Prawn Biriyani

Ingredients:

For Biriyani Rice-

1. Basmathi Rice- 1 cup (washed well )
2. Desi Ghee- 2 tablespoons
3. Oil ( refined)- 2 tablespoons
4. Onion- 1 chopped vertically
5. Ginger garlic paste- 2 teaspoon
6. Cloves- 5
7. Cinnamon sticks – 3 to 4
8. Elaichi- 3 (optional)
9. Bay leaves- 3
10. Shaajeera- 1 teaspoon
11. Pudina (mint leaves) - 1 tablespoon (chopped)
12. Milk- ¼ th cup
13. Water- 1 ¾ th cup
14. Salt- 2 teaspoons

For Biriyani Masala-

15. Prawn- ¼ th kg ( you can use shrimp in places where prawns are not available)
16. Oil – 2 tablespoons
17. Onion- ½ chopped
18. Ginger garlic paste- 1 tablespoon
19. Tomato – 1 (pureed)
20. Turmeric- ½ teaspoon
21. Chilli powder- 1 ½ teaspoon
22. Coriander powder- 1 ½ teaspoon
23. Jeera Powder- 1 teaspoon
24. Salt- 1 teaspoon
25. Fresh Coriander- 1 tablespoon (chopped)
26. Water- ¼ th cup

Procedure:
Biriyani rice and biriyani masala are prepared separately and then mixed in the end to make the final biriyani. To make the biriyani rice, first soak the rice in two cups of water for about 5 minutes and drain the water completely. Now take a kadai or vessel and add 1 tablespoon of desi ghee and fry the rice on low flame till light brown and set aside. Take a pressure cooker and heat on low flame. Add 1 tablespoon of oil and 1 tablespoon of ghee. Now add ingredients 6 to 10 and fry for about half a minute. Then add onion, ginger garlic paste and pudina, continue to fry while stirring, till onions turn golden brown. Now add the 1 3/4 cup of water, 1/4th cup of milk and salt, let boil on medium flame. Add the fried rice and close the lid of the cooker. Allow to cook till one whistle. Now switch off the stove and let the cooker remain closed and on the stove for 10 minutes ( if a pressure-cooker is not available you can use a rice cooker till the rice is cooked) .

To prepare the biriyani masala, heat a kadai or vessel on low flame and add 2 tablespoons of oil. To the heated oil add chopped onions and ginger garlic paste and fry for about 2 minutes. Add ingredients 20 to 24 and fry for a minute. And then add tomato puree and continue to cook for another minute and now add the prawns, water and fresh coriander, close the lid of the vessel and allow to cook for 15 minutes on low flame. Open the lid and allow to cook on medium flame for 5 minutes or till you get thick gravy.

Now open the lid of the cooker with the biriyani rice and put the stove on low flame and add the prepared masala to the rice and mix well while the cooker is heating for about 2 minutes. Switch-off the stove and transfer the contents to a bowl. Your Prawn biriyani is now ready. You can add a little lemon juice for taste.

Served with plain tomato gravy and raitha