Prawn Biryani

Prawn Biryani is something that we dont make that often because my husband (lets call him J) thinks that prawns smell if not cooked correctly (prawn tempura he loves) and he thinks if its cooked in a gravy or in rice it would smell fishy.

 So usually its either chicken or mutton biryani.

But this week, we planned on making this just to avoid the same old, same old.

This turned out so good, that i think We'd be making it a lot more now !

For the recipe, you'll need:

(For The Marination)

1/2 kg Prawns

juice of 1 Lemon

1 tsp of Red Chili Powder

1 tsp of Ginger Garlic Paste

(For The Rice)

3/4 kg of Rice

1/2 tsp Cumin

a few Cloves

a few Whole Black Pepper

1-2 Black cardamom

1 stick of Cinnamon

(For the Masala)

2 Onions, sliced

1/2 tsp Cloves

1/2 tsp Whole Black Pepper

3-4 Black Cardamom

2 sticks of Cinnamon

1 tsp Ginger Garlic Paste

Half bunch Coriander, chopped

1/2 bunch of Mint

3 Tomatoes, chopped

5-6 Green Chilies, chopped

 1/2 cup of Yogurt

Lemon sliced (optional)

Soak rice for 20 minutes. 

Boil Rice with Cumin, Clove, Whole black pepper, Cinnamon, Black cardamom and Salt till it is 2/3rd done.

Drain and keep aside.

Meanwhile make the masala.

Marinate prawns in Red Chili Powder, Ginger Garlic paste and Lemon juice for about an hour.

Heat oil, add cloves, whole black pepper, cinnamon and black cardamom. cook for 30 seconds till fragrant.

Add mint and coriander. Cook for a minute.

Add sliced onions, cook till light brown. Than add ginger garlic paste, cook for a minute.

Add Tomatoes, Green Chilies, Red chili powder, Coriander powder, Salt and Turmeric. Cook till tomatoes are cooked and the oil seperates.

Add Prawns...

and yogurt together.

 Cook for 3-4 minutes maximum. You dont want to overcook the prawns.

Add sliced lemon at the end.

In the same pot that you cooked the rice, add half the cooked prawn masala, than half the rice, than all the masala, and all the rice as well.

Add Cumin on top, Saffron soaked in warm milk, mint and fried onions.

Put on dam for 10-15 minutes on very low flame.

Serve with vegetable raita.

Enjoy !