Recipes
non-veg
Prawn Biryani Hyderabadi Style
By Lipika Dutta
⏳ Prep Time: 45 minute
29 Jun 2019
Nutritional Overview
Calories
248.1 kcal
Protein
13.1 gm
Carbs
43.3 gm
Fats
2.5 gm
Ingredients
For Biryani Masala Cardamom 3-4 Cloves 5-6 Cinnamon 1 inch stick Fennel Seeds 2 tsp Shahjeera 1 tsp Dry roast the spices and powder them. FOR THE MARINADE Prawns 50 g, cleaned and deveined Curd 40g Ginger Garlic Paste 1 tsp Green Chillies 1-2, minced Lemon Juice few drops Biryani Masala save 1 tsp for rice, use rest Salt as per taste Chilli Powder 1-2 tsp Marinade prawns in above spices for at least half an hour. FOR RICE Basmati Rice 50 g, soaked for an hour Biryani Masala 1 tsp Stone Flower 1 Mace a few strands Cloves 3 Cardamom 2 Shahjeera 1/2 tsp Fennel Seeds 1 tsp Bay Leaves 2 Cinnamon 1 inch stick Mint Leaves a bunch Salt to taste Water plenty Oil 10 g Kewra Essence few drops(optional) Saffron few strands, dissolved in 1 tbsp milk(optional)
Method
Step 1
) Boil water in a deep pan. Throw in all the spices and add soaked rice to it. Cook till al dente. ) Sieve through a colander and transfer it on a plate. ) Take a heavy bottomed vessel, put oil, spread prawns with the marinade, then cover it with rice. You can add kewra essence and saffron extract also to enhance the flavour. ) Cover and cook for two minutes on high flame. Then simmer and cook for another - minutes. ) Switch off the flame and open the lid only after fifteen minutes. ) Serve hot with onion raita.
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