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| Prawn Biryani Recipe - Click the image to view en-large |
Ingredients:
- 1 kg prawns
- 1 tsp each pepper, turmeric and chilli powders
- 2 tsp each, coriander and cumin powders
- Salt, to taste
- 800 grams biryani rice
- 300 ml sunflower oil
- 250 grams potatoes, evenly-sliced
- 100 grams onion, chopped
- 4 cloves garlic, chopped
- 1/4 tsp black lemon powder
- 400 grams fresh tomatoes, chopped
- 1/2 tsp green chilli
- 10 grams cinnamon sticks
Marinate prawns with 1/2 tsp each, coriander and cumin powders, and salt. Keep aside for 30 minutes. In a deep pan, heat oil and fry prawns to light brown colour. Remove.
Boil rice with salt till three-fourth done. Remove and strain. In a pan, heat five tbsp oil and saute onion, chopped green chilli and garlic till light brown in colour. Add cinnamon, pepper powder, remaining turmeric, chilli, coriander and cumin powders, and black lemon powder, and stir. Cook till the mixture does not stick to the spoon. Add tomatoes and salt, and cook for three minutes. Remove.
Layer the bottom of a vessle with potatoes. Add a layer of fried prawns followed by the gravy and then the rice. Cook covered on very low fire for 10 minutes.
Boil rice with salt till three-fourth done. Remove and strain. In a pan, heat five tbsp oil and saute onion, chopped green chilli and garlic till light brown in colour. Add cinnamon, pepper powder, remaining turmeric, chilli, coriander and cumin powders, and black lemon powder, and stir. Cook till the mixture does not stick to the spoon. Add tomatoes and salt, and cook for three minutes. Remove.
Layer the bottom of a vessle with potatoes. Add a layer of fried prawns followed by the gravy and then the rice. Cook covered on very low fire for 10 minutes.
Note:
Just before serving, garnish with chopped coriander leaves.
Happy Prawn Biryani Recipe.
Prawn Biryani
Reviewed by Chef Eugene Reginald Dias on April 18 2014
Rating:
Reviewed by Chef Eugene Reginald Dias on April 18 2014
Rating:
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