Prawn Biriyani

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Category: Madhu's Zone

Written by Madhumita Nayyar

Ingredients:

• A packet of prawns or shrimps (can get fresh ones also, cleaned, deveined around 400-500 gms)
• Basmati rice……2 cups
• Water…………….3 cups
• Ginger ……………a piece around 2-3 inches
• Garlic ……………..16-18 cloves
• Onion ……………..thinly sliced about 2 cups
• Tomatoes ……. 3 chopped
• Fresh coriander (hara dhania)…. 1/2 - ¾ cup washed & chopped
• Fresh mint leaves (pudina)……. ¼ - ½ cup washed & chopped
• Green chillies ….. A few
• Dry Spices:
• Coriander seeds (sabut dhania)….2 tsp
• Anise seed or saunf……………………2 tsp
• Garam masala…………………………..1 tsp
• Cinnamon or dalchini………………..1 medium stick
• Cloves or laung ……………………….. 5-6
• Turmeric or haldi powder………….1-1 ½ tsp
• Red chilly or lal mirch powder……2 tsp or as per your palette
• Saffron or kesar…………………………1-2 pinch (a few strands)
• Salt ……………………………………….according to taste
• Oil …………………4-5 tsp
• Ghee …………….2-4 tsp

Method:

Make a paste of the ginger, garlic, anise seeds. Heat the oil & add to it the cinnamon broken into small pieces & cloves. When this starts to splutter add the onions & brown. Now add in the ginger-garlic-anise seed paste, mint leaves (half), coriander leaves (half) & tomatoes & fry till the masala starts to leave the oil. To this add the prawns/ shrimps, stir for a few minutes; then add the turmeric & chilli powder & add the rice. Stir it well & add the water & salt. Boil on high flame, then lower flame, cover & cook on low flame for 10 minutes. Add a few drops of lemon juice before covering to keep the grains separate. Once done  decorate with the remaining mint leaves, coriander leaves & green chilly ,serve hot either with raita or  any dish with fish.

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