Prawn Biryani Seafood Biryani Sanjeev Kapoor Khazana

Biryani with a tint of fishy affair makes everyone go wow. So try out this flavourful prawn biryani which is perfect for your tiffin or even a nice homely meal.

PRAWN BIRYANI

Ingredients

2 cups Basmati Rice
25-30 medium prawns, peeled, cleaned, deveined and washed with head intact
Salt to taste
2 tbsps garlic paste
1 tbsp ginger paste
1 tsp turmeric powder
2 tsps lemon juice
2-3 tbsps ghee
1 tsps caraway seeds (shahi jeera)
2 green cardamoms
1 black cardamom
2 inch cinnamon stick
4-5 black peppercorns
3-4 cloves
2-3 green chillies, chopped
3 large onions, sliced
3 medium tomatoes, chopped
1 cup fresh tomato puree
2-3 tbsps chopped fresh coriander leaves + for sprinkling
2-3 tbsps chopped fresh mint leaves
2 inch ginger, cut into thin strips + for sprinkling
1 tsp red chilli powder
1 tbsp garam masala powder
1 tbsp biryani masala
2 large pinch of saffron, soaked in cup warm milk + for drizzling
2-3 tbsps fried onions + for garnish
Fresh mint leaves for sprinkling
3-4 green chillies, slit
Dried rose petals for sprinkling
Fresh mint sprig for garnish
Sol kadhi to serve
Sirka pyaz to serve

Method

1. Transfer Basmati Rice in a bowl. Wash thoroughly 2-3 times.
2. Soak in sufficient water for 30 minutes. Drain the water.
3. Take prawns in a large bowl. Add salt, 1 tbsp garlic paste, tbsp ginger paste, tsp turmeric powder, lemon juice and mix well. Set aside to marinate for 5-10 minutes.
4. Heat ghee in a non-stick deep pan. Add caraway seeds and let them change colour. Add green cardamoms, black cardamom, cinnamon stick, black peppercorns, and cloves and mix well. Cook till fragrant.
5. Add remaining ginger paste, green chillies and remaining garlic paste and mix well. Cook for 1 minute.
6. Add onions, mix and cook till golden brown.
7. Add tomatoes and salt and mix well. Cook for 2-3 minutes.
8. Add tomato puree, coriander leaves, mint leaves, and ginger strips and mix well. Cook till fat separates.
9. Add remaining turmeric powder, red chilli powder, garam masala powder, biryani masala and soaked saffron and mix well. Cook till the fat separates again.
10. Add the marinated prawns and saut on high heat for 2-3 minutes. Cook for 6-8 minutes.
11. Switch the heat off. Reserve half of the prawns into a bowl and keep the rest in the same pan.
12. Bring sufficient water to a boil in a deep pan. Add salt and mix well. Add the drained rice, mix and cook for 6-8 minutes or till the rice is done.
13. Drain the rice and layer half of it over the prawns mixture. Spread the reserved prawn mixture over the rice and layer the remaining rice over this.
14. Drizzle soaked saffron, sprinkle coriander leaves, fried onions, ginger strips, mint leaves and slit green chillies. Sprinkle dried rose petals, cover the pan with an aluminum foil, place the lid on and cook on low heat for 25-30 minutes.
15. Switch the heat off and allow to rest for 10-15 minutes.
16. Open the lid and discard the aluminum foil. Transfer the biryani into a serving plate. Garnish with fried onions and mint sprig. Serve hot with sol kadhi and sirka pyaz.

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