Скачать или смотреть Prawns Egg Dum Biryani at Home | SHRIMP BIRYANI | రొయ్యల బిర్యానీ

Prawns Egg Dum Biryani at Home | SHRIMP BIRYANI | రొయ్యల బిర్యానీ

Prawns Dum Biryani is a delicious and aromatic dish that combines flavorful rice with marinated prawns, spices, and herbs. This recipe involves a "dum" cooking method, where the biryani is slow-cooked in a sealed pot, allowing the flavors to meld together beautifully. Here's how you can make Prawns Dum Biryani at home:
Ingredients

For the Prawns Marinade:

500 grams prawns, cleaned and deveined
1 cup yogurt
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon biryani masala powder
Salt to taste
Juice of 1 lemon
Brown onion according to your taste
Coriander chop
Mint chop
2 tablespoon Oil and ghee mix

For the biryani:

3 cups basmati rice
2 lit water
1 bay leaf
4 cloves
4 green cardamoms
1-inch cinnamon stick
Mace
Star anise
Shahi jeera
Kapok buds
1 tablespoon salt


Instructions

1. Marinate the Prawns:
In a large bowl add prawns, salt, chili powder, turmeric and bowl until raw flavor of the prawns goes.
Combine yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala powder, salt, and lemon juice.
Add the Prawns and Eggs to the marinade and mix well. Let it marinate for at least 30 minutes.

2. Prepare the Rice:

o Wash the basmati rice thoroughly and soak it in water for 30 minutes.
o In a large pot, bring 4 cups of water to a boil. Add the bay leaf, cloves, cardamoms, cinnamon stick, shahi jeera, mace star anise and salt.
o Drain the soaked rice and add it to the boiling water. Cook until the rice is 80% done (the rice should still have a slight bite to it).
o Drain the rice and set aside.

3. Layer the Biryani:

In a heavy-bottomed pot or Dutch oven, start layering the biryani. Begin with a layer of the prawn Egg mixture at the bottom.
Add a layer of the partially cooked rice on top of the prawns.
Sprinkle some fried onions, chopped mint leaves, and chopped coriander leaves over the rice.
Repeat the layers until all the prawns and rice are used up, finishing with a layer of rice on top.
Pour the saffron-infused milk over the top layer of rice.
Sprinkle the biryani masala over the top.

4. Dum Cooking:

Cover the pot with a tight-fitting lid. If the lid is not tight enough, seal it with aluminum foil or a dough seal (made by mixing flour and water to form a dough and then placing it around the rim of the pot before putting the lid on).
Cook on low heat for about 20-25 minutes, allowing the biryani to steam (dum) cook. This slow cooking will let the flavors meld together.

5. Serve:

Once done, gently fluff the rice with a fork, making sure not to break the rice grains.
Garnish with the reserved fried onions.
Serve hot with raita, salad, and a wedge of lemon.
Enjoy your delicious homemade Prawns Dum Biryani!

  / spicycrunch18  
  / spicycrunch18  

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