Thursday, 12 November 2015

Prawn Biriyani (One pot / Cooker Method)



Its been a while I posted something as I was busy with birthday preparations. Yes my little one turned 2 :) couple of days back. And in this non veg series up next is delicious biriyani made in minutes in cooker or a heavy bottomed pot. This one pot method makes life so easy and perfect for a weekend lunch. I love the flavor of prawns, and my favourite is the Prawn Thokku made from small variety prawns. If you are interested in pther Biriyani and Non veg recipes do check out HERE (and scroll down)


INGREDIENTS

  • 750 gms Prawns
  • 1 1/2 cup Basmati Rice
  • 4 tbsp oil
  • 1/2 tsp Shahi Jeera
  • 1/2 tsp Fennel Seeds
  • 1 Black Cardamom
  • 3 Green Cardamom
  • 2 Bay leaves
  • 4 - 5 Cloves
  • 2 cinnamon sticks
  • 1 Star Anise
  • a piece of stone flower
  • a piece of mace
  • 1 tbsp Ginger Garlic Paste
  • 1 Big Onion (Sliced)
  • 2 Medium Tomatoes
  • 2 Potatoes(Optional)
  • 3 - 4 Green Chillis
  • handful mint leaves
  • handful coriander leaves
  • 1 thumb size ginger julienned
  • 1 onion (sliced n caramelised)
  • 1/2 cup curd /yogurt
  • 1/2 tsp Turmeric Powder
  • 1 tbsp Red Chilli powder (I used mild kashmiri red chilli pwder)
  • 1 tbsp Coriander Powder
  • 1/2 tbsp Cumin Powder
  • 1/2 tbsp Garam Masala (or Biriyani Masala)
  • 2 1/4 cups water
  • 1/2 lemon 
  • salt as needed


STEPS

  • Prawns are very simple to clean but time consuming when you have lots of them.
  • In case you are wondering how to clean them, here are few simple steps.
  • Pinch off the tail and then the head. Having done this, you can see a transparent shell covering the body along with the legs.


  • From the top just pinch and squeeze off that shell along with legs. Everything should come out clean, else rub your fingers through the body and in case any shell / skin left out , remove them.
  • And yes , now you are left with just the juicy flesh ready to cook.
  • Wash and soak basmati rice for minimum 30 minutes.
  • Slice onions and shallow / deep fry them until they are nice brown and caramelised.


  • In a heavy bottomed stockpot or a pressure cooker, add 3 - 4 tbsp oil.
  • Once hot add the whole spices and let them release its flavours. (say 1 minute)
  • Then add the shahi jeera and the fennel seeds followed by Ginger Garlic Paste.


  • Fry the paste for few seconds and then add sliced onions.Saute the onions until they become slight golden brown in color.
  • If you are adding potatoes add them now and saute along with onions for 1 - 2 minutes and then add chopped tomatoes.


  • When the tomatoes turn soft, add slit chillis, julienned ginger, chopped mint and coriander leaves and yogurt / curd. 
  • Mix everything well and add salt and all the spice powders.


  • Give a mix and then add the cleaned and washed prawns.


  • Add water and soaked basmati rice to it.Close and cook for 7 - 8 minutes on high flame.


  • If you have a hole in your lid, just close it with a clove so that the steam dont escape.
  • After 7 to 8 mins of cooking in high flame, you can see the water would have almost absorbed, now sprinkle the brown onions on top and close the lid immediately (without any stirring).
  • Now cook in low flame for anothe 10 -12 minutes or until rice is perfectly cooked,
  • Squeeze lemon juice on top and serve hot.


NOTES

  • If you are making this in pressure cooker, use water a little less than mentioned. (2 cups should be enough). And cook for only 1 or max 2 whistle and turn off stove. Let the steam reelase on its own.Basmati rice cooks really fast and you dont want your rice to turn mushy.
  • Adding potatoes is optional. but it gives a nice soft bite to the biriyani.
  • If you dont have biriyani masala, its perfectly fine, just use the other spice powders.
  • In case you biryani masala, and wish to use that alone, then skip the other spice powders or reduce them.
  • Prawns also release some water when cooking, and the rice is also soaked for 30 minutes, so I used 2 1/4 cups water for 1 1/2 cups rice.

With Love,

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