Prawn Biryani | Sanjeev Kapoor Khazana

This spicy rice dish cooked in mouth-watering prawn curry is an exotic biryani for sea food lovers.

PRAWN BIRYANI

Ingredients

250 grams medium prawns, peeled and deveined
3 cups cooked Basmati rice
Salt to taste
½ teaspoon turmeric powder
1 tablespoon lemon juice
2 tablespoons ghee + for drizzling
1 teaspoon cumin-mustard seeds
1 inch cinnamon
6-7 black peppercorns
4-5 cloves
1 bay leaf
½ blade mace (javitri)
5-6 green cardamoms
1 black cardamom
1 star anise
1 large onion, sliced
1 tablespoon ginger-garlic paste
1 large tomato, chopped
2 teaspoons red chilli powder
2 teaspoons coriander powder
3-4 tablespoons yogurt + for serving
2 teaspoons biryani masala
1 tablespoon chopped fresh coriander leaves
1 tablespoon chopped mint coriander leaves
¼ cup fried onions + for spreading and garnishing
1 tablespoon saffron water
1 teaspoon rose water
1 teaspoon screwpine (kewra) water
1 inch ginger, cut into thin strips
Fresh coriander leaves as required
Whole wheat flour dough as required

Method

1. Put prawns in a bowl. Add salt, ¼ teaspoon turmeric powder and lemon juice and mix well. Set aside to marinate.
2. Heat 2 tablespoons ghee in a deep non-stick pan. Add cumin-mustard seeds, cinnamon, peppercorns, cloves, bay leaf, mace, cloves, green cardamoms, black cardamom and star anise and sauté till fragrant.
3. Add onion and sauté till golden brown. Add ginger-garlic paste and sauté for 1 minute.
4. Add 2-3 tablespoons water and sauté the mixture for 1 minute. Add tomato and sauté till soft and pulpy.
5. Add chilli powder, coriander powder and remaining turmeric powder and sauté for 1 minute. Add 2-3 tablespoons water, mix and cook for 2-3 minutes.
6. Add 3-4 tablespoons yogurt, mix and cook for 1-2 minutes. Add marinated prawns, mix and cook for 1 minute.
7. Add biryani masala, mix and cook for 1-2 minutes. Add salt and mix. Add coriander leaves and mint leaves and mix. Add ¼ cup fried onions and mix well.
8. Spread cooked rice on top of the prawn mixture, drizzle some saffron water and kewra water and lightly mix the above layer.
9. Spread ginger strips, some coriander leaves and fried onions on top. Drizzle some ghee, cover the lid sealed with wheat flour dough and cook on low heat for 10-15 minutes.
10. Garnish with fried onions and coriander leaves and serve hot with some yogurt.

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