Cuisine: Indian
Ingredients:
For marination
Prawns (Cleaned and de-veined) – 500gm
Coconut milk – ½ cup
Kashmiri chili powder – 2 teaspoons
Turmeric powder – ½ teaspoon
Green chili (Slit) – 4
Fried onions – ½ cup
Garam masala powder – 1 teaspoon
Garlic paste – 1 tablespoon
Ginger paste – ¾ tablespoon
Coriander powder – 1 teaspoon
Cinnamon – 1 inch
Cardamom – 4
Cloves – 4
Black pepper – 6
Mace (Crushed) – ½ teaspoon
Nutmeg (Grated) – ¼ teaspoon
Oil – 1 tablespoon
Lemon juice – 3 tablespoons
Salt – as required
To cook prawn
Onion (Sliced) – 1 big
Tomato (Chopped) – 1
Coriander leaves – ½ cup
Mint leaves – ½ cup
Bay leaf – 1
Oil – 3 tablespoons
To cook rice
Brown Rice – 3 cups
Bay leaf – 1
Lemon juice – 1 teaspoon
Caraway seeds (Shajeera) – ½ teaspoon
Cinnamon – 1 inch
Salt – 2 tsp
Oil – 2 tablespoons
Water – as required
For layering
Fried onions – ¼ cup
Oil – 2 tablespoons
Method:
In a large bowl, combine all the marinating ingredients. Add prawns and mix. Cover and let it marinate for 30 minutes.
Heat 3 tablespoons of oil in a heavy bottomed vessel. Add sliced onions and fry until golden brown. Add bay leaf and chopped tomato and sauté for 2 minutes. Then add marinated prawns and mix. Cook until the prawns are 90% cooked. Add coriander leaves and mint leaves and mix. Cook until the gravy becomes thick. Set it aside.
In a large pot, add water until ¾ of the pot is filled. Add bay leaf, oil, lemon juice, caraway seeds and salt. Bring it to a boil. Add rice and cook until the rice is 80% cooked. Pour the cooked rice along with the water into a strainer and separate the rice from the water.
Take a heavy bottomed vessel and put a layer of cooked rice in the bottom. Then, add a layer of prawn curry. On top of the curry, add another layer of rice. Then add a layer of curry and then a layer of rice. Do this until all the rice and curry are over. The topmost must be of the curry. On top, sprinkle fried onions and drizzle 2 tablespoons of oil. Cover the vessel with a wet cloth and tie a thread around the cloth. Then put a lid on top. Then put something heavy on top of the lid, so the heat does not come out. You can put something like a big stone. Heat a flat tawa/pan and place the vessel on it. Cook on high flame for 2 minutes and on low flame for 20 minutes. Turn off the stove and leave as it is for 10 minutes. After 10 minutes, mix the biryani gently and serve hot.
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