For marrination of the prawns
Prawns - 1 kg
Red chilly pwd -3/4 tsp
Turmeric pwd - 1/4 tsp
Lemon juice - 1 tbsp
Salt - to taste
Marrinate the prawns with the above ingredients and let it rest for atleast i hour and fry just a bit to seal the flovour (u can also do it without frying...i did here without frying.....but frying makes more tastier...;-)
For the masala
Onion - 4-5 (sliced )
Tomatoes - 3 (cut into chunks )
Green chillies - 15(or as per ur taste)
Ginger - 2 inch piece
Garlic - 10 pods
Yogurt - 1/2 cup (if needed)
Lemon juice - 2
Cilantro - 1 cup
Mint leaves - 1/2 cup
Paste greenchillies , ginger , garlic together
Heat 2 tbsp of reserved prawns fried oil in a pan and saute the onion on medium heat
till its edges starts to brown and add the paste to this and tomatoes. cook on medium heat for another 10 mins till the tomatoes soften...add the lemon juice and salt and curd if needed and the leaves and mix throughly . Mix in the prawns with this gravy and and remove from heat
For the rice
Biriyani rice - 3 cups
Cinnamon stick - 1
Cloves - 4
Cardomom - 4
Bay leaf - 1
Lemon juice - 1 tbsp
Salt
Ghee - 2tbsp
Oil - 2 tbsp
Boil 6 cups of water
Heat oil and ghee in a pan and add all the spices along with a small sliced onion , add the rice aftr 2 mins and saute the rice turns opaque.
Add enough salt and the boiling water , let the rice come to boil and then lower the heat and cover and cook till the rice is done
For layering the biriyani
Take 3/4 of the rice frm the pan and spread 1/2 of the gravy ...add 1 tsp lemon cilantro and mint leaves and sprinkle 1/2 tsp garam masala...and spread the 1/2 of the remaining rice and again do the same procedure and then spread the remainin rice and cover it with a tight lid and cook on a very low flame for abt 20 mins
For frying the garnish
onion - 1 (should be sliced super fine )
Cashew nuts - 10- 12
Heat ghee in a heavy bottomed pan and fry the sliced onion till golden brown (it will take abt 10 mins )
Remove the onions and fry the cashew nuts and raisins on medium heat till it turns brown on all sides
Prawns - 1 kg
Red chilly pwd -3/4 tsp
Turmeric pwd - 1/4 tsp
Lemon juice - 1 tbsp
Salt - to taste
Marrinate the prawns with the above ingredients and let it rest for atleast i hour and fry just a bit to seal the flovour (u can also do it without frying...i did here without frying.....but frying makes more tastier...;-)
For the masala
Onion - 4-5 (sliced )
Tomatoes - 3 (cut into chunks )
Green chillies - 15(or as per ur taste)
Ginger - 2 inch piece
Garlic - 10 pods
Yogurt - 1/2 cup (if needed)
Lemon juice - 2
Cilantro - 1 cup
Mint leaves - 1/2 cup
Paste greenchillies , ginger , garlic together
Heat 2 tbsp of reserved prawns fried oil in a pan and saute the onion on medium heat
till its edges starts to brown and add the paste to this and tomatoes. cook on medium heat for another 10 mins till the tomatoes soften...add the lemon juice and salt and curd if needed and the leaves and mix throughly . Mix in the prawns with this gravy and and remove from heat
For the rice
Biriyani rice - 3 cups
Cinnamon stick - 1
Cloves - 4
Cardomom - 4
Bay leaf - 1
Lemon juice - 1 tbsp
Salt
Ghee - 2tbsp
Oil - 2 tbsp
Boil 6 cups of water
Heat oil and ghee in a pan and add all the spices along with a small sliced onion , add the rice aftr 2 mins and saute the rice turns opaque.
Add enough salt and the boiling water , let the rice come to boil and then lower the heat and cover and cook till the rice is done
For layering the biriyani
Take 3/4 of the rice frm the pan and spread 1/2 of the gravy ...add 1 tsp lemon cilantro and mint leaves and sprinkle 1/2 tsp garam masala...and spread the 1/2 of the remaining rice and again do the same procedure and then spread the remainin rice and cover it with a tight lid and cook on a very low flame for abt 20 mins
For frying the garnish
onion - 1 (should be sliced super fine )
Cashew nuts - 10- 12
Heat ghee in a heavy bottomed pan and fry the sliced onion till golden brown (it will take abt 10 mins )
Remove the onions and fry the cashew nuts and raisins on medium heat till it turns brown on all sides
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