Medium large prawns 🍤 500 grams, peeled & cleaned,
Marinate the prawns and keep for half an hour.
How to marinate?
Lime juice 2tbsp, ginger garlic paste 1 tbsp., red chilli powder 2 tsp., salt to taste, pepper powder 1/2 tsp., mix the ingredients together and combine well with the prawns 🍤
In a pan, shallow fry the prawns and keep aside.
Biriyani masala preparation
Onion 2, ginger 2 inch piece, garlic 2 bulbs, green chilli 4. Slice it thinly, rub it with lime juice and salt to taste. Keep for 10 minutes. Curry leaves 2-3 sprigs. Tomato 2, sliced. Kashmir chilli powder 2 tsp., coriander powder 1 tsp., fenugreek powder 1/4 tsp., turmeric powder 1/4 tsp.
In the balance prawn fried oil, add curry leaves, followed by onion, ginger and garlic, sauté till tender. Add green chilli, sauté it and add the masala powders and salt. Add sliced tomatoes and allow to cook well. Masala is ready.
Rice preparation
Basmati rice 3 cups. Cook the rice in 7 cups of water.
Add turmeric powder and salt to taste while cooking. Don’t over cook the rice. Run a fork along the cooked rice and spread.
In to the masala pan, in low flame, add the prawns and combine well, followed by adding the rice, again combine well. Dish is done ✅
For coconut chutney, grated coconut, red chilli powder, tamarind, shallots 2, ginger a small piece, salt to taste and curry leaves 2-4 numbers. Grind the ingredients semi coarsely in a mixi, chutney is ready!
Prawns Biriyani ready! Serve with coconut chutney!
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