shiunsa biryani/ prawns biryani
Rice cooked in spicy aromatic gravy of prawns
Cooking Time
60min
Prep Time
20 min
Serves
4
Cuisines
Indian
Indian - Karnataka
Indian - Konkan cuisine
Indian - Nawayath cuisine
Ingredients
Main Section
Basmati Rice
500
gms
oil
1
tsp
cloves
2
unit/count
green cardamom pods
2
unit/count
cinnamon stick
1
inch
salt
1
unit/count
As per the taste
Prawns khurma/gravy
prawns
500
gms
Cleaned and washed in turmeric water. Marinate in ginger garlic paste, lemon and salt.
onions
2
unit/count
Finely chopped
tomatoes
2
unit/count
Finely chopped
green chillies
2
unit/count
ginger garlic paste
2
tsp
green peas
1
cup
Optional
oil
5
tbsp
Turmeric powder
1
tsp
coriander powder
2
tsp
biriyani masala
2
tsp
Assembling
coriander leaves
1
bunch
Finely chopped
tomatoes
2
unit/count
Sliced
Saffron
4-6
unit/count
Soaked in milk
Step 1
Khurma-
Take a vessel, add green chilly, onion. Fry till golden yellow. Now add tomato and salt. Let it become soft and pulpy.
Step 2
At this stage add ginger garlic paste and turmeric, Coriander, biryani masala. Let it cook well.
Step 3
In a seperate pan. Shallow fry prawns which is already marinated atleast 4 hours prior.
Add this to the onion and tomato masala. Add green peas.
Step 4
Biryani rice-
Take water in a vessel, add all the spices and 2 TSP oil. When its boiling add rice and cook it 70 %
Step 5
Assembling:-
Take a bigger vessel. Add little oil at the base. Put 1 layer of aromatic rice., Freshly cut coriander leaves, sliced tomatoes and saffron milk.
2nd layer - khurma
3rd later - repeat the first layer.
Step 6
Keep it on stove and keep a heavy object on the lid. Cook it till the steam appears when you suddenly open the lid. It should take around 20 to 30 mins
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Basmati Rice
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prawns
