1 ½ cups basmathi rice
1 small bay leaf
2 to 3 green cardamoms
½ tsp shahi jeera

marination ingredients

250 grams (cleaned prawns)
1 tsp ginger garlic paste
⅛ tsp turmeric
½ tsp biryani masala
½ tsp red chili powder
1 ½ tsp lemon juice
very little salt

biryani gravy ingredients

2 to 2.5 tbsp. oil
1 bay leaf
1 inch cinammon stick
1 small star anise
2 green cardamoms / elaichi
4 to 5 cloves
½ tsp shahi jeera
1 large onion sliced thinly
1 tsp ginger garlic paste
1 medium tomato
handful of coriander and pudina leaves chopped
1 tsp biryani masala
½ tsp red chili powder
salt as needed
¼ cup thick coconut milk

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make prawn dum biryani

. Marinate prawns with ingredients under marination. Keep it aside for 30 minutes.
. Soak rice for 30 minutes and cook until fully done. Drain the rice to a colander.
. Saute cloves, cinnamon, bayleaf, shahi jeera and star anise in hot oil.
. Fry onions until brown. Fry ginger garlic paste until the raw smell goes away.
. Saute tomatoes and mint, coriander leaves in the same pan.
. When the tomatoes turn mushy, add chili powder, biryani masala, salt and turmeric. Cook until the oil begins to ooze out.
. Add the prawns and fry until the raw smell is gone
. Cover and cook for 3 minutes.
. Pour coconut milk and stir. cook until the gravy thickens.
. Grease a pot for making biryani, add half of the rice to the pot.
. Add the prawn garvy and level it.
. Add the rest of the rice.
. Seal with a foil or tight lid and cook on a hot tawa for 20 minutes.
. Allow to rest for 15 minutes.
. Serve biryani with Raita.

prawn dum biryani
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