Prawns biryani

 

The first time I made this biryani, I was blown. I felt it gives a tough fight to Hyderabadi biryani. It comes under one pot biryani kind, so it is hassle free too. Addition of coconut milk brings out the taste, I say , coconut milk is the hero of the dish. It is loaded with flavours of coconut milk, all spices, mint and coriander. 

I used bullet rice to make this biryani. You can use any biryani rice, it will taste the same. Bullet rice is something I came across in Bangalore, jeerga samba rice and bullet rice are widely used in Bangalore restaurants. 

Make a paste of green chilies, ginger and garlic or if you already have ginger garlic paste made, add green chilies to it and blend to make a paste.

Ingredients:

Prawns- 500 gms

Bullet rice - 500 gms/ 2 cups

Onions- 2, sliced

Tomatoes- 2, chopped

Coriander leaves- fistful

Mint leaves- fistful

Ginger garlic paste- 2 tbsp

Green chilies paste- 10

Cloves- 8

Cinnamon- 8, 1 " pieces

Cardamom- 4

Anise flower- 1

Turmeric powder- 1/2 tsp

Chili powder- 1 tsp

Lemon juice- 1, medium

Oil- 5 tbsp

Ghee/ Clarified butter- 4 tbsp

Coconut milk- 1 cup

Water- 2 cups

Method :

1. Wash the rice, soak in water and keep aside.
2. Devein the prawns, clean them and put them in a mixing bowl.
3. Add lemon juice, salt, turmeric powder, red chili powder and mix. Marinade for 30 minutes.
4. Heat a deep- bottomed vessel and add oil+ ghee.
5. When the oil is on medium heat, add all the whole spices and saute for a minute.
6. Add onions and fry till golden brown.
7. Add cashews and saute.
8. Add ginger garlic green chili paste and saute on low flame till it turns golden brown and the raw smell goes away.
9. Add chopped tomatoes, mint leaves, coriander leaves and fry till tomatoes become soft.
10. Add marinated prawns and cook for 5 minutes. 
11. Add coconut milk, salt and water.
12. When the water comes to a boil, add the soaked and drained rice and cook on low flame till all the water is evaporated and rice is cooked.
13. Prawns biryani is ready.