Saturday, 28 September 2013

Prawn biriyani/ Chemmeen biriyani/ Konjan biriyani - with stepwise picture

Sharing this prawn biriyani with new photo. I was not satisfied with my old picture so placing new picture. But I didn't change stepwise picture, the method is similar so no matter... 


For rice
Basmati rice/ kaima rice/ any biriyani rice    : 1 kg
Around 1.4 litre water
Cloves                                                         :  4
Cardamom                                                    :  4
Cinnamon stick                                             : small piece
Cumin seed                                                   : ½ tsp
Pepper corn                                                 : ½ tsp
Onion                                                          :  1-2 (sliced)
Cashews                                                       :  1 tbsp
Raisins                                                        : 1 tbsp
Salt to taste
Oil                                                             : 3- 4 tbsp
Prawn fry
Prawn/ shrimp                                             : 1 kg
Chilli powder                                               : 2 tsp
Turmeric powder                                         : ½ tsp
Curry leaves                                                :  3 stalk
Lemon juice                                                  : 1 tsp
Salt to taste
Oil for fry
For masala
Onion                                                          : 4 onions sliced
Tomato                                                        : 3 (sliced)
Green chilli                                                  : 15-20 (depends on your spice requirement)
Garlic                                                          : 6-8 (depends on size)
Ginger                                                          :  ¾ inch piece
Coriander leaves                                           : 1 hand full
Garam masala                                                : ½ tsp
Salt to taste
Oil                                                               : 2 tbsp
For Final preparation
Garam masala                                                : ½ tsp
Pinch of saffron soaked   in 2 tbsp of milk for 2 hour
Ghee                                                             :  2 tbsp

  1. Marinate prawn with chilli powder, turmeric powder, lemon juice and salt.
  2. Add curry leaves and keep it for half an hour
  3. In a pan heat oil and add marinated prawn
  4. Fry nicely. Drain and keep it aside
  5. I prepared rice in pressure cooker so for 1 kg rice around 1.4 litre water required
  6. First heat the oil in pressure cooker
  7. Add sliced onion and fry  till it turn dark golden brown color
  8. Drain and keep it aside
  9. Fry cashews and raisins. Drain and place with fried onion
  10. In same oil add cloves, cardamom, cinnamon, cumin seed and pepper cone one by one
  11. When it start splatter add water and salt
  12. Add washed rice in it and close the lid
  13. Turn off the flame when first whistle came. Keep closed until pressure down.
  14. Grind the green chilli, ginger and garlic separately and keep it aside
  15. In a deep bottom pan heat oil and sliced onion and saute well till it turn slight golden brown color
  16. Add ground green chilli and saute well
  17. Add ginger and garlic, stir well till its raw taste goes
  18. Add sliced tomato and salt. Cooke well
  19. Finally add fried prawns, garam masala and coriander leaves
  20. Saute well and keep in law flame
  21. In a bowl take fried onion, fried cashew and raisin then, some coriander leaves  add ½ tsp of garam masala and mix well
  22. Open the pressure cooker lid and mix the rice evenly
  23. Take small portion of rice and spread on prepared prawn mixture
  24. Spread 2 tsp of ghee
  25. Then sprinkle saffron soaked milk along with saffron on rice
  26. Add fried onion mixture evenly on top of rice
  27. And again spread another portion of rice on it add ghee, onion mixture, saffron milk and repeat till rice finish finally add saffron milk and fried onion mixture and close the lid tightly
  28. Place one pot filled with water on top of the lid (to make dum)
  29. At the time of serving separate the rice and prawn mixture
  30. You can either serve separately rice and prawn mixture or mix both together and serve 

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