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Spicy Prawn Biryani

Last week when I got some prawns, D said, ” You know what I like (which is stir fried prawns). But if you want to try out something new, make it spicy.” I was quite pleased with the statement as I really wanted to something new, which was easy to prepare. Now the challenge was to find the right recipe. It didn’t take too long for me to find a recipe that fit the bill. Spicy Prawn Biryani. I was trying to recollect the last time I made Prawn Biryani. To my surprise, I realised that I had never tried making one. Well…as they say it’s better late then never

I got the recipe from Vahrevah. But decided to tweak it a bit. All of us just loved the Biryani

Spicy Prawn Biryani

Source: Vahrevah

Spicy Prawn Biryani

Last week when I got some prawns, D said, " You know what I like (which is stir fried prawns). But if you want to try out something new, make it spicy." I was quite pleased with the statement as I really wanted to something new, which was easy to prepare. Now the challenge was to find the right reci

Ingredients
  

  • 300 gms Basmati rice
  • 300 gms Prawns
  • 2 onion Chopped
  • 2 teaspoons Ginger garlic - paste
  • 1 - 1/2 tablespoons Kashmiri chilli powder
  • 2 tablespoons Coriander powder
  • 1/2 teaspoon Garam masala powder
  • 1/4 teaspoon Turmeric powder
  • 2 tomatoes Chopped
  • 3 Green chillies slit
  • 1 tablespoon Poppy seeds
  • 3 Bay leaf
  • 2 Cinnamon " - stick
  • 4 Cloves
  • 4 cardamom Green
  • Mace - a small piece
  • 1 tablespoon Caraway seeds jeera / Shah
  • 3/4 cup Curd
  • 2 tablespoons Cashewnuts
  • to taste Salt
  • 2 tablespoons ghee Oil or
  • 2 tablespoons coriander leaves Chopped
  • 375 ml Water

Instructions
 

  • Clean the prawns and marinate it with 1/2 tablespoon chilli powder, 1 teaspoon ginger- garlic paste, a pinch of turmeric powder and salt.
  • keep aside for 10 minutes.
  • Soak rice for 30 minutes.
  • Heat a pan and cook the prawns on low heat till the water is absorbed.
  • Drain onto a plate and keep aside.
  • Heat oil in a pan.
  • Add the bay leaf, cloves, cardamom, mace, cinnamon, poppy seeds, caraway seeds and cashew nuts and fry for 2 minutes or till they crackle.
  • add the chopped onion and green chillies and saute till golden brown.
  • add the remaining ginger- garlic paste and fry till oil separates.
  • Add the remaining chilli powder, turmeric powder, coriander powder and garam masala powder and saute for a minute.
  • Add the chopped tomatoes and cook till oil separates.
  • Add the prawns and mix well.
  • slowly add curd, a little at a time and stir well.
  • Adjust the seasoning as needed.
  • Add the soaked rice and stir for 2 minutes.
  • Add water and a dollop of clarified butter and mix well.
  • Cover and cook till the rice is done.
  • Garnish with chopped coriander leaves and serve hot.
  • You don't really require any side dish but if you wish you can use Raita.

Notes

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