Editor-in-Chief & Publisher: MIR JAVED RAHMAN


Biryani Fancy


Issue Date 31 Dec - 06 Jan, 2016 at 2:00 PM

Prawn Biryani

Prawn Biryani
Ingredients

• 1lb prawns, deveined and cleaned
• 2 cups basmati rice
• 1 onion, thinly sliced
• 2 green chillies, chopped
• 2tbsp ginger-
garlic paste
• 2 tomatoes, finely diced
• 1 lemon
• Coriander
• Mint leaves
• 2tsp chilli powder
• 1tsp
coriander powder
• 1/4 tsp turmeric powder
• 1/2 cup curd
• Salt to taste
• 4 cloves
• 1 cinnamon stick
• 2 cardamom pods
• 1 bay leaf
• 1 star anise
• Ghee
• Oil

Method
Mix prawns with half the chilli powder, coriander powder and ginger-garlic paste, a pinch of turmeric, curd and salt, and toss everything together before keeping it aside. Heat oil in a deep pan and add cinnamon, cardamom, bay leaf, star anise and cloves. Add onions and fry till golden brown in colour then add the remaining ginger-garlic paste and green chilli, and fry for a few minutes until the raw smell disappears. Add tomatoes along with the rest of the chilli powder, coriander powder and turmeric, and fry till a spicy paste is formed. Add some chopped coriander and mint leaves, and fry for another minute. Now, add the prawn mixture to this paste and fry for a couple of more minutes. Put this mixture into a rice cooker along with rice and three cups of water; pour the juice of a whole lemon on top. Once the biryani is done, put it into an oven safe tray and heat for 10-15 minutes in a 170OC oven to remove the excess liquid. Garnish with coriander and serve.





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