Everyone love biryani. It can be made pretty much with anything. The real tasty biryani is in the making of it. Biryani can be made in a pressure cooker, but the real aroma of the biryani comes only when it is made in dum.
Preparation Time : 10 mins
Soaking Time : 30 mins
Cooking Time : 40 to 45 mins
Serves : 3
Ingredients:
Basmati Rice – 1 cup
Oil – 2 tblspn
Ghee – 2 tblspn
Onion – 2 large sliced thinly
Green Chilli – 2 slit
Chilli Powder – 2 tsp
Coriander Powder / Malli Podi -1.5 tblspn
Salt to taste
Coriander leaves – 1/4 cup finely chopped
Mint Leaves – 1/4 cup finely chopped
Saffron a pinch
Warm Milk – 4 tblspn
For Marinating Prawns:
Prawns – 20 medium size
Chilli Powder – 1 tsp
Turmeric Powder / Manjal Podi – 1/2 tsp
Salt to taste
Method:
Wash and soak basmati rice for 30 mins. Drain and set aside.
<iframe style="width:120px;height:240px;" marginwidth="0" marginheight="0" scrolling="no" frameborder="0" src="//ws-in.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=IN&source=ac&ref=tf_til&ad_type=product_link&tracking_id=ktmnandhu-21&marketplace=amazon®ion=IN&placement=B077PWBC7J&asins=B077PWBC7J&linkId=5dd7994b51248c80816fcad0a12f3db9&show_border=false&link_opens_in_new_window=false&price_color=333333&title_color=0066c0&bg_color=ffffff">
</iframe>
Start by cooking rice, bring lots of water to a boil, add salt to it and when it reached a rolling boil, add in rice and cook for 7 to 8 mins till the rice is 95 percent cooked. Drain and set aside.
<iframe style="width:120px;height:240px;" marginwidth="0" marginheight="0" scrolling="no" frameborder="0" src="//ws-in.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=IN&source=ac&ref=tf_til&ad_type=product_link&tracking_id=ktmnandhu-21&marketplace=amazon®ion=IN&placement=B00KGZZ824&asins=B00KGZZ824&linkId=813d45a824fb0f0392ffae44296e371d&show_border=false&link_opens_in_new_window=false&price_color=333333&title_color=0066c0&bg_color=ffffff">
</iframe>
Mix the prawns with the marination and set aside.
Heat ghee and oil in a pot in which you are going to make biryani.
Add in the prawns and cook on high heat for 2 mins. Remove it and set aside.
In the same oil add in onions, chillies and saute till golden.
Now remove half of the fried onions to a plate and set aside.
In the remaining fried onions, add in ginger garlic paste and saute for a min.
Add in spice powders and mix well.
Add in tomatoes and cook till mushy.
Add in curd, salt, half of the coriander and mint leaves. Mix well. Cook till raw smell leaves away.
Add in the prawns and toss well in the masala.
Soak saffron in warm milk and set aside.
Now layer the cooked rice, fried onions, coriander and mint leave and the saffron milk.
Cover with a tight lid and put the pot on very low heat for 10 mins.
Open and fluff lightly. Serve hot.
 |
| Take all your ingredients |
 |
| Soak basmati rice for 30 mins |
 |
| Bring lots of water to a boil |
 |
| add in salt |
 |
| add in the drained rice |
|
| let them cook |
 |
| now it is all cooked, it should be 95 percent cooked |
 |
| drain and set aside |
 |
| take prawns in a bowl |
 |
| add in chilli, turmeric and salt |
 |
| add in ginger garlic paste |
 |
| mix well |
 |
| heat ghee and oil in a pan |
 |
| add in prawns |
 |
| fry for 2 mins |
 |
| drain them |
 |
| i kept it in the same bowl |
 |
| in the remaining oil |
 |
| add in onions and green chillies |
 |
| saute them |
 |
| cook till it is golden |
 |
| now remove some of the onions for later |
 |
| remove it in a plate |
 |
| now in the remaining onions |
 |
| add in ginger garlic paste |
 |
| add chilli and coriander powder |
 |
| now add in some garam masala powder |
 |
| mix well |
 |
| add in sliced tomatoes |
 |
| some salt |
 |
| some yogurt |
 |
| mix them up |
 |
| add in mint and coriander leaves which are chopped finely |
 |
| mix well and let them cook till raw smell leaves away |
 |
| add in the cooked prawns |
 |
| toss well in the masala. |
 |
| Now lay the rice over this |
 |
| add the fried onions |
 |
| top with some mint and coriander leaves |
 |
| pour some saffron milk over this |
 |
| all done |
 |
| cover with a tight fitting lid |
 |
| put the whole thing on a very low heat for 10 mins |
 |
| ta da |
 |
| Give a gentle toss |
 |
| serve |
No comments:
Post a Comment