The making of a Prawn Biryani

Wishing to take a deep see dive by relishing a super delicious prawn biryani!

What goes in?

This serves Two

2 cups of Basmati Rice

Kasoori Methi (dry methi)

Half kilog prawns

2 spoons of coriander seeds – grate them

Prawn stock – around 1.5 cups

Haldi Powder – around 4 to 5 pinches

3 table spoons of Desi Ghee (or cooking oil)

1.5 table spoons of red chilli powder

1.5 table spoon salt (or up to your taste)

2 table spoons of White Butter

Coriander Leaves – chop them – around 3 T spoons

3 Onions

2 table spoon garlic paste

2 table spoon ginger paste

A few Curry leaves (Karri Patta)

Grate around 50 grams of cocunut

Garam Masala – around 1 t spoon

3 t spoons of lemonade (unsalted, no sugar)

4 green chillies

How to prepare?

Dip the Basmati Rice in water for 20 minutes. Drain out the water.

Add the prawn stock. Heat it on mild heat.

Now put a deep flat bottom heavy pot on stove.

Place the prawns along with the red chilli powder, turmeric (haldi) powder and let it be there for 30 minutes

Now ignite the stove and heat the oil in the pan. Add the onions and fry until golden brown.

Add the salt now. Further, add the white butter.

Next, add around 1 T spoon of salt in the prawns and then sprinkle the Curry leaves on top of it. Put the prawns in the pan and cook them until the prawns become slightly dark.

Heat it at around 300 degrees.

Now mix everything so that it looks like a paste. Add the prawns too. Once cooked, add the lemonade. Put this aside.

Next you have to cook the Basmati rice. Put the rice in a big deep metallic heavy flat bottom pot. Boil it for around 7 minutes. Drain out the water. This becomes layer 1.

Add the prawn mix on top. This becomes layer 2.

Cover the pot with a heavy cover and cook for around 30 minutes at low temperature.

Now get ready. Your Prawn Biryani is ready to be served.