HOW TO MAKE BIRYANI
Every one of us has got few favorite dishes that are close to our hearts. That means the dish that can chase the blues away. For me, it is Biryani only. Every celebration like birthday, anniversary, festivals etc, my family need Biryani. The reason i often whip up that delectable lunch on those special days. Though my favorite is chicken dum biryani, i like to cook mutton biryani, fish biryani, prawns biryani etc. Yes, i try to eat healthily but not at the cost of flavor. Here am going to share a dum biryani recipe with prawns/shrimps. Definitely, am a huge fan of shrimp recipes or prawn recipes. But the prawns or shrimps must be fresh. Here i used fresh king prawns or jumbo prawns for making this delicious biryani. Tiger prawns are also preferred. As today's culinary world is all about innovation, i would like to share my friend's recipe with you. Thank u Shefrin (she is from Calicut ) for sharing with me the tips and recipe which helped me to make an awesome prawns biryani. The coconut cashew paste is that secret ingredient which enhances the flavor of this dish. So friends, try this prawns biryani for your family or for your friends that will leave them hankering for more. Hope i can share Hyderabadi dum biryani recipe with prawns along with a video soon on my blog. So here is the recipe showing how to make yummy shrimp biryani recipe/chemmeen biriyani recipe/easy meals/indian fish recipes/prawn biriyani/biryani recipe/dum biryani/biryani ingredients/biryani cooking/ prawns recipes/best rice recipes
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INGREDIENTS (1 cup = 240 ml)
For the Prawn marination
Prawns - 500 g, medium-sized, cleaned
Chili powder - 1 tsp
Salt to taste
For the rice
Long grain rice - 3 cups, i used Devaya basmati rice(jeerakashala/india gate also preferred)
Cinnamon sticks - a small piece
Cardamom - 2 nos
Cloves - 4 nos
Bay leaves - 1 or 2
Vinegar/lemon juice - 1 tbsp
Salt
For the masala
Onion - 5 nos, thinly sliced
Cardamom - 4 nos
Cloves - 4 nos
Ginger garlic green chilies paste - 3 tsp (green chilies - 4 nos)
Tomato - 1, big, sliced
Scraped coconut - half a cup
Cashews - 10 nos
Curd - half a cup
Lemon juice - 1 tbsp
Biriyani masala powder - 1 tbsp (click here for recipe)
Coriander powder - 1 tsp
Turmeric powder - half tsp
Salt - required for the masala
Chopped coriander leaves - 1 cup
Garam masala powder - half tsp
Ghee - quarter a cup, melted (can add more)
Oil - for shallow frying the prawns and sauteing the onion
Roasted cashews and raisins to garnish
PREPARATION
Here is the video showing how to make prawns biryani
- Marinate the prawns with chili powder and salt. Set aside for half an hour.
- Soak the rice in lots of water and set aside for half an hour.
- LET US COOK THE RICE - Boil water in a vessel (no need of measuring ). Once hot, add the whole spices. And once it starts to boil, add the cleaned and drained rice. After 5 minutes, add vinegar and salt. Mix very well. Let it cook for 15 minutes or until 90% done. Please check the above video for more details. When done, drain the rice to a colander and set aside. (Be careful, do not cook the rice more). So rice is ready.
- Now LET US PREPARE THE MASALA - So take a big vessel or a nonstick cookware. Heat oil for shallow frying the prawns (you can use ghee instead). Slide the marinated prawns one by one and fry until both sides are done (do not fry overcrowded). When done, set aside.
- To the same oil, add the sliced onion and saute until golden. Then add salt, cardamom, and cloves. Give a fine mix. Now add the paste of ginger, garlic, green chilies. Saute for few minutes. And then add the sliced tomato and let it cook covered for few minutes.
- Now add the masala powders one by one (Biriyani masala powder, coriander powder and turmeric powder). Mix well.
- Meanwhile, grind together scraped coconut and cashews along with little water to form a thick paste. Add this paste to the masala and mix very well. Then add curd, lemon juice and combine.
- Now add the shallow fried prawns along with required salt. Let it cook for few minutes, covered.
- Then add the 2 tsp of chopped coriander leaves and mix very well. Sprinkle a tablespoon of ghee over it. Now make the flame to medium-low.
- LAYERING THE RICE (DUM PROCESS) - Now layer half of the cooked rice (only 90% done). Spread chopped coriander leaves over it. Sprinkle few pinches of garam masala powder and then drizzle some melted ghee. Again layer the remaining cooked rice. Spread chopped coriander leaves, garam masala powder, and ghee. (do not use more garam masala powder).
- Cover it with an aluminum foil and then close it tightly with the lid. Then make the flame to very low (very important). Let it cook for 30 to 40 minutes. When done, remove from the flame but let it stay aside for another 30 minutes which enhances the aroma of biryani(for best result).
- Now open the lid. Add the roasted cashews and raisins.Can drizzle some ghee if required. Mix gently and serve hot.
- Serve along with raita and pickle.
