500gm prawns, shelled and de-veined
After cleaning the prawns, marinate them in 1 tsp red chilli powder, half tsp salt, juice of 1 lemon, 1 11/2 tbspn briyani masala and 1/2 tsp ginger-garlic paste.
After cleaning the prawns, marinate them in 1 tsp red chilli powder, half tsp salt, juice of 1 lemon, 1 11/2 tbspn briyani masala and 1/2 tsp ginger-garlic paste.
half cup oil
3 medium onions, sliced
2 tomatoes, chopped
3 medium onions, sliced
2 tomatoes, chopped
2 tbspn briyani masala ( i use Mehran Briyani Masala)
half cup fresh yoghurt, whipped
11/2 tsp ginger-garlic paste
juice of half a lemon
pinch of saffron
quarter tsp of turmeric powder
1 tsp cumin powder
1 cinnamon stick
1 cardamom pod
1 tsp cumin seeds
3 potatoes, peeled and cubed...then fried
4 tbsp chopped coriander
Heat oil, fry the 1 sliced onions, then drain and set aside. In the same oil add whole garam masala then add 2 sliced onions as soon as onions get soften add the chopped tomatoes next add the ginger and garlic paste, 1/2 tbspn of briyani masala, turmeric powder and cumin powder, add the marinated prawns, sprinkle a bit of salt on them and fry for 2-3 minutes. Do not over-fry the prawns as they will cook some more in the gravy, and over-cooking prawns makes them hard.
In the meantime, whip the yoghurt in a bowl,add whipped yogurt to it and then potatoes and simmer together on low heat, giving an occasional stir. Adjust the salt. When done, squeeze in the lemon juice and sprinkle the chopped coriander. Mix in.
half cup fresh yoghurt, whipped
11/2 tsp ginger-garlic paste
juice of half a lemon
pinch of saffron
quarter tsp of turmeric powder
1 tsp cumin powder
1 cinnamon stick
1 cardamom pod
1 tsp cumin seeds
3 potatoes, peeled and cubed...then fried
4 tbsp chopped coriander
Heat oil, fry the 1 sliced onions, then drain and set aside. In the same oil add whole garam masala then add 2 sliced onions as soon as onions get soften add the chopped tomatoes next add the ginger and garlic paste, 1/2 tbspn of briyani masala, turmeric powder and cumin powder, add the marinated prawns, sprinkle a bit of salt on them and fry for 2-3 minutes. Do not over-fry the prawns as they will cook some more in the gravy, and over-cooking prawns makes them hard.
In the meantime, whip the yoghurt in a bowl,add whipped yogurt to it and then potatoes and simmer together on low heat, giving an occasional stir. Adjust the salt. When done, squeeze in the lemon juice and sprinkle the chopped coriander. Mix in.
Next make the rice:
Wash then soak 3 cups of rice in water for about 20-30 mins.
Soak a few saffron strands in some water and set aside.
Bring a big pot of water to boil, add salt, 4 cardamom pods, 2-3 cinnamon sticks and 2-3 cloves plus about 2 tbsp of oil.
Drain the soaked rice and add it to this water when it is boiling. Cook until the rice is about 3/4 done, remove and strain out all the water. Now in a pot, add prawns masala spread at the bottom and then add half cooked rice, sprinkle some mint leaves, the remaining fried onions, saffron color and cover tightly with the lid and cook for 30min. First 5 minute at high flame, next 15 minutes at medium flame and last 10 minutes at low flame. If your pot/pan is thin, make sure you place a tava (the flat pan for making chapatis/parathas/rotis) under the pot so that your biryani doesn't burn. You can place this tava after the first 5 minutes
Wash then soak 3 cups of rice in water for about 20-30 mins.
Soak a few saffron strands in some water and set aside.
Bring a big pot of water to boil, add salt, 4 cardamom pods, 2-3 cinnamon sticks and 2-3 cloves plus about 2 tbsp of oil.
Drain the soaked rice and add it to this water when it is boiling. Cook until the rice is about 3/4 done, remove and strain out all the water. Now in a pot, add prawns masala spread at the bottom and then add half cooked rice, sprinkle some mint leaves, the remaining fried onions, saffron color and cover tightly with the lid and cook for 30min. First 5 minute at high flame, next 15 minutes at medium flame and last 10 minutes at low flame. If your pot/pan is thin, make sure you place a tava (the flat pan for making chapatis/parathas/rotis) under the pot so that your biryani doesn't burn. You can place this tava after the first 5 minutes
When ready to serve, sprinkle some extra chopped coriander, some chopped chilli for a spicier result and squeeze some extra lemon juice. If you have extra fried onions you can use them for garnishing. Mix everything gently together and serve!
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