Prawn Biriyani

Biriyani as we all know is all about cooked rice with spices and non-veg/veg. It is said that the origin of biriyani is from Iran. But in India this dish has achieved such a high popularity that it has become our own dish now. India being the land of spices , has several delicious recipes of biriyani. Prawn biriyani is one of them.

Ingredients :

1. Prawn- 12
2. Turmeric powder- 1/2 tsp
3. Red chilly powder- 1 tbs
4. Black pepper powder- 1/4 tsp
5. Salt to taste
6. Onion- 1/2
7. Curry leaf- 5 to 6
8. Cumin powder- 1 tsp
9. Curd- 2 large tbs

10. Biriyani flower- 1/2 tsp 
11. Cumin seed- 1 tsp
12. Black pepper- 1 tsp
13. Rice- 1 and 1/2 cup
14. Ghee- as needed
15. Milk- 1/4 cup
16. Oil- 2 tbs
17. Cinnamon- 2
18. Bay leaf- 1
19. Green cardamom- 2
20. Clove- 4
21. Ginger paste- 1 tsp
22. Garlic paste- 1 tbs
23. Lemon juice- 1 tbs

Procedure :

In a bowl add the prawn , turmeric , 1/2 tsp chilly powder , pepper powder and a little salt. Sprinkle the lemon juice and marinate the prawns for half an hour. Make a paste of the onion. In a pan heat 1 tsp oil and add bay leaf , cinnamon , cardamom and cloves. Fry them until they leave a nice aroma. Add the rice (soaked in water for half an hour) and fry for a minute or two. Add 1 tsp chilly powder , salt and 1/2 tsp cumin powder. Add water and cover the pan. Cook the rice on medium flame until its just done. Turn off the heat and keep the rice covered. In a separate pan add remaining oil and fry the prawns over medium heat. 

Fry for 3 to 4 minutes as excess frying may turn the prawns a bit hard. In the same oil fry the onion paste until it turns dark. Add the ginger-garlic paste , remaining chilly powder , salt , cumin powder , chopped curry leaves and fry. Separately dry roast the biriyani flower , cumin and pepper and blend them. Add 1 tsp of this powder to the onion mixture. Fry for 3 to 4 minutes and add curd. Cook until the mixture leaves oil. Add the prawns and cook for another 2 to 3 minutes and turn off the heat. In a large pan brush the bottom with ghee and spread one layer of the rice and then spread a layer of the prawn mixture. Add some milk and 1 tsp of the blended powder. Thus keep layering. Now place the pan on 'dum' for 15 to 20 minutes. Serve the hot prawn biriyani with simple curd.