Ingredients non vegetarian 6 servings

• 1 Kg Prawns
• 3 Onion
• 2" piece Ginger
• 7-8 Garlic pods
• 4 Green chillies
• 2 Tomatoes, small
• 1 tsp Chilly powder
• 1 1/2 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1 tsp Fennel seeds (whole)
• 4 tbsp Oil
• 4 Cloves
• 4 Cardamoms
• 1" Cinnamon piece
• a small piece of Mace
• Cashews - As reqd
  
• Raisins - As reqd
• 1 tbsp Rose water
• 1 tbsp Ghee
• Coriander leaves - As reqd
• Mint leaves - As reqd
• Salt - As reqd
  
• 2 1/2 cup Basmathi rice
• 5 cups Water

Directions

1. Clean and de-vein prawns.
   
2. Heat oil in a pan.
   
3. Add half of the whole spices and saute.
   
4. When aroma arises, add the ground ginger, garlic and chilly.
   
5. Add the chopped onions and saute .
   
6. Add chopped tomato, chilly powder, turmeric powder, coriander powder and fennel and saute for a minute.
   
7. When the raw smell wears out, add the shrimps and salt.
   
8. Cook for 10 minutes. Add coriander leaves and mint leaves , turn off fire.
   
9. Boil 5 cups of water by adding salt and remaining whole spices. Wash and drain basmati rice.
   
10. Heat ghee in a vessel. Add rice and fry the rice for 2 mins. Add boiled water and cook till all water is absorbed.
    
11. Grease a vessel with ghee. Spread half of the rice, spread the prawn masala as the next layer.
    
12. Add the remaining rice on top of it.
    
13. Garnish with ghee roasted onions, cashews and raisins, coriander leaves and mint. 19)Sprinkle rose water. Close tightly with a lid.
14. Keep on low flame for 20 mins. Remove from fire. Let the biriyani stand for a while. :- Serve with pappad, salad and pickle

Comments