prawn masala handi and Spread layers all side.
2. Now add on top mint leaves, chopped coriander, julienne ginger, garam masala, green cardamom powder, kewda water, rose water, birista, saffron water and ghee.
3. Repeat the layers till all the ingredients have been used up.
4. Cover the handi with hand towel and a lid. Seal and cook on low flame for 6-8 min.
5. Take the handi off the heat and let it stand for five minutes.
6. . Remove the biryani in serving plate, and serve hot.






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