This is one of the most time consuming Biryani’s because it is Dum Biryani, having said that even though it takes time.. its worth every minute spent in preparing it. 🙂 For those special occasions when you want to cook something at home I would recommend you to try this. 🙂
Ingredients: (Serves 3) Preparation Time: 90 mins
Prawns – 250 gms, cleaned and peeled and de-veined and washed (I used king prawns, you can use small prawns as well)
Turmeric powder – 1 tsp
Coriander powder – 1 tsp
Red Chilli powder – 1 tsp
Cumin/Jeers powder – 1 tsp
Corn flour – 1 tbsp
Onions – 5 medium sized, diced
Green chilli – 3 medium sized
Garlic pods – 4 – 5
Ginger – half an inch
Mint Leaves – 3 sprigs
Coriander leaves – 3 sprigs
Milk – 1 tbsp
Biryani Masala – one and a half tbsp
Tomato – 2 medium sized, chopped into small cubes
Raw Basmati Rice – 150 gms or the rice measure you use for 3 people, washed
Oil – 6-7 tbsp
Salt to taste
Mix the turmeric, coriander, cumin, red chilli powders, salt together and add them to the cleaned prawns. Add half a tbsp of oil as well and mix the prawns well so that all the prawns get coated well. Box it and fridge it overnight for marination.
Heat around 2 tbsp of oil in a deep pot. Make sure it is deep enough to cook the rice as well. Take the prawns out of the fridge and let it come to room temperature. Fry the onions when the oil is hot and set the heat to medium. Add some salt for the onions. When the onions are half done and slightly brown, take one half out and keep aside.
Meanwhile while the rest of the onions are frying mix cornflour with the prawns, make sure each prawn is coated with the cornflour and keep aside. Fry the rest of the onions to a crispy brown, do not burn them. This is for the garnishing. Once the onions are done take them off the heat and keep aside. Leave the extra oil behind in the pot.
Add another tbsp of oil to the pot and add the prawns. Shallow fry each of them carefully, till they cook and become crisp.
Take them off the heat and leave the rest of the oil behind.
Add about a litre of water to the pot and bring it to boil. Add the washed rice to the boiling water. Add enough salt to the water. Let the rice cook to about 70%. Take it off heat and keep the pot under cold running tap water and cool it. Drain the rice using a colander and keep aside.
Simultaneously pound the garlic, ginger, 5/6 mint leaves, green chilli’s using a mortar and pestle to a coarse paste and keep aside.
In a deep pot, (you can use the same one used earlier) heat about 5 tbsp of oil. Set the heat to medium.Add the paste of ginger,garlic,chilli and mint paste and fry for a minute or 2 till the raw flavour goes away. Now add the half fried onions kept aside and fry them for 2 minutes in the masala. Add the biryani masala and fry for a minute. Now add the chopped tomato and fry them. When they are more than half fried add 1 tbsp of milk and mix. Add salt that is required for this masala. Remember the rice is already cooked in salt and so are the prawns.
Add the fried prawns to this masala and toss them around gently for about 2 minutes. Let them absorb some of the flavours. Take one half of the masala along with the prawns out in a bowl.
Take a tawa or a pancake pan and keep it on the heat and move the pot on top of the tawa. This is to prevent the burning of the biryani from the bottom while cooking. Spread one half of the masala and prawns left in the pot evenly to cover the bottom of the pot. Add half of the rice on top of the masala and spread it evenly.
Now add the other half of the masala set aside evenly on the top of the rice. Next add the rest of the rice on top of this masala.
Finally in the end add one half of the crispy fried onions to the top of the rice.
Set the heat to medium. Close the pot with its lid. You could also add some weight on the lid to get more of the dum effect. If the lid is transparent then, once vapour collects all over the lid you know that there is enough steam developed in the pot, so set the heat to low. If you do not have a transparent lid then in about 10 minutes set the heat to low. Now cook on low heat for about 20 minutes.
Take the pot of the heat.
Finely cut the coriander and mint leaves add it to the biryani along with the rest of the fried onions. Gently mix the biryani so that the grains of rice do not break.
Serve with any raita of your choice.
If you liked this recipe, you may also want to check out other rice recipe’s.
- Prawn Pulav (laxmibhandary.wordpress.com)
- Chicken Biryani (lorrainepaiva3.wordpress.com)
- Prawns Masala Fry (laxmibhandary.wordpress.com)
- Prawns Curry (sabithavantalu.wordpress.com)
- Andhra Prawns Fry (sabithavantalu.wordpress.com)
- Recipe of the Month – Chingri Dopayeza (Prawns Dopiaza) (remit2homeblog.wordpress.com)