Lipika dutta
| 1 minute to read
Prawn Biryani Hyderabadi Style
00:45
Non-veg
248kcalProtein
13gmFat
2gmCarbs
43gmIngredients
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)
Direction
Step-1
1) Boil water in a deep pan. Throw in all the spices and
add soaked rice to it. Cook till al dente.
2) Sieve through a colander and transfer it on a plate.
3) 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.
4) Cover and cook for two minutes on high flame. Then
simmer and cook for another 3-4 minutes.
5) Switch off the flame and open the lid only after fifteen
minutes.
6) Serve hot with onion raita.
