Hyderabadi prawn biryani / prawn dum biriyani

Ingredients

• Prawn /Shrimp 1 libra
• GG Paste 1 teaspoon
• Red chilli pwdr 1 teaspoon
• Lemon Juice 1 1/2 teaspoon
• Basmati rice 2 1/2 cup
• Oil 1 teaspoon
• Salt 1 teaspoon
• Cloves 2 nos
• Cardamom 2 nos
• Cumin Seeds 1 teaspoon
• Cinnamon 1 in piece
• Bay leaves 1 no
• Cinnamon 1 inch piece
• Cardamom 2 nos
• Cloves 2 nos
• Bay leaves 1 no
• Ghee 1 tablespoon
• Oil 2 tablespoons
• Onion 2 nos
• Tomato 2 1/2 nos
• Green chillies 2 nos
• GG paste 1 teaspoon
• Mint Leaves a handful
• Cilantro a handful
• Orange color /Saffron colour 1/2 teaspoon

You may like

Prawn rolls - lobster roll with prawns

Preparation

• Marinate the shrimp with the given items for minimum half an hour or do it overnite. This ensures shimp to be juicy when it's cooked.
• Take a kadai and add both ghee and oil together. Add the cinnamon,cloves,cardamom once the ghee melts and fry for few minutes.
• Add the sliced onions and cook well. at this point add the salt to make the onions leaves moisture and cook fast.
• Followed by GG paste and saute well. Dump in the tomatoes and cook until the tomatoes r totally disintegrated.
  
• Drop in the mint and cilantro leaves as well. Cook this mixture until ur shrimp gets almost cooked.
• Soak the rice for 10 minutes. By the time take a big pot /bowl and fill it with 3/4 of water and add oil and all the garam masalas.
• Give it a boil. Add the rice slowly and cook for exactly 5 minutes.
• Take the biriyani pot and add half the shrimp masala and then add the half quantity of hot steaming rice straight after draining.
  
• Top the rice with another layer of the reamaining shrimp mixture and then followed by remaining hot rice.
• Dilute the saffron colour with little warm milk /water and drizzle on the top of the rice. Cover the vessel with a cotton cloth and seal it. Close the lid very tightly.
• Heat a dosa pan and place the biriyani pot on top and cook for 15 minutes. Make sure no steam escapes while cooking.
• Remove the lid and by using the fork mix the rice gently without breaking it and have it.

Report a mistake in the recipe text