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Prawn Biryani

Parathas's picture
Ingredients
  Prawns 20
  Basmati rice 1 Cup (16 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Onion 1 Cup (16 tbs)
  Tomato 3⁄4 Cup (12 tbs)
  Ginger 2 Inch
  Garlic 8 Clove (40 gm)
  Green chili 1
  Turmeric powder 3⁄4 Teaspoon
  Red chili powder 1 Teaspoon
  Coriander seeds 1 Teaspoon
  Aniseeds 1 Teaspoon
  Cinnamon stick 1
  Cloves 3
  Saffron powder 1 Pinch (Kesar)
  Mint leaves 1⁄4 Cup (4 tbs)
  Coriander leaves 4 Tablespoon
  Oil 3 Teaspoon
  Ghee/Dalda 2 Teaspoon
  Meetha ittar 4 Teaspoon
  Salt To Taste
Directions

Clean the prawns.
Make a fine paste by grinding ginger, garlic and aniseeds.
Heat oil in a pressure cooker and put cinnamon stick and cloves into it.
Pry for a few seconds.
Next, add ginger garlic aniseed paste, mint leaves, coriander leaves, onion ana tomato.
Fry well.
Add the prawn to the above masala and fry for a minute.
Add turmeric powder, chilli powder, 1 1/2 cups of water, salt, rice and mitha attar.
Stir well.
Cover the cooker with the lid.
Remove the weight.
Next, turn the flame to medium high.
Once the steam starts coming out from the nozzle, the weight should be put on the cooker.
Next, turn the flame to medium low.
Keep it in that position for 8 minutes.
Remove the pressure cooker from the flame and keep it aside.
Open the lid after 10 mins, mix the rice well and serve with onion raita.

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Ingredient: 
Rice, Seafood

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