Hyderabadi prawn biryani recipe

0 likes 0 comments Recipe by Mithra

Hyderabadi Prawn Biryani Recipe of Mithra - Recipefy

For Masala
1 tbsp shahi jeera
1 tbsp fennel seeds
4 Cardamom
2 inch cinnamon sticks
For the Fried Onions
2 big onions very thinly sliced
Oil for deep-frying
For Marination
500 grams Prawns
375 grams yogurt
1/2 tbsp Turmeric powder
Salt as per the taste
2 tbsp red chili powder
2 tsp biryani masala
1/2 cup fried onions
2 Green chilies finely chopped
1 tbsp ginger garlic paste
1 lemon
1/2 cup Mint leaves
For Boiling the Rice
500 grams Basmati rice
whole garam masala spices
2 bay leaves
Salt add until the water tastes salty
1/4 cup Mint leaves
2 tbsp Oil
For Biryani
4-5 tbsp Oil
1/4 cup Mint leaves
leftover fried onions
1/4 tsp food color optional

Prep. Time → 30 min

Cook Time → 40 min

1. MASALA PREPARATION
dry roast shahi jeera, fennel seeds, cinnamon, cardamom, cloves make them into a powder.
have used 2 tsp of masala in this recipe.but you can add less masala or according to your taste.
FRYING THE ONIONS
take two onions, cut them into very thin long slices.
heat oil for deep fry.
fry onions until they turn into golden brown color.
drain out the excess oil while taking them out.
they will become crispy within a minute.keep aside.
PREPARING PRAWNS
rinse prawns thoroughly.
remove the outer shells if any.
MARINATION
take prawns into a bowl.
add turmeric powder, salt, red chili powder, biryani masala, ginger garlic paste, fried onions, chopped green chilies, mint leaves, lemon juice and, yogurt.
leave the marinade for 30 minutes.
leave the marinade for 30 minutes.
soak the rice soon after you finish marination process.
soak basmati rice for 30 minutes.
BOILING THE RICE
pour water in a vessel, add all whole garam masala spices, salt, mint leaves, and oil.
water should taste salty.
bring water to a boil.
when the water starts to boil, add soaked basmati rice and cook for 3-4 minutes.do not cook the rice completely.
rice must be half cooked.rest of the cooking is done using the moisture in the marinade.
turn off the flame after 3 minutes.strain out the water from rice immediately.
COOKING BIRYANI
take a thick bottomed vessel, add 4-5 tbsp of oil approximately(you can use the oil used for frying onions).
then pour the marinade into the vessel and spread it evenly.
spread the rice over the marinade evenly, add few mint leaves and fried onions over the rice.
cover it and cook on high flame for 10 on minutes on medium-high flame and later 7-10 minutes on a low flame.
turn off the heat and leave it for some time.do not open the lid immediately.
Recipe Notes
you may use the masala powder and red chili powder according to your taste

biryani, hyderabadi, non veg, prawns, recipe June 23, 2018 05:18

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