One of my favourite biryani..Very simple and easy to make ..If you are a sea food lover you will feast on it..I just love this..Made this with some crispy Bombay ducks along..didint need any salad/raita..it was just so good by itself.Here's the way i make this..do try it out.
ingredients
10-15 prawns
1.5 tsp ginger garlic paste
4 tbsp curds beaten
1.5 tsp red chilli powder
1 tsp pepper powder
1 tsp garam masala powder
1 tsp cumin powder
1/2 tsp fennel powder
1 mace/javtri
3-4 cloves
1 inch cinnamon
1big tomato chopped
3 onions sliced
2-3 green chillies slitted
1 bay leaf
coriander leaves
mint leaves/pudina
10-12 cashews
10 raisins
1 cup basmati rice
2 tbbsp oil
1 tbsp ghee
few strands of saffron
2 tbsp milk
salt
Method:
De vein the prawns and remove the shell.
Wash the prawns and remove excess water
Marinate the prawns with salt ,ginger garlic paste ,curds ,pepper powder and red chilli powder.
Fry the sliced onions till golden brown and crisp and set aside.
Meanwhile prepare the rice ..Cook the rice till 3/4 th done with bay leaf,cloves,pepper and cinnamon
For the masala heat oil in the pan ,add 1 onion sliced and fry till soft and translucent.
Add chopped tomatoes and fry for 3-4 min.
Add the marinated prawns,cumin powder,green chillies and the marinade and saute for3-4 min.
Mix in about 1 cup water and let it come to a boil.
Lastly add the fennel powder and garam masala powder.
Soak the saffron in warm milk.
Fry the nuts and keep it ready.
Assemble the biryani by arranging the rice then the prawns masala ,fried onions,chopped coriander and mint leaves.
Then the rice and finally the remaining crispy fried onions and the nuts.
Make 4 holes with back of the spoon and add 1 tbsp ghee on top of the rice.
If using saffron and milk put it over the final rice layer.
Cover with lid and cook on high flame for 5 min then lower the heat and cook on low heat for 15 min.
Serve hot with any salad/raita..I enjoyed mine with crispy fried Bombay ducks.