Grandma style Prawn Biryani
INGREDIENTS:
2 tbsp of Ghee
4 cloves
2 bay leaves
3 green cardamoms
1 mace
1 black cardamom
22 peppercorns
6 onions (sliced)
3 cups of soaked basmati rice
6 cups of hot water
2 tsp of salt
1/2 a lemon juice ( 1 tbsp)
Freshly chopped coriander
3 tbsp of oil
3 green cardamoms
3 cloves
1 black cardamom
1 star anise
1 tsp of salt
1 tbsp of garlic
1 tbsp of ginger paste
10 green chillies (sliced)
3 tomatoes finely chopped
1/2 tsp turmeric powder
2 tbsp of chilly powder
2 tsp of garam masala
2 tsp of fennel seeds powder
3/4 kg of shelled and deveined prawns
1 cup of thick coconut milk
15-20 roughly crushed fresh mint leaves
Saffron water
Fried onions
METHOD:
Heat 2 tbsp of Ghee
Add 4 cloves
2 bay leaves
3 green cardamoms
1 mace
1 black cardamom
10-12 peppercorns
Add 2 onions (sliced), saute till they are translucent
Add 3 cups of soaked basmati rice
Mix it well
Add 6 cups of hot water
Add 2 tsp of salt
Add 1/2 a lemon juice ( 1 tbsp)
Sprinkle some freshly chopped coriander
Give it a good stir
Cover it and bring it to a boil on a high flame,
After a boil, reduce the flame to a medium low and cook the rice.
After the rice cooks, use a fork to fluff up the rice
For the prawns
Heat 3 tbsp of oil
Wait for the oil to get hot
Add 10 peppercorns
3 green cardamoms
3 cloves
1 black cardamom
1 star anise
Add 4 medium sized onions (sliced)
Sauté the onions till they are golden brown in colour
Add 1 tsp of salt
Add 1 tbsp of garlic
1 tbsp of ginger paste
Add 10 green chillies (sliced)
Sauté it for a minute
Add 3 tomatoes finely chopped
Sauté it till the tomatoes are mushy and cooked
Add 1/2 tsp turmeric powder
2 tbsp of chilly powder
Add 2 tsp of garam masala
Add 2 tsp of fennel seeds powder
Add 3/4 kg of shelled and deveined prawns
Toss it in the masala for a minute
Add 1 cup of thick coconut milk
Mix it well
Add 15-20 roughly crushed fresh mint leaves
Add 2 tbsp of freshly chopped coriander
Mix it well
Cover this and cook for 2-3 minutes on a medium flame
For dum
Smother the vessel with some ghee
Spread a thin layer of rice
Add half the prawn mixture on it
Add 1/2 of the rice over it
Add saffron water
Sprinkle some fried onions
Garnish it with coriander leaves
Add the rest of the prawn gravy
Spread it evenly
Add rest of the rice and layer it evenly on top
Drizzle some saffron water on top
Add some freshly chopped coriander
Some fried onions
Cover it with a cloth
Put a lit on top and seal it properly
On a low flame, give it dum for 20 minutes and then let it rest for 30 minutes
BIRYANI MASALA
1” cinnamon
8 pods of green cardamom
2 pods of black cardamom
10 cloves
2 tsp caraway seeds
2 tsp fennel seed
2 bay leaves
2 star anise
½ tsp nutmeg
2 mace
Roast all the ingredients and grind it into a fine powder.
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Produced by- Shashank Alshi, Shivani Jaiswal & Team
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